First of all, here's a video in which I explain how to grow ginger and other grocery store ingredients such as pineapples, sugar cane and coconuts. I shot it for Troy-Bilt as a #Saturday6 member, but it's perfect for this post too!
How to Grow your Own Ginger
1. Select a Healthy Root. The best roots (rhizomes) for growing are firm, fleshy and already have green points forming at the end of the 'fingers.' If you prefer, cut the ginger into separate pieces with at least one green tip per segment and allow to dry for a few days.
2. Soak the Roots Overnight in warm water. This will stimulate growth and rinse off any chemicals that might be present. A few of my friends have also had a lot of success soaking their various root crops in compost tea, believe it or not!
3. Set the Roots in Sphagnum Moss (or coconut fiber) so that the top of the root is visible, with the green growing tips pointing up. I used a propagating tray, but you can use any container wide enough to accommodate the root. Keep the sphagnum moss lightly moist, but allow it to dry out between waterings.
4. Transplant to a Pot once the first leaves have formed. At this point you should notice a mass of fleshy white roots, which can be gently teased loose from the moss. Hold the root just beneath the edge of the pot, and fill the pot with fresh potting mix so that the fine roots are surrounded and the top of the rhizome is barely visible.
5. Caring for Your Ginger is easy, as long as you provide warmth, humidity, moisture and drainage. Summer is the best time to grow ginger because it's already hot and humid, but if you're growing it indoors you can place it in a bright windowsill and occasionally mist it with water. Drainage is provided by simply using a pot with drainage holes.
That's it! Be sure to let me know if you have any experiences to share or questions that I can answer. I also have a post on growing turmeric for those of you who are lucky enough to find it in the produce aisle!
Here are some other posts you might like:
How to Grow Passionfruit From Leftover Seeds
Grow Garlic, Onions and Leeks from Scraps
All About Lemongrass
5 Unusual Uses for Okra
Living Air Plant Wreath
Handmade Paper Roses
Grow Dragonfruit from Seed
Make a Hanging String Garden
DIY Terrarium Light
Healthy Blueberry Muffins
I loved this Steven....your best one to date!
ReplyDeleteMama D
Yes, and on ginger, too!
DeleteThis amazing plant is a major detoxer... if you know how to use it. Too bad I did not know how to _grow_ it.... I'm recovering from rheumatoid arthritis with the help of ginger, so it's mission-critical for me. (I've been looking into possible cures since age 15 and finally figured out what to do about it at forty. It's not just ginger, but ginger is a major component.)
Thank you! Meet me on Twitter:-)
Hi,
ReplyDeleteCan I put the root (ginger or turmeric) on top of soil and peat moss and leave outside in sun? Or is it best to leave the root on a window sill inside and let the sun hit it?
http://LivingItUpAlternatively.blogspot.com
I would keep it out of direct sun at first and ease it out into brighter light slowly. Good question!
DeleteAND then what? how do you use it in cooking?
ReplyDeleteSeriously???
DeleteChop it up finely and add it to stir fries, soups, spring rolls, salads, dressings and all sorts of Asian foods! You can also candy them, pickle them or use them in preserves.
ReplyDeleteDon't forget that you can use 12 Oz of ginger, chopped, some honey, sugar, or stevia & whole spices of choice to make a syrup similar to ginger ale. I simmer the concoction gently for 1 hour, let cool and add 1 to 2 ounces to water or sparkling water. It's healthy and delicious.
DeleteDon't forget that you can use 12 Oz of ginger, chopped, some honey, sugar, or stevia & whole spices of choice to make a syrup similar to ginger ale. I simmer the concoction gently for 1 hour, let cool and add 1 to 2 ounces to water or sparkling water. It's healthy and delicious.
DeleteI love fresh ginger and cook with it all the time. Great share, Steve!
ReplyDeleteGreat video and post! I can see a lot of free food coming from my trash!
ReplyDeleteThanks, Steve! This site is great--fabulous info and such gorgeous artwork.
ReplyDeleteThanks for the tips, I just bought some fresh organic Ginger, and Turmeric so I can hardly wait. The tip about the sphagnum moss will be helpful. I was afraid it would be to hot where I live, but looks like I should be ok.
ReplyDeleteCan I assume that this will expand the root and you can cut some off, never buying it again? {if I don't kill it, that is!}.
ReplyDeleteYes!
DeleteWow, thank you, Steve! This is so awesome, I can't believe I have not tried this method yet. Each time I tried to grow ginger, I always buried the rhizome, but couldn't seem to get the watering part just right and they would wither from too much or too little water. I almost gave up. Great post, thank you!
DeleteSo... I'm supposed to keep the root above the soil?
ReplyDeleteYou don't have to but it seems to help when you're getting it to root. After that you can lightly cover it with soil or mulch.
DeleteThe root.
ReplyDeleteHey Steve, I have been growing ginger for a few years now and I love your post! For me, I just place a fresh, washed ginger root (which is firm and has eyes developing) in a pot of potting soil. I place mine in a shady area (under a tree) and water it. The full rhizome is covered and it should come up within a few weeks. I water them every now and then and they do really well. They seem to love it here in Arkansas with our hot and humid growing season. I am going to have to try your method. It will make an interesting experiment.
ReplyDeleteI don"t believe I've seen any in the store with green buds. Under conditions do they sprout?
ReplyDeleteI bought some without sprouts, and have let it sit in the kitchen a few days and it is now sprouting. I would make sure its a fresh firm root and keep it sunny and warm until the eyes sprout and go from there. Good luck!
DeleteI had to wait 6-8 weeks before the little pale green sprouts appeared (zone 7 started early August).
DeleteI have a wooden bowl where I put under ripe fruits and vegies with an apple or something to produce the ripening gas. (Onions are great especially in winter.) I place the ginger in with the fruits until the stems form. Super easy--And I have to admit that I learned this by accident!
DeleteThis is great advice! i already have a root with the first green leaf, My question is, how do i harvest it?? wich parts do i know are ready to use??
ReplyDeletethanx!
You have to wait for it to grow into a plant , probably a season. Then dig up the extra roots , or all of it, then replant some. Sort of like bulbs.
Deletethank you ,ill try this method
ReplyDeleteGood advice, I will try to grow my own from now on. I love fresh ginger in tea, soups, stir fries and a salad I make with orange segments and salmon. I usually store left over pieces in the freezer, wrapped in foil and then grate them when needed, they will keep for a long time, best wishes Wendy
ReplyDeleteHi Steve! I live in New Hampshire. I started my first ginger plant in June of 2013 outdoors. I used a store bought ginger rhizome, cut it up according to the nubs already forming, left the raw cut pieces out airing for a day or 2 then planted them in a large container (14"). I filled the large container with potting soil and compost, layed the 5 pieces of ginger on top and then covered them with an inch soil. I brought the container in the house at the start of fall season and it is still growing. I have dug down and cut off pieces here and there. The plant itself is about 3 1/2' tall. I read where it is a good idea to layer some small rocks under the container in the drain tray and keep the water level with the rocks. Also read about misting of the leaves and started to do that but have not continued. When a full year is up I will either harvest the whole plant or half and let it continue growing. I've read where you can do both. Supposedly, the leaves and stocks start to turn brown when ready to harvest. I don't know yet. I wished I could upload a picture to show. I'm a fairly new gardener so I go to the internet for my information. Hope this helps. Jeannie B.
ReplyDeleteI will try to grow ginger my own from now on. Thanks
ReplyDeletei have been drying my sliced ginger on a tray with wash lemon orange and lime peels. I then pulverize them for baking and tea and all sorts of uses...Ginger is so amazing and a great cleanser
ReplyDelete1/2 lb. fresh ginger (I think we had a little bit more than that)
ReplyDelete1/2 cup sugar (plus extra for coating)
water
First, peel your ginger....Then thinly slice it .Next put your ginger in a small saucepan and cover it with about 2 cups of water. Put it on the stove and bring it to a boil.40-50 minutes to allow it to soften , add a little more water another small pan 1/2 c sugar stir as it thickens add soften ginger cook till coated, remove. Roll around in a little sugar. cool. This was recommended by my wholeistic DOC for mom as she was going through chemo. HELPS with nausea and it tastes so good!
Thanks for sharing! Looks like something I'll have to try.
DeleteThanks for sharing this recipe. My sister will be going thru chemo soon and I want to help her any way possible.
DeleteMint is also very useful for nausea ...she can chew mint and small cut ginger pieces too...All the best..
DeleteThis is what we call in South India as Inji murabha. Sold everywhere..
DeleteHi, how warm does the climate have to be to grow ginger? How do you know when it is ready to harvest? I love this idea. Thanks.
ReplyDeleteZones 8-9 should be warm enough. I have overwintered it in zone 9 with no issues! Harvest when the leaves have died back or sporadically remove new knobs as you please.
Deletehey Steve, I love your site. Thanks for the wonderful ideas.
ReplyDeleteThank you!
Deletethe audio on your video wasn't real good. Kinda' echoed.
ReplyDeleteThanks... I used a camera that has been giving me issues when I shot this. Sorry about that!
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteAre the green parts of the ginger plant edible?
ReplyDeleteThe leaves and young shoots are also edible, but the grown stems can be somewhat woody.
DeleteCan you grow ginger in zone 8 ?
ReplyDeleteYou should be able to grow it in the ground as long as it's heavily mulched in winter. Keep us posted!
DeleteOne summer in Boston, I planted ginger roots in my veg garden. In the fall, I dug up beautiful fat tubers. However, in a few days, they had shriveled to nothing. How fat must they be before harvest?
ReplyDeleteBTW, the green shoots are edible.
I haven't had that problem myself but hopefully someone else here might know! Sorry about that.
DeleteSteve, I bought a ginger root from a local market and froze it so that it would stay fresh. Now that I want to try to grow my own, should I use the frozen one or just invest in a fresh ginger root.
ReplyDeleteUse a fresh one; freezing it breaks down the cell walls.
DeleteI planted a ginger root piece about a year ago, it grew a bit then it went dormant for the winter so I cut it down and now it started to grow again, about 2 feet high and it has a beautiful pink flower on it. I should mention I live in RI but I keep my ginger plant in a big planter with organic soil and it gets all the sun we have in RI and my home is warm 78 with a humidifier running for my elephant ears and myself.
ReplyDeleteIs there any way to grow ginger in zone 3, Alberta Canada? Please advise.
ReplyDeleteI live in BC and grow my ginger indoors. I have yet to harvest any of my three-year-old plants. Until I read the comments here, I didn't know what part to harvest. I have heard the plants flower, but mine haven't yet. The roots I got from Hawaii grew taller plants than the ginger from the grocery store I planted.
DeleteCan store bought Ginger be grown in the ground in southern Ohio? I live right on the Ohio/Kentucky border. I have no idea what 'zone' I live in. Thanks
ReplyDeleteWhat you get from the grocery store is a ginger stem, not root. Roots (adventitious roots) develop from the stem.
ReplyDeleteHi MamaBella,
ReplyDeleteI suggest you buy or make a small enclosure with either transparent or translucent sides and top. Fasten two layers of bubblewrap (1-inch segments) to the inside of all walls and top with the bubbles facing outward to reduce heat transferal to the outer surfaces and 'pipe in' some warm air during cold weather to keep the temperature above freezing. Place the container where sunshine can reach it each day. Do not overwater during cold weather. This should allow you to grow ginger and other plants through your 'zone 3' cold spells. My wife and I bought a house in Scotia (USDA Zone 5A), a suburb of Schenectady, NY 45 years ago and built a greenhouse (I first had to remove a 16 to 18 foot high maple tree.) behind my garage for my orchids. It was about 22 feet long, 8 feet high or higher (tapered roof) and I dug down about 4 feet deep; put in about 10 tons of gravel; installed a door in the back of my garage. Bought two 20 foot long, 8 inches wide and 6 inches thick cut timbers from a lumberyard. I bought 16 foot long 2 x 4 lumber and built a structure in which to mount fiberglass panels for the roof and two sides. I installed two layers of bubblewrap on the inside of all fiberglass panels. Next I built a framework of tables around all 4 walls and used a heavy-duty half-inch square mesh to provide a flat surface for all the tables. I also installed a walkway between the tables. I had a window into my basement at one end of the greenhouse and ran a pipe from my furnace to the greenhouse; built steps from the garage to the greenhouse floor. Heat from my furnace kept the green house warm enough that I did not lose a single orchid due to cold weather even though we had days where the outside temperature stayed below "-27 degrees F". Before buying the house we lived upstairs in a duplex and I grew my phalaenopsis orchids in a 10 gallon aquarium on my porch, enclosed with fiberglass panels I had installed. I lost no plants due to low temperatures.
I have grown ginger before and have tumerick growing now; not yet blooming size. I am a former MasterGardener [schedule got too 'tight' so I 'dropped out'.]. I am a member of the California Rare Fruit Growers and take care of about 60 - 70 fruit trees, 1 macademia nut tree and 40 - 60 pitahaya plants as well as roses, daylilies, and many other ornamental plants for my wife.
Has anybody grown lemongrass from a stalk purchased from the grocer?
ReplyDeleteShould i use hot water with ginger to cure my cough.
ReplyDeleteGInger doesn't cure cough but turmeric does. Honey and black pepper do wonders for cough. Ginger is good for cold indigestion etc.
DeleteWe in India use ginger on everyday cooking. U also get dry ginger powder
DeleteNobody mentions the glorious flowers with the best fragrance of any plant, haha, you sillies. I have white and yellow but need the red, please send.
ReplyDeleteIs this works on every season
ReplyDeleteThanks for the info, Steve! Hubby saved me a piece of ginger from his recent stir-fry meals so we could try to grow it for our garden. Your directions are easy to understand and follow. Thank you!
ReplyDeleteI have had my ginger plant growing in heavy clay soil which made it hard to harvest unless I watered it deeply before I wanted harvest some. I now have a large galvanized drum with many drainage holes and placed on the sun up side of a large Avocado tree. I filled the drum with my own home made compost, placed 5 good sprouting tubers in the drum, covered them with more compost and am waiting to see what is going to happen. It is now the start of our warm weather and everything is starting to sprout. A very exciting time for me in my garden. I am hoping to make ginger preserve with the root if I am successful in growing it in a drum instead of the heavy clay.
ReplyDeleteIs green parts of the ginger plant edible in every season?
ReplyDeletekeep it on the counter after harvest. the refrigerator makes it dry out. Keeps much longer just sitting on the countertop.
ReplyDelete