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The ginger plant (Zingiber officinale) is grown for its aromatic, pungent, and spicy ginger roots. The texture of ginger rhizomes is firm, knotty, rough, and striated (banded). Depending on the variety, the flesh may be yellow, white, or red. The skin is cream-colored to light brown and may be thick or thin, depending on the plant’s maturity at harvest.
Site selection: ginger thrives best in warm, humid climates. Choose a site that provides plenty of light, including 2 to 5 hours of direct sunlight. Ideal spots are also protected from strong winds.
Soil preparation: the best soil for ginger is loose, loamy, and rich in organic matter. Loamy soils allow water to drain freely, which will help prevent the rhizomes from becoming waterlogged. Thick mulch can also provide nutrients, retain water, and help control weeds.
Planting: before planting, cut the ginger rhizome into 1 to 1½ inch / 2.5 – 3.8 cm pieces, and set them aside for a few days to allow the cut surface area to heal and form a callus. In early spring, plant parts of the underground rhizomes.
A good source of ginger for planting is fresh rhizomes from another grower. If you are buying ginger from a store, soak the rhizomes in water overnight because they are sometimes treated with a growth retardant.
Plant the rhizomes 6 to 8 inches / 15 to 20 cm apart and 2 to 4 inches deep, and with the growth buds pointing upward. They can be planted whole or in smaller pieces with a couple of growing buds each. Ginger plants will grow to about
2 to 3 feet / 60 – 90 cm tall.
Fertilizing: to improve the soil add a slow-release organic fertilizer at planting. Afterward, liquid fertilizer may be applied every few weeks. This is especially needed in regions of heavy rainfall, where rain can leach essential nutrients from the soil. You can also add compost, which will supply nutrients as well as retain water in the soil. Ginger roots benefit from fertilizer containing high levels of phosphorus (P).
Watering: do not allow the plants to dry out while they are actively growing. As the weather cools, reduce watering. This will encourage the plants to form underground rhizomes. In dry areas, mist or spray plants regularly. Always avoid overwatering.
Harvesting: ginger can be harvested by digging up the entire plant. The best time is when the plant is 8 to 10 months old. After harvest, choose rhizomes for replanting promptly.
Ginger is usually available in two forms:
- Young ginger is mostly found in Asian markets and does not need to be peeled.
- Mature ginger is more widely available and has a tough skin that needs to be peeled.
If left unpeeled, it can be kept for up to 3 weeks in refrigeration, or up to 6 months frozen.
Nutrition: ginger is a good source of copper, magnesium, manganese, potassium, and vitamin B6.
Serving: peel off the skin with a paring knife. Ginger can be sliced, minced, or julienned.
Source: https://agrilifeextension.tamu.edu/library/gardening/ginger/
