Growing Ginger is practical if your herb garden is in the tropics. If not, it’s better to Grow Ginger in a container.
Ginger is a tropical perennial: Ginger is native to southern Asia. It grows from an aromatic, tuberous rhizome, or root, recognizable by its knotty, branched appearance. Its color can be whitish or buff-colored, depending on the strain.
Plant Type - Ginger:
- Plant Type: Ginger stands between 2 and 4 feet tall, with long, grass-like narrow leaves 6-12 inches long. In the wild the flowers of
the Ginger plant are thick, three-inch, cone-like spikes at the end of a tall stalk. Its corolla is yellow-green and purple, with yellow stripes
and spots. It rarely flowers in cultivation.
Best Planting Zones for growing ginger:
- Growing Zone: Tropical, at least USDA Growing Zone: 9
Best Soil Type for growing ginger:
- Plant in a large pot filled with equal parts of compost, peat moss, loam and sand.
- Soil with a pH of 6.0-8.0
harvest your ginger:
- Harvest your ginger by pulling the ginger plant out of its pot 8-12 months after planting.Remove as much of the ginger root as you can use and replant the remainder.
- Cut its leafstalks off and remove the fibrous roots.
- Remove as much of the ginger root as you can use and replant the remainder.
Ginger as a culinary herb:
- In using fresh ginger, keep it refrigerated, wrapped in a paper towel and then tightly wrapped in plastic. This will keep it fresh for months.
- Ginger spice is used frequently by Chinese cooks in stir-frying vegetables.
- Ginger in the kitchen can be used fresh or dried, in beverages, fruit salads, meats, fish, and a variety of vegetables. Ground ginger
is good in sweet puddings, quick breads, cookies and muffins.
Ginger Glazed Carrots recipe can be prepared in any 12-inch skillet.:
Here’s a good recipe from one of my favorites that puts some zip into glazed carrots. Glazed Carrots go well with roasts of any kind.
- 1 pound medium carrots (about 6), peeled and sliced ¼ inch thick on the bias
- 1 piece fresh ginger (1 inch), cut crosswise into ¼ inch coins
- ½ tsp. table salt
- 3 Tbsp. granulated sugar
- ½ cup low-sodium chicken broth
- 1 Tbsp. unsalted butter cut into 4 pieces
- 1 tsp minced fresh Rosemary
- 2 tsp. lemon juice
- Ground black pepper
- Bring carrots, ginger, salt, 1 Tbsp. sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with the tip of a paring knife (about 5 minutes).
- Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 Tbsp. (1-2 minutes).
- Add butter, rosemary and remaining 2 Tbsp. sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender an glaze is light gold (about 3 minutes).
- Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan.
- Season to taste with pepper and serve immediately. Serves 4.
Ginger tea and other medicinal uses of ginger:
- Ginger tea can serve as a mild stimulant.
- Ginger is good for the digestive system.
- Ginger has been found effective against motion sickness.
- Ginger promotes circulation.
Article about Ginger
by: Thomas Kueny
, Publisher - http://www.growing-herbs.com