Ginger truly brings a zesty punch to any dish and delights your palate! Growing it in your garden not only infuses your meals with fresh flavor but also offers a supply that lasts for years after just a single planting. Beyond its culinary uses, ginger is also valued for its health benefits.
I absolutely love the distinctive taste of ginger—it’s the perfect mix of sweet and spicy. Whether you’re nostalgic for the ginger ale of your youth or eager to add some freshly grated ginger to a savory curry, cultivating ginger at home is straightforward. You can grow it outdoors or even inside your home.
Ginger root is versatile—use it fresh, dried, powdered, or as an oil. Blend it into juices or smoothies for an extra kick. Keep in mind, though, ginger thrives in warm environments and won’t withstand frost.
Starting ginger in early spring, post-frost, sets you up for success. If you’re keen on homegrown spices, learning how to grow ginger is invaluable. This guide will walk you through everything you need to get a perpetual stash of this beloved spice.
About Ginger
Who doesn’t enjoy the zesty kick of ginger? This intriguing, wrinkled root, scientifically known as Zingiber officinale, is more than just a kitchen staple. While the entire plant is edible, it’s the rhizome—its underground part—that most of us are familiar with, especially when we’re grating it for some extra flavor in our dishes.
Ginger is a flowering plant that thrives in warmer climates, specifically USDA zones 9 to 11. However, for those of us not blessed with such balmy conditions, growing ginger in pots or harvesting it before the frost hits is a great alternative.
This herbaceous perennial typically reaches heights of 3 to 4 feet and spreads out 1 to 2 feet wide, making it not only useful but also a visually appealing addition to patios or garden spaces.
This spice has a rich history, dating back over 4,400 years in Asian cuisine and medicine. It was so valued that, during the Middle Ages, a pound of ginger was equivalent to the cost of a whole sheep! Introduced into the New World in 1585, ginger quickly became a sought-after spice far from its native tropical regions of Asia.
Ginger’s culinary uses are vast, from spicing up curries and baking delights like gingerbread to adding a tangy zest to salad dressings and flavoring popular beverages. Its shoots, which resemble bamboo, emerge in the warm springs and grow throughout the summer until the cooler weather prompts them to go dormant.
The health benefits of ginger are as robust as its flavor. Known primarily for its ability to ease stomach upset, ginger also boasts anti-inflammatory properties, thanks to compounds called gingerols, which can even help treat arthritis.
For a handy home remedy, you can juice fresh ginger and freeze the extract in ice cube trays, creating a quick and easy antiviral boost that’s perfect for your medicine cabinet.
In the home garden, ginger tends to be thinner-skinned and more flavorful than the thick-skinned varieties found in stores. This means you can use it without peeling, although it won’t last as long—another reason to enjoy its fresh, spicy goodness while you can!
Planting Ginger
Choosing Ginger to plant for a Thriving Garden
If you’re keen on growing your own ginger, start with a fresh root from your local grocery store. The type you’re looking for is Zingiber officinale, which is the edible variety, as opposed to ornamental ginger plants that are great for decoration but not for eating.
When selecting ginger, go for organic to avoid roots treated to prevent sprouting. You’ll want a piece that’s plump, firm, and has several small bumps at the tips—these are the buds where new growth will start.
You can either plant the whole root or cut it into sections to spawn multiple plants. If you choose to cut, ensure each segment has at least two or three buds. It’s wise to let the cut pieces dry for a few days to form a callus over the cuts, which helps prevent disease.
For the best results, find ginger that’s about the size of your thumb with smooth, light-colored skin. Avoid any pieces that look shriveled or have darkened buds. You can find suitable ginger at specialty seed stores or other online marketplaces.
Remember, non-organic ginger might be treated to inhibit growth, so it’s essential to opt for organic to ensure it will sprout. Once your ginger pieces are ready, give them about 8 inches of space in the soil to flourish.
Optimal Conditions for Growing Ginger at Home
To get the best out of your ginger, try to mimic its native tropical environment as closely as possible. Ginger thrives in warm conditions, ideally between 70° and 90°F (21° to 32°C), enjoys rich, loamy soil, benefits from some light shade, and needs protection from strong winds. Avoid letting the soil get waterlogged or completely dry out.
If you’re fortunate enough to have access to a hoop house, greenhouse, or conservatory, these are fantastic spots for ginger. You can plant it under taller plants, such as tomatoes, to shield it from direct sunlight.
Ginger also grows well in large pots or grow bags because its rhizomes spread out more than they dig deep. Make sure your container is broad, with a minimum diameter of 12 inches for each plant.
Keep in mind that ginger won’t do well in cold; it struggles with temperatures below 55°F (12°C) and freezing conditions can damage or kill it. It favors spots with partial shade, or at most, places that only catch the morning sun.
Avoid areas with large root systems and make sure your ginger has some shelter from wind and excess moisture. When potting, choose a pot that’s about 12 inches deep, and if planting directly in the ground, space your plants at least 8 inches apart.
In cooler areas, seek out your garden’s warmest spot, possibly next to a heat-reflecting wall. Consider using containers, as they tend to warm up faster in the spring. Remember to move them to a protected spot when the weather cools.
Here are a few tips for container gardening with ginger:
- Use a pot that’s at least 12 inches deep.
- Ginger in pots may require more frequent watering and fertilization.
- When it’s time to harvest, tip the pot over onto a tarp or into a wheelbarrow to gather your ginger easily.
Ginger is a heavy feeder and drinker that needs plenty of space. In a suitable container, a small piece can flourish into a large plant over six months. Opt for a decorative pot with proper drainage and a deep saucer.
Use fertile, well-draining soil mixed with coir, and plant your pre-sprouted rhizome just beneath the soil surface, leaving only the sprout tip exposed. Place it in a warm, sunny window or a sheltered outdoor spot where the temperature is right.
Read The Ultimate Guide to Growing Carrots in Containers.
If growing ginger indoors:
- Provide 12-14 hours of supplemental lighting daily.
- Maintain an indoor temperature around 75°F (24°C).
- Ginger may need extra feeding to thrive.
In hotter climates, protect your ginger from the harsh sun which can scorch its leaves. Find or create a shaded spot for optimal growth. Whether in pots or in the ground, enrich your soil with organic materials like peat, wood bark, a bit of sand, and plenty of compost. Organic fertilizers and worm castings can also enhance growth.
When to Plant Ginger
Get your ginger planting underway in spring, just as soon as nighttime temps stay above 55°F (13°C). If you’re planting directly in your garden, make sure your soil is warmer than 75°F (24°C)—this usually means waiting until mid-spring in most parts of North America.
While ginger plants take about 8 to 10 months to fully mature, you can harvest the rhizomes earlier once they start forming. To get a head start, consider pre-sprouting your ginger indoors as late winter winds down.
How to Plant Ginger
To grow ginger, start with fresh rhizomes from a nursery or seed supplier, since ginger from the grocery store may be treated to prevent sprouting.
If you do go with grocery store ginger, choose organic or soak the rhizomes in water for 24 hours before planting—just remember to throw out the water afterward. Choose rhizomes that are firm and hefty, showing no signs of shriveling or mold.
Ginger rhizomes, much like potatoes, have eyes or buds and can be planted whole or in pieces, each with a bud. For quicker growth and a bigger eventual harvest, use larger pieces with several buds. If space is limited, opting for one or two larger rhizomes can make a big difference.
Encouraging Sprouting
Ginger can be slow to sprout, but you can speed things up. Set up a mini terrarium using a clear-lidded takeout container, adding drainage holes at the bottom. Place your rhizome on a couple of inches of potting soil, cover lightly with more soil, and water thoroughly.
Keep the container at around 70°F with the soil moist to the touch, watering as needed until sprouts appear in about six to eight weeks.
Pre-sprouting Ginger Indoors
- Fill a tray with several inches of moist compost.
- Cut the rhizomes into desired sizes, each with at least one bud, and let them callus over for a day to prevent rot.
- Position the pieces bud-up on the compost, cover them with an additional 1-2 inches of compost, and water until moist.
- Use a humidity dome and a warm spot, possibly with a heating mat underneath, to encourage quicker sprouting.
- Once sprouts appear, move them under lights and eventually pot them individually to continue growth indoors.
Planting Ginger Outdoors
- Mix compost into your planting bed and loosen the soil.
- Dig a trench about 6 inches deep for the rhizomes, laying them eyes-up about 8-12 inches apart, and cover with soil.
- For pre-sprouted plants, harden them off before planting at the same depth as rhizomes.
- Water the area well and once the sprouts grow a few inches, apply a two-inch layer of natural mulch to retain soil moisture and suppress weeds.
If you’re growing ginger in containers, move them outside once the nights warm up, adjusting their position as needed to adapt to the summer sunlight. This flexibility allows your plants to thrive throughout the changing season.
Caring for Ginger
When you plant ginger, start by lightly watering the soil to keep it moist. It’s crucial to monitor the moisture level regularly and water it as soon as the soil begins to dry but before it completely dries out. If the soil doesn’t drain well and remains soggy, reduce your watering frequency to prevent the rhizomes from rotting.
Just like Irish potatoes, ginger’s rhizomes might peek out and turn green if exposed to sunlight. To prevent this and boost growth, cover them with a few inches of rich compost monthly and keep the watering consistent. Think of it as tucking your ginger in with a blanket of soil to protect it from the sun.
For the best results, use soil that is rich in organic matter and drains well. Consider enriching your soil with additional compost or straw; this will not only feed your ginger but also help in weed control and moisture retention.
During the growth phase, it’s helpful to pile up a bit of compost around the sprouting ginger, similar to hilling potatoes, to promote more robust rhizome development. If your ginger seems sluggish, try boosting it every few weeks with an organic fertilizer like liquid seaweed or fish emulsion, and don’t forget to test your soil to identify any nutrient deficiencies.
Ginger thrives with regular watering, particularly during active growth phases, and it’s accustomed to the frequent rains of its native tropical climate. Plan your watering schedule for the mornings, ensuring the soil remains consistently and slightly moist. As temperatures drop, lessen the amount of water to adapt to the cooler climate.
Here are a few quick tips for ginger care:
- Initially, water ginger sparingly to prevent the rhizomes from rotting before they sprout.
- Once growth begins, increase the watering to suit its high moisture needs, which are higher than many other garden plants.
- Periodically, as the ginger grows, add a bit more soil to cover the new pink rhizomes, encouraging further growth.
- Mulch around your ginger plants to suppress weeds and maintain healthy soil.
- Boost ginger’s growth with additional nutrients by incorporating slow-release fertilizers or an occasional splash of liquid seaweed.
- Be gentle when removing weeds to avoid damaging the precious rhizomes.
How to Grow Ginger Indoors
Growing ginger indoors is a fun and straightforward project! Start with a leftover piece of ginger—just make sure to soak it overnight to wash away any growth inhibitors, especially if it’s from a store.
Choose a spacious pot with good drainage to prevent root rot, as ginger doesn’t like to sit in wet soil. Look for the “eyes” on the rhizome, which are the buds where new growth will sprout. If your ginger doesn’t have any visible eyes, keep it in a warm spot until they develop.
Next, cut the ginger into chunks about 1 to 1 ½ inches wide, ensuring each piece has at least one eye. Let these pieces dry for a day or two to form a protective crust over the cuts.
For planting, fill a pot with high-quality potting soil, leaving about 2 inches free at the top. Mix in some slow-release fertilizer and plant the pieces about 1 inch deep with the eyes facing up. Cover them with a bit of compost and make sure to space them about 12 inches apart.
Ginger can grow quite tall, up to 4 feet, so give it plenty of room to thrive. Water it thoroughly and keep the soil consistently moist as the shoots start to emerge, which could take from a week to a month. Ginger prefers a warm spot with filtered, indirect light—think under a tree with dappled sunlight.
Remember, ginger is a tropical plant that loves warmth and humidity and thrives in temperatures above 65°F (18°C). Avoid frost at all costs! You can start planting in early spring once the frost risk is gone, or anytime if you’re in a warmer climate.
Once everything is set, just place your pot in an area with indirect light and watch your ginger grow. It’s a waiting game, but the lush growth is worth it!
Harvesting and Storing Ginger
Remember how plants gear down as they age? Well, that’s exactly what happens during senescence. It’s a phase where your ginger starts winding down for the season. The leaves turn a telltale yellow and brown as it gets cooler and the sunlight fades.
This signals your ginger to focus on growing thicker rhizomes, which store energy for winter and develop a protective layer—just in time for harvesting!
Ginger growth isn’t a quick process. If you’re growing baby ginger, you can start harvesting between 6-8 months. You’ll want to harvest before the plant fully enters senescence. For mature ginger, which takes over 10 months, you should wait until after senescence kicks in. Always keep the healthiest, chunkiest rhizome aside for replanting.
As late summer rolls in, ginger will stop producing new leaves, marking a good time to start harvesting. If you live in a cooler area, try to get all your ginger harvested before the frost hits. In warmer climates, wait until the leaves begin to yellow and die back to maximize rhizome size.
You can also nab a sneak peek of your harvest early by carefully digging around the base and taking a piece of the rhizome. Although a full crop takes about 8 to 10 months, an early harvest is possible if the cooler weather of autumn is cutting your season short.
To harvest, lift the whole plant from the soil. In warm regions, ginger can grow as a perennial—just leave it in the ground and pick as needed. The plant will go dormant in winter but will sprout anew in spring. Once harvested, wash the ginger thoroughly and trim off any shoots and large roots. The leaves? They make a great addition to tea.
Here’s how you can handle the harvest:
- Lift the entire plant from the ground. A garden fork might help loosen the soil but be gentle.
- Trim off the greens, wash the dirt off the ginger, and be careful with the tender skins.
- Use any damaged roots first, as homegrown ginger doesn’t last as long as the store-bought variety.
- Break off a healthy piece of rhizome to replant and keep your ginger garden thriving.
Storing Ginger:
- Keep fresh ginger in a paper bag in your fridge’s crisper drawer for up to three weeks; avoid airtight plastic to prevent mold.
- You can freeze ginger—either unpeeled for up to six months or grated in ice cube trays for easy use in recipes.
- For a longer shelf life, thinly slice and dehydrate your ginger until crisp, then grind it up for homemade ground ginger.
Overwintering Ginger:
As the cooler months approach, bring any potted ginger indoors to avoid damage from the cold, ideally placing it in a bright, sunny spot. Avoid placing it near drying heaters. Use a tray with pebbles and water to maintain humidity around the plant.
Once the days start to lengthen in spring, your ginger will begin to shoot up again, ready to move back outdoors after the frost threat has passed and the warmer weather sets in.
Cooking with Ginger
Ginger, a versatile root, is a staple in many kitchens and can be used in various forms—whether it’s brewing in teas, giving a spicy kick to ginger ale and cider, or adding a rich flavor to baked goodies like gingerbread and ginger snaps. It’s not just for cooking; ginger also boasts medicinal benefits and is available in forms such as capsules, oils, extracts, and tinctures.
You can enjoy fresh ginger in several ways: grate it, slice it, mince it, or try it crystallized, candied, or even pickled. For baking, powdered ginger is usually the go-to choice. When recipes mention a “knob” of ginger, they’re referring to a two-inch piece; a “thumb” indicates a smaller, one-inch piece.
Peeling ginger is best done with a spoon, which easily scrapes off the skin without wasting any of the flesh. Depending on your flavor preference, add ginger early in cooking for a subtler taste or later for a more robust profile.
To pickle ginger at home, thinly slice peeled ginger, mix it with equal parts vinegar and sugar to your liking, and keep it in the fridge—it’ll stay good for up to two months.
Baby ginger, known for its mild taste and juicy texture, doesn’t even require peeling due to its thin skin. It’s perfect for a variety of uses: sauté it with vegetables, steep it in hot water with lemon and honey for a comforting tea, or juice it with apples, carrots, or kale for a healthful drink.
If you’re feeling creative, infuse it into your favorite spirit, blend it into simple syrup, or candy it by simmering in sugar syrup to add a sweet and spicy twist to your dishes.
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FAQ About Growing Ginger Plants
- Where does ginger originate?
It’s a bit of a mystery, actually. Ginger doesn’t have a known wild ancestor and is thought to be a cultigen—a plant that only exists thanks to human intervention. We really don’t know where it first sprouted or how far back its cultivation goes. All we know is, without human cultivation, there would be no ginger.
- How long does it take for ginger to mature?
Ginger generally takes about ten months to fully mature and be ready for harvest. However, you can harvest young, milder ginger as early as six to eight months.
- Can I start growing ginger from a store-bought piece?
Absolutely! Starting ginger from a store-bought rhizome is quite straightforward and quick. Look for a firm and healthy piece, then cut it into sections, each about 1 to 1½ inches with at least one growth bud, or ‘eye’. Let these pieces dry out for a couple of days to form a slight crust over the cuts, which helps prevent rotting. After that, they’re ready to plant.
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