With its exceptional content of nutrients and antioxidants, the so-called official ginger is a precious ally in our diet. In addition to giving such a special taste to your dishes, this plant of Indian origin has many virtues for the body. Anti-inflammatory, also relieves digestive disorders and promotes cardiovascular health.  If you can find ginger in many supermarkets and grocery stores these days, did you know that you can also grow it yourself? How do you ? Follow the leader.
To grow ginger you need… “underground roots” of ginger, called “rhizomes”. To do this, go to the store (organic or in the organic department) and focus on a rhizome, with a smooth, light beige skin. Be sure to pick one with a few knots, an essential part of plant germination. 
Prepare the substrate
Then prepare the substrate. Choose a humus-rich soil that drains well. To do this, line the bottom of a large pot with a generous layer of clay balls or even gravel. Then cover everything with your substrate. The latter should consist of one third of river sand for two thirds of good soil. 
Plant the rhizomes
Bury the rhizome flat, but so that the knots or buds already present are at ground level. Then water your soil with a sprinkler. Once the first stems appear, you can water regularly using a small precision watering can. Make sure you don’t leave water standing or you risk rotting your ginger roots.
If you want to maximize your harvest, you can also cut your rhizome into several pieces 2 to 3 inches long, each with at least one knot. 
Where do you grow ginger?
Being a tropical plant, ginger needs the right conditions to thrive. Instead, grow it in a pot from the beginning of spring, in a light, moist and warm place (between 22 and 25°C). A bathroom with a window could offer a solution. If your climatic conditions allow it, you might as well plant your ginger in the open ground, in a place in partial shade. Cover it with a small bubble to promote a warm and moist environment. Also remember to mulch when it’s cold.
When to harvest?
It all depends on your taste and culinary wishes. Thus, the young shoots can be eaten when they have reached a size of 7 or 8 hundredths. In this case, you can cut them up and sauté them in a wok, or marinate them in a mixture of rice vinegar, sugar and sesame oil. 
Harvesting the rhizomes requires a longer wait, about 9-10 months, when the ginger leaf begins to dry out and turn yellow. You can harvest your ginger earlier, the latter then have a more lemony flavor. Then consume quickly!
Did you like this article? Read on with this selection: