“Growing your own food may be one of the most powerful steps you can take for the health of yourself, your family, and your planet.” ― Lindsay Oberst (foodrevolution.org)
Did you know you could grow ginger root? Well, you sure can and it is super easy to do. I found this information provided by Penn State Extension and had to share it with all of you. I’ve also included a few recipes to use with your ginger root!
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Let me know if you’ve ever grown your own, and how it worked out in the comments below! I love your feedback.
How to start your ginger indoors!
What is ginger anyway? Ginger is a subtropical plant which requires a longer growing season to reach maturity. If you live in the Midwest or any other area that has a harsh winter, you will need to start your ginger indoors and bring it in over the cold winter months. It is essential to start your ginger root indoors a couple of months before it can be planted outdoors. You can keep it in a container, or grow it in the ground.
Follow these easy steps to grow your own ginger root:
Preparing the ginger for planting:
Cut ginger root into 3-inch pieces, ensuring each contains at least three growth buds.
Allow pieces to callous over for a week before planting.
Choose a good potting mix & container:
I recommend using an organic potting soil with some type of moisture control if possible. You will need a container with a water tray. A great option is a large mixed greens plastic container. You can use the lid as the watering tray and they are the perfect depth to plant your ginger root.
Spread the soil in the container so that it is uniformly 3 inches deep and lay the ginger pieces horizontally on top.
Bury the ginger root:
Cover with an additional inch of soil.
Caring for your ginger root:
Water from the bottom every five to seven days until sprouts emerge. Then water enough to keep the soil moist but not wet.
After sprouts emerge, use a seedling heating pad and grow light to provide the necessary warmth and 16 to 18 hours of light required to get ginger established.
How to prepare & plant your ginger outdoors.
After the danger of frost has passed and the temperature at night is consistently above 40 F, ginger can be transplanted outdoors. Follow these steps:
- Harden off plants for five days to prepare for outdoor planting.
- Choose a sunny site with loose, loamy, well-drained soil with a pH ranging from 5.5 to 6.5. You may also grow ginger in containers if soil conditions are not favorable.
- Dig a shallow trench and plant ginger 3 inches deep and 12 inches apart so that sprouts are visible just above the soil. If you choose containers, plant each plant in a container with a 12-inch diameter or larger.
- When new shoots form or the pink shoulders of ginger are visible, hill your plants (pile more soil around the base of each shoot) with an inch of soil and add a granular fertilizer.
- Water plants two to three times a week, soaking them deeply.
Ginger Tea
Ginger tea is sometimes called ginger water and it wonderful for the stomach or gut. It is, quite simply, hot water infused with fresh ginger. It has a bit of spice which is easily adjusted by adding more ginger or letting it steep longer. Adding honey adds the final touch to make this tea a favorite for all.
Here’s what you’ll need:
- 2 TBSP freshly grated or sliced ginger root
- 4 cups spring water
- 1 TBSP fresh lime juice
- 1 to 2 TBSP local honey, to taste
1. Peel your fresh ginger and slice it as thin as you can to maximize the surface area. This will ensure a very flavorful ginger tea.
PRO TIP: Use the large slicer side of a 4 sided cheese grater.
2. In a medium sized pot, add the water and ginger; bring to a boil for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.
3. Remove tea from the heat, strain, and add the lime juice and honey to taste.
Dijon Ginger Dressing
This zesty dressing will make any salad better. You can use it as a marinade for chicken as well!
Here’s what you’ll need:
- 1 ½ TBSP grated ginger, lightly packed
- 2 TBSP white wine vinegar
- 1 TBSP your favorite Dijon mustard
- 1 TBSP honey
- ½ cup safflower or canola oil
- ¼ tsp garlic powder
- ½ tsp pink Himalayan salt
- Peel your ginger and grate it finely
- Blend all ingredients in a small blender or immersion blender.
- Store refrigerated for up to 1 week.
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Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!
Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean
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