I am thrilled that I have finally been able to get some ginger to start sending out roots.
I have been trying for months - planting it just below the soil, planting it half into the soil, and, finally, thanks to James Wongs' Grow you own Drugs (isbn 978-1-60652-107-6), I have got it right.
James recommends choosing a budding rhizome (which looks like a little green or white horn) and suspending it over water using toothpicks until roots form.
It's not quick - it's taken about 6 - 7 weeks - but at least it's happening!
Once the roots are established he recommends planting it 10 - 20 cms (4 - 8) inches deep in potting compost.
It should be kept warm and moist in a lightly shaded area. The ginger rhizomes can be harvested when they are a year old. All one has to do is dig down into the soil and break off a piece of the rhizome - leaving the rest in the ground. The ground is the best place to store ginger - if it's harvested all at once then the ginger will dry out before you've had a chance to use it all. It can also be frozen (whole or grated) but I prefer it fresh - it has a far stronger taste.
Ginger is a very versatile spice - used in cooking - sweet and savoury dishes.
It is also brilliant an anti-nausea remedy - be it motion sickness, vertigo or morning sickness. Just chew on a thin slice to relieve the feeling of nausea.
Ginger contains ginerols, which when dried or extracted become hotter and seem stronger to the taste. It also has a soothing efect on the digestive tract - quelling disgestive disorder. It is perfect to have as a tea on a winters afternoon - it warms the body beautifully.
It is also apparently good as an anti-inflammatory for joint pain.
|A little ginger shoot appearing on the large piece which is sending roots down into the water|