Edible Baby Ginger: A Spicy, Super Addition to Home Gardens

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Common Ginger (Zingiber officinale) is native to tropical parts of Asia and is grown for its edible rhizome. Known for its anti-inflammatory properties, ginger has a warming flavor and is popular in teas and recipes. In North Carolina, ginger can be grown to a thin-skinned ‘baby’ form in zone 7 or warmer. ‘Baby’ ginger does not usually require peeling, but does need to be refrigerated or processed upon

Edible baby ginger

Image by Eli Snyder CC BY-NC

harvest.

New sprouts will initiate from mature rhizomes when placed in moist soilless media at 72-80℉ for six weeks, or when moist rhizomes are placed in a plastic bag for several weeks. Harden any sprouts and transplant into well-drained soil with high organic matter after danger of frost. Some seed companies sell pre-sprouted ginger for transplanting. Ginger grows well in shade, but rhizome harvest may be greater in full sun. Let your ginger grow nearly until frost for maximum yield. Then, harvest and enjoy your homegrown superfood!

Eli Snyder

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