Edible Ginger Plant (started)

Edible ginger is an herbaceous perennial plant best known for its pungent, aromatic, and knobby underground stem, called a rhizome (often mistakenly called a root). Above ground, it produces slender, leafy stems reaching 2-4 feet tall, with long, narrow, green leaves that give it a tropical, grass-like appearance. While it can produce pale yellow-green flowers, these are less common in cultivated plants, especially when grown in containers. 

Growing Instructions (Short):

• Source: Start with a plump, fresh piece of ginger from a grocery store (preferably organic to avoid growth inhibitors) that has visible "eyes" or growth buds. You can cut it into 1-1.5 inch pieces, ensuring each piece has at least one eye.
• Timing: Plant in early spring after the danger of frost has passed, once soil temperatures are consistently above 55∘F (13∘C).
• Sunlight: Prefers partial shade, especially in hot climates, receiving a few hours of direct sunlight. In cooler climates, full sun can be beneficial.
• Soil: Requires well-draining, loose, loamy soil rich in organic matter. Avoid heavy, waterlogged conditions.
• Planting: Plant pieces 2-4 inches deep (with buds pointing upward) and 6-8 inches apart in the ground, or in large pots (12 inches wide and deep or larger) with good drainage.
• Watering: Keep the soil consistently moist but not soggy, especially during the active growing season. Reduce watering as temperatures cool in fall.
• Fertilizing: Ginger is a heavy feeder. Amend soil with compost at planting, and consider monthly applications of a balanced organic liquid fertilizer during the growing season.
• Harvest: Takes 8-10 months to mature. Harvest when foliage starts to yellow and die back in the fall. You can carefully dig up portions of the rhizome as needed or harvest the entire plant.