Cathy Isom has some tips about the tropical plant that’s easy to grow and healthy to eat. That’s coming up on This Land of Ours.
Ginger is a popular spice in the kitchen and has many medicinal purposes and health benefits. It’s known for its aromatic, pungent and spiciness and adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Medicinally, Ginger is known to alleviate symptoms of gastrointestinal distress and reduce inflammation.
It’s also one of the easiest plants to grow because it doesn’t require a lot of sunlight. If it’s kept in moist soil that’s properly drained the little rhizome will take care of the rest. This little tropical plant enjoys the heat but in colder climates. Ginger also prefers more humid spots, like steamy bathrooms or kitchens. A couple of rhizomes will work in a twelve-inch pot. And, it gets to be around two or three feet tall.
To plant Ginger, place the eye facing upward about three inches deep in the good nutrient-rich soil. Be careful not to let the soil dry out. At the same time, don’t drown it. You could take a taste test of a little bit of ginger after about four months, but for best flavor and results you should wait about ten months when the leaves start to die off. Then, just keep replanting late winter and early spring from what you harvest. It’s best to store ginger in your crisper drawer in your refrigerator as you use it, which will help prevent it from drying out. Or, slice off what you need to wrap it well and freeze it.
I’m Cathy Isom…
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