Ginger is a super bulb because it has numerous health benefits. The rhizome is a popular ingredient in Asian dishes and refines teas with an aromatic spiciness. The tuber can be multiplied with simple tricks.
The vegetation points should point upwards when planting
cultivate tubers
Cut a two-inch piece of ginger that has several dormant eyes. The pieces are placed in lukewarm water overnight. The next day, prepare plant pots with nutrient-rich potting soil. Insert the tubers into the substrate so that the growing points are facing up. Cover them with a two centimeter thick layer of substrate and keep it evenly moist. The rhizomes sprout when the location offers bright and warm conditions.
Harvest rhizome
When you can harvest ginger depends on the planting date. The plant needs about eight to ten months until it has developed rhizomes ready for harvest. Root bulbs planted in spring have multiplied by fall. When the leaves of the reed-like plant turn yellow, the ideal harvest time has come. The earlier you harvest, the crunchier and juicier the tubers will taste.
guidance and reuse
Dig up the underground part of the plant and remove the topsoil. You can either use the root whole, or cut off a large piece and stick the rest back into the ground. Ginger overwinters in a dark room with temperatures around ten degrees. If the thermometer rises, the soil mixture dries out faster. You do not need to water the substrate during the vegetation break.
Store ginger properly
Small amounts are required to prepare Asian dishes. The rhizome will keep intact for several weeks if stored in a cool, dark place. Interfaces become woody over time so that the inside remains protected. However, mold can easily grow on the fibers in the refrigerator.
Tips for a long shelf life:
- Cover the cutting edge with beeswax cloths and store the tuber in a cool place in a plastic container
- Dampen a cloth, wrap the root in it and store in the crisper
- Freeze peeled ginger cut into strips
- soak grated rhizome pieces in vinegar stock