Growing in a pot doesn't affect the taste of ginger. We let it grow for 2
yrs in a 7 gal pot and end up with a load of tremendous tasting ginger plus
more to replant. It flowers in early winter and then goes dormant even in
the greenhouse. It must be the latitude (we're at 33 deg) with lots of sun
and a long growing season. For 2 of us, we have all the ginger we can use
for powdered, candied, tea, salsa, and every other ginger use I know. I'm
sure there are some I've never heard of. Alternating 2-7gal pots is the way
to go here. It even beats outdoor in-ground production by a long shot. I
don't know of enough uses for tumeric if we tried it in pots instead of
in-ground.
Gary

"Henriette Kress" wrote in message
newsan.2004.01.03.13.19.04.952804@hetta...
Taylors in Japan wrote:

I've been growing garlic in a window box planter since early last
September.
The climate is subtropical (Osaka, Japan.) I started with a clove in
five
spots and now have five plants growing. My question is, when would they
be
ready to harvest?

You can eat the greens as they come up; you wouldn't get any bulbs, but
the greens are just as good. And that's the usual part used, for indoors
garlic.

For ground-grown, harvest-time is when the leaves are yellow or brown 2/3
of the way down. That's August, if planted in September, over here; but
we're sub-arctic or perhaps even arctic.

I don't think you can expect all that much garlic from pot-grown; and from
my experience with ginger, any harvest you do get would just taste of
dirt. But that's ginger, garlic could be different.

Do let us know.

Thanks,
Henriette (fup set.)

--
Henriette Kress, AHG Helsinki, Finland
Henriette's herbal homepage: http://www.ibiblio.org/herbmed
Best of RHOD: http://www.ibiblio.org/herbmed/rhod