Being a purely utilitarian vegetable, the culinary ginger (Zingiber
officinale) is a disappointment as an ornamental. Modern cultivars
are bred to yield large rhizomes and tend to be fairly compact growers
with relatively short, erect growths to maybe 80cms. high, dull,
linear foliage and few if any flowers appearing on separate, 15 -
25cms. high spikes that arise directly from the rhizomes. Some forms
do not flower at all, but when they do the spike consists of a stem
terminating in a cone-like head of tightly packed, overlapping, green
or brownish green bracts from which emerge small, insignificant, short-
lived (1-2 days), translucent white or greenish flowers with purplish
markings on a well-concealed lip. Structurally they are interesting,
but you have to be a dyed-in-the-wool botanist to appreciate them
fully.

It can be grown in a humus rich, very well-drained compost, but needs
warmth and humidity and a long (8 - 10 month) growing season to give a
good crop of roots. Temperatures lower than 10C. result in poor
growth and encourage early dormancy so 15C min. and rising should be
the aim. Plant one or two rhizomes in a large (30cm. diameter) pot
just below the compost surface and keep light moist until growth
starts. Gradually increase watering as more shoots appear and keep
the plant in the brightest position possible.

Once growing strongly, ginger needs to be watered very freely and a
liquid feed such as Maxicrop can be applied every 14 - 20 days. The
best time to start is in early spring with increasing day-length and a
February planting should give you something to harvesting by October/
early November. You can certainly produce your own ginger roots that
are use-able for the kitchen, but they don't compare with those bought
in the shops. I tried it outside here many years ago and although it
appeared to grow quite well, the resultant rhizomes were about a
quarter of the size of those planted!