On Sunday, April 21, 2013 12:31:24 AM UTC-7, David Hare-Scott wrote:
Higgs Boson wrote:

As a card-carrying ginger freak, I have decided to try & grow plants

from pieces of the ginger "root" sold in markets. (It's not really a

root.)



Checking on-line I found contradictory sets of instructions for

rooting these babies. I guess I could experiment with 'n' pieces

planted one way and 'n*1' another way.



Just wondering if anybody has had experience growing ginger.



I'm in Zone 8, So Calif coastal. "Mediterranean" climate, one mile

from the sea.



Your input appreciated.



HB



I haven't grown ginger but I have grown galangal and tumeric which are

similar and related. It's a sub-tropical plant that naturally grows in the

understory. Commercially it is grown as an annual in places like Buderim

QLD.



See :

http://www.buderimginger.com/home/in...=12&news_id=14



for an outline of the conditions and growing timetable, obviously you will

need to transpose the seasons.



Your climate is not as warm as that but you would still have a chance.

Plant in a warm spot with well prepared soil after the last frost or when

the soil is warm and things are moving.


We don't get frost -- unlike David Ross who lives just the other side of the mountain. (You DO get frost, David, right?)

Keep it moist and if your summer has low humidity mist it as well.

Yes, it is dry, thank hevvins. This area would be a desert if water hadn't been brought in a la film "Chinatown", which was quite accurate in those respects.

If the sun is very hot I would put up 50% shade cloth in mid summer.

**** Mmm.. would a corollary be plant in part-shade? I think you'll say no,no?



I have no idea why you find contradictory instructions for rooting it (or

would that be rhizoming it), it looks pretty simple to me, plant it and if

the conditions suit it will grow. I wouldn't be doing any transplanting.

****Then would I be better off planting in large pot? Easier to control?



You are lining up for a rare opportunity as a ginger lover. The young fresh

rhizome that is almost translucent with thin skin you can rub off with your

fingers and pink growing tips is entirely different to the old brown dried

stuff that has been in the supply chain for months. Cut across the grain

with a very sharp knife and use in your stir-fry or on skewers between cubes

of marinated meat........make Two Limes Chicken.

(Wipes drool from bouche) Can't wait!

TIA for replies to above q's marked by *****

HB