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May 17, 2009 05:18 PM

Sprouting ginger, crouching rworange

Even more unlikley than me showing up on the Home Cooking board is me showing up on the Gardening board.

I took advantage of a sale on ginger root (2 lbs 99 cents). I haven't used it for a while and when I took it down from the top of the fridge, there were two green shoots growing from it.

I broke off the sprouts and peeled the ginger which was green like potatoes get green near the skin when sprouting. Looking on the web to see if like potatoes, this will kill you, I didn't see anything.

However, there is tons of info about growing your own ginger and how to make it sprout ... leaving on top of the fridge wasn't one of the ways to do it.

Has anyone grown their own ginger? The suggestion is that it can be grown in pots indoors or transported to a garden.

I can't imagine this. How would you get those big knobby roots. Can the other parts of the ginger plant be used in cooking?

One grow your own ginger link.

This was a good discussion on the subject which, as most mention, say ginger doesn't like direct sun .. actually the root was in indirect sunlight ... near a window but too high to catch the rays. I guess the leaves die back and that's how you know to go after the root. It also mentions you can peel and store the ginger in vodka and it will keep for months . Sounds cool and you would have ginger vodka at the end.

Another ginger growing site says to keep the peeled ginger in sherry and then use that to cook. It also is a good thing that my ginger sprouted. Seems like it hasn't been treated with anything to prevent that.

I did eat the ginger and lived ... so far. Seems like I could have eaten the sprouts also. It is all I can do not to fish those sprouts of of the trash.


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  1. Here's a link about ginger in general that shows a picture of what the sprout looks like ... heh.

    This site shows what the just harvested ginger looks like

    Another cool blog about growing ginger with photos

    1. Ginger plants large enough to produce edible ginger are tall, with beautiful leaves and flowers. Too big for growing indoors for the most part.

      1. I know nothing about growing ginger but just had to weigh in that your title is the funniest damn thing I've ever read here. And also your comment about the Home Cooking board. You're too funny :) And I LOVE your neighborhood lists. We haven't been back to SF in some months (live at Tahoe) but we'll definitely be following in your footsteps.

        1. Oh yeah, I've grown ginger in pots outdoors (I'm in Florida). Use pots that are about a foot deep, 12 to 14 inches across, filled with rich moist soil. A pot this size will hold three tubers, spaced evenly. (Enrich potting soil with compost, if necessary). Plant the tubers just below the soil surface with the buds facing up. Place in light shade, protect from winds and cold temperatures. Sprouting will occur at temperatures from 75 to 85 degrees F. Water lightly at first then more more heavily as growth starts. Expect plants to reach maturity, and a height of 2 to 4 feet, in 10 months to a year. Dig up new, young sprouts that appear in front of the main plants (they form their own tubers), use what you need, and freeze or replant the rest. Or just wait until the foliage dies down and harvest the tubers.

          Easy peasy and kind of neat to grow your own ginger.

          2 Replies
          1. re: janniecooks

            Thanks. About how much do you get? About a pound? More or less?

            Is the flavor any diffent than store ginger? I've been reading that the taste is stronger and changes as the plant matures. Can you use any other part of the plant to cook or just the root?

            1. re: rworange

              I'd guess a pound or so - I just break off what I need and leave the rest in the pot growing. The flavor from home grown ginger is sharp and fresh tasting; ginger from my grocer tends to the woody fibrous older stuff, and I much prefer my fresh home grown. I believe that the flavor of all ginger whether home grown or purchased is different depending on the age of the tuber, not only how long in the ground but how long on the shelf! The tubers or roots are a fair bit smaller than the big knobs found in the grocer, but I'll trade off size for freshness any day!

              I've only ever used the root but I have read that you can clip and use the young tender green stems anytime for cooking.