Ginger root (originally from Southeast Asia) is one of the most common spices used in cooked dishes, baking, drinks and confectionery. It pops up in European, Indian and Asian cuisines having been traded and planted around the world.
It is easy to grow in warm climates. I simply buried a few roots about 10cm down in rich organic soil and waited for new stems to appear. Unlike galangal the leaves suffer a bit in the Perth summer sun and that might guide your choice of planting location.
Ginger flower – By Venkatx5 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20134351
You can wait for the stems to die and harvest the whole root but I just go out when I need fresh ginger and dig a bit up. You can then cut off what you need and replant the rest.
When cut it has a pungent smell that is both sweet and peppery.
If you would like to see recipes using ginger please click here.
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