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We already talked about why ginger is so good for you. But don’t endlessly re-buy expensive fresh or dried ginger—ginger is very easy to grow, both indoors and out. Here’s how!

Grow your own!

ginger-root-with-budsStart with some store-bought organic ginger. If you can find one with “eyes,” all the better, because these are little growth buds. This will be your “mother” root.

Soaking your ginger in water overnight before you begin is ideal when you’re starting with a store-bought rhizome. Break or cut off some little chunks. You want to be sure each chunk has at least one or two buds. Plant your chunks in some decent soil and get those little growth buds pointing upward or sideways (just not down!).

Ideal growing conditions: Indirect sunlight, somewhat warm. No wind or direct sun. (This makes ginger a great indoor grower, if you’ve got the space.) Soil should be damp at all times but not soggy, so water regularly. You can probably get a couple roots to grow nicely a single twelve-inch container; they can grow to around 2 feet tall indoors.

Ok, so your chunks are planted. Now, we wait and water. Be patient!

After about 4-5 months, you can start harvesting little bits. When you need some ginger for a recipe, pull up your baby rhizome (including the roots), harvest a chunk and then re-plant and start the process all over again. (Remember to keep your growth buds upward-pointing-ish.) Any time you see a growth bud, you can cut that chunk off and replant it separately.

It’s easy to end up with a tiny ginger farm! If you end up with more than you need, hook up your friends or neighbors. Pop some ginger in the freezer. Pickle it. The options are endless!

ginger-plant-growing

BONUS: If you keep your ginger going for a while in a warmish climate, you’ll get some lovely shoots and leaves. These have a mild ginger flavor and are edible!

They’re best used as a garnish or in a soup-like context. Just chop and sprinkle, or add to a dish near the end of cooking.

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