Ginger is a plant known for its spicy and rich taste. Growing ginger is actually a fairly easy process, but when it comes to harvesting it, you have several options. Some people grow ginger to get the rhizome (or root) that grows underground and contains the strongest flavor. To harvest ginger, you must dig up the entire plant or cut off a portion of the rhizome. Then, after being washed thoroughly, the ginger is ready to be cooked or frozen.
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Part 1 of 3: Creating Good Growing Conditions
Step 1. Plant ginger in well-drained soil
Ginger grows best in soil that is easy to dry and rarely has standing water on its surface. Find a good place to plant ginger by paying attention to how the water responds after it rains. If water remains on the ground for several hours after it rains, consider choosing another location or adding more drainage.
The ginger rhizome will feel hard to the touch after being pulled out of the soil. If the rhizome feels soft or mushy, the soil may be too muddy
Step 2. Fertilize ginger plants every 2 weeks
When the ginger is watered for the first time, mix the slow-release fertilizer into the water. Then, at 2-week intervals, water the plant with liquid fertilizer. Carefully read and follow the instructions on the fertilizer package for the best and safest results.
- If the soil contains a lot of organic matter, you don't need to fertilize the ginger.
- Choose organic fertilizers to minimize exposure to chemicals.
- Consider using fertilizer if the rhizomes are stunted. If the ginger looks small when it is harvested, it is likely that the plant is not getting enough nutrients.
Step 3. Kill the nematodes with a crop rotation or irradiation system
Root-knot nematodes are small worms that can infect and damage ginger plants. To eradicate it, after the ginger is harvested, plant a plant belonging to the Brasica genus, such as broccoli or kale in the same soil. You can also heat the soil around the ginger plant (before harvesting) by covering the base of the clump with a sheet of plastic to trap the sun.
- If the ginger rhizome appears to have many large holes, this is a sign of a nematode attack.
- If you don't improve the soil with a crop rotation system and continue to grow ginger in the same place, chances are that your next ginger crop will be attacked by the same pest. This pest lives in the soil.
Part 2 of 3: Digging Ginger from the Ground
Step 1. Harvest the ginger
In most subtropical climates, ginger should be planted in early spring or summer. This will give the plant plenty of opportunity to absorb heat and develop an extensive root network. After that, the plants will be mature and ready to be dug out of the soil in the mid or late autumn months.
Based on a good growth forecast, the plant will begin to take root after 2 months. Once mature, ginger rhizome can be harvested at any time, but it is best after 8-10 months
Step 2. Wait for the ginger to finish flowering
Most ginger varieties will mature and be ready for harvest after completing their flowering cycle. You will see the flowers die and fall from the plant. After that, the leaves will dry up and fall too.
Ginger flower color varies, depending on the variety
Step 3. Use a hand shovel to dig a circle around the green clump of plants
Use a shovel and hand to dig a circle about 5-10 cm from near the clump. Keep digging until you find the rhizome.
- Ginger rhizomes are easy to spot in the soil because they appear white or light brown compared to darker soil colors.
- Most ginger rhizomes will be at a depth of 5 to 10 cm so you don't have to dig too deep.
Step 4. Pull the ginger plant out of the soil
Once the root tissue is visible, use a shovel to gently lift the entire plant out of the soil. If you accidentally break some of the roots while pulling them, that's okay. Use a shovel to dig the broken part out of the ground.
Hold and pull the clump of green firmly to get the plant out of the soil
Step 5. Dig up the ginger in pieces, instead of the whole rhizome
Select an area 5-10 cm from the clump and dig a small hole 5-10 cm deep. Look for the ginger rhizome as you dig, and if you find one, use a shovel to cut off the tip of the ginger. After that, re-bury the hole with soil and the ginger will continue to grow and develop.
- This is a great way to quickly and cleanly get ginger to cook. It only takes a few minutes and it won't damage the clump of plants.
- If you don't find the rhizome on the first dig, dig a second hole next to it.
Part 3 of 3: Storing and Cooking Ginger
Step 1. Wash the harvested ginger with warm water
Hold the whole ginger plant under a splash of warm water and scrub vigorously with your hands or a clean brush. Ginger is sometimes difficult to clean because of its squiggly shape. So, make sure you clean all the gaps and in between.
- If you're worried that the ginger isn't completely clean, let it dry for a few minutes and repeat the process.
- To be even cleaner, use a vegetable cleaning soap available at the grocery store or convenience store.
Step 2. Cut the leaves from the roots with a knife
Place the whole ginger rhizome on a cutting board and chop the leaves and rhizome cleanly. You can discard the ginger leaves or use it as a garnish for dishes. Set aside the ginger rhizome for cooking preparation or for storage.
Prepare the ginger leaves in the same way as you would prepare the scallions. Use a sharp knife to slice the leaves into small pieces. After that, put a few pinches on top of the dish as a garnish to give it a mild ginger taste
Step 3. Peel the skin of the ginger with a paring knife before cooking
Place the ginger on a cutting board. Hold it firmly with one hand and use the other to hold the knife. Run the blade of the knife just under the rough outer skin and peel it off. The goal is to open the flesh under the skin that is lighter in color.
- Because of the shape of the rhizome, you'll need to make lots of short cuts instead of a few long, straight cuts. Don't worry about how it looks, just move on.
- When you're done, hold the hulled ginger under a splash of water to rinse off any dirt or debris.
Step 4. Freeze the remaining ginger in 2.5 cm long pieces
Place the unpeeled ginger root on a cutting board and cut it into cubes. After that, arrange each piece in a single layer in the baking dish. Freeze for 1-2 hours, do not cover. Remove the ginger and place it in a special freezer bag for storage.
- If stored this way, the ginger cubes will stay fresh for 3-4 months.
- Another benefit of this method is that you can take ginger cubes individually to use in cooking without wasting the rest.
