Although the ginger is a tropical plant, it can also be grown in our latitudes. We explain step by step how to cultivate your own ginger in a pot.
Before the ginger ends up in our supermarket, he usually has a long journey behind him. Most ginger is grown in China or Peru. The only European country with significant production quantities is Italy, but these tubers are mainly grown for the domestic market. In order to avoid unnecessary transport routes, it is worthwhile to grow your own ginger on the windowsill – in addition, you can even enjoy it particularly fresh. By the way: The ginger cultivation described below also works with the related one Turmeric plantwho needs very similar growing conditions.
What you need to grow ginger yourself: an organic quality ginger rhizome with nutrient-rich potting soil, an approximately 30 centimeter high planter with water drainage holes, a sharp, clean knife, a glass with warm water. Cling film
How to grow ginger in a pot?
The best time to grow ginger yourself is in spring. Use a tuber of organic quality with vegetation knots (“eyes”). You can find them in most supermarkets and organic shops. Vegetation nodes are the roundish thickenings that sometimes look whitish or green from the bark. Depending on the position of the tuber in the substrate, new ones are floating at these points root, Leaves or tubers from the ginger piece. By the way, ginger tubers are so-called rhizomes. Although they look like storage roots, from a botanical point of view it is the stem axis or the stem of the plant. Therefore, the “green part” of the plant consists exclusively of long-stemmed leaves that sprout directly from the rhizome. Regardless of whether it was bought or left over while cooking – it is important that the ginger rhizome is as fresh and firm as possible so that it can still sprout.
1. Cut ginger
The ginger rhizome is cut into several, five centimeters long pieces with a sharp, clean knife. Each piece of ginger must have at least one vegetation node. These pieces are placed in a glass of warm water overnight.
2. Plant ginger in a saucepan
The next day you can plant the ginger pieces. Use a flat flowerpot about 30 centimeters wide for this. Ginger is a flat root and its rhizomes spread horizontally. The wider the pot, the bigger it falls – provided the growing conditions are good Ginger harvest out. First cover the drain hole on the bottom of the vessel with a pottery shard and fill the pot three-quarters with nutrient-rich potting soil. Press one to three pieces of ginger flat into the substrate and cover them with soil so high that the top of the rhizomes can still be seen slightly. Then pour the substrate well.
3. Let ginger sprout again
Now place the pot in a bright and warm place where the rhizome is not exposed to the blazing sun. A window sill under which there is a heater is perfect. To speed up the germination process, you can put the pot in a Mini greenhouse or simply cover it with cling film to create a warm, humid climate. When the first green shoots appear, the film can be removed. However, be patient with your home-grown ginger – it may take a few weeks for the rhizome to start floating. This depends above all on the ambient temperature. As a tropical plant, ginger naturally likes it warm: The fastest way to grow it is at temperatures above 25 degrees Celsius.
4. Harvest home grown ginger
Over the months, ginger plants with several shoots develop in the pot, which visually bamboo remember and can be over a meter high. To do this, they only need as much heat as possible, a bright, sunny place and, after the budding, some liquid vegetable fertilizer in the irrigation water every two weeks. After seven to nine months, the leaves begin to turn yellow. From this point on, the plant should be watered only a little, then not at all. If the leaves are largely discolored, the tuber has achieved its typical, intense taste and can be harvested. To do this, dig out the resulting rhizome and either harvest it completely or cut off only a part for use. If there are still vegetation nodes on the remaining piece, you can pull new ginger plants out of them. Tip: Use for Propagation Your home grown ginger prefers the end pieces of the rhizomes – they grow best.
That’s why ginger is so healthy
Whether as a spice in the kitchen or brewed as tea: ginger is not only a popular cooking ingredient because of its piquant spiciness, but also extremely healthy. The nice thing about it: you can either eat it fresh or process it, you can But also dry ginger perfectly. And did you know that one Can even freeze ginger? It’s always worth having a small supply of ginger at home. Because the tuber is full of essential oils and minerals such as magnesium, iron and calcium. Ginger also contains a lot of vitamin C. It is also said to have a blood-thinning effect – it is said to act like a natural blood pressure lowering agent for people with cardiovascular problems. However, pregnant women should not consume too much ginger, as it can cause premature labor. If Ginger tea itself and drinking it in too high a concentration or even eating the tubers raw can also have negative health effects. The sensitive substances can irritate the gastric mucosa in sensitive people and thus trigger stomach pain and diarrhea.