Ginger is back in the house. I had it under a floating cover on the brick patio for the past week or so.
It's sending up flowerstalks again.
...late in responding but... I didn’t know they were that hardy either. Good to know.rainbowgardener wrote:So somewhere after the last post, my ginger plants died back and I spaced out and forgot about them. One of them, as you would expect, died and is rotten. The other one over-wintered and is now growing and leafing out!
It was a colder than usual winter, with a number of nights in the 20's. I didn't know it could do that.
applestar wrote:I started clearing the weeds around the myoga (Japanese ginger) patch and discovered they have already started to bloom from the sunniest side of the patch. You only eat the flower buds (preferably not yet blooming) of Japanese ginger, although the delicate flowers are great garnish that can be enjoyed if you grow them. The fragrant and antiseptic leaves can be parboiled and used to wrap and cook foods or to serve them. I just found a recipe for making myoga leaf wrapped, steamed sweet rice flour dumplings filled with white bean jam filling.
...it’s interesting that the true ginger (left) is also blooming at this time...
^^^applestar wrote:I have tried keeping/saving harvested roots before, but either they dry out or they get green mold on them whether in the pantry or in the refrigerator. Imafan has mentioned she keeps them in sand outside where they are in regular rain/humid Hawaii winter environment.
For me, it’s easier to just leave them potted and harvest as needed. I have found that if I don’t bring them in before the night temperatures fall below mid-50’s, sooner or later they go dormant — leaves yellow then dry up, then they pull/fall off from the roots. I harvest some of the green leaves to use as herbs (culinary/tea) but allow most of them to remain, assuming the nutrients/energy is reabsorbed. The dry leaf smell terrific and I use them to extract fragrance for personal products like shampoo and soap.
They don’t need light while dormant and can be allowed to be barely damp/nearly dry, left in the back corner of the room — upstairs or downstairs. I have been told the roots are hardy to zone 9 and can take frost and some light freeze, but I don’t dare put them in the unheated garage where it can stay in low 20’s in the depth of winter when it’s in single digits and negative single digits outside.
applestar wrote:I haven’t been bringing them in until the last minute lately. It looks like 2013 was the last year I brought the ginger in early enough Subject: Good thing I'm growing Ginger in a container this year
Later posts indicate I wait until well into October. I’m not as concerned since I have learned the green leaves turn yellow and die off no matter what I do.
I have a cavalier attitude about bringing in bugs into the house. The soil bugs mostly stay in their individual pots/microcosm and don’t bother anybody. Sowbugs/Rolliepollies, millipedes, occasional centipedes and spiders (welcome predators) are common as are slugs (eliminated as discovered) and earthworms (intentional). So I don’t repot the dormant ginger until I’m getting ready for spring, and sometimes not even then.
I let the well-draining potting mix dry on the surface, but water before completely dried out, keeping it on the dry side after leaves start to yellow and even drier after they have come off of the roots (They are like tulips after leaves start to dry, if you know what I mean). I harvest from the stem on/younger fingers for tender roots to be minced in, and from the older fingers for fibrous ones for juicing.