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If you don’t follow me on Instagram, then you
may not be aware that the Great Ginger Harvest took place last weekend. I
probably could have let it go a little longer -- ginger is to be harvested when
the leaves turn yellow -- but cold weather was moving in, and I still wanted to
be able to work the soil.
I had plenty of roots, and, as you can see, they grow laterally, each section
sending up its own shoot. Had I started it earlier, the tubers would have been
much bigger. Considering that I only planted one little sprout, I was plenty
pleased with the outcome.
I didn’t get a lot of them, but what I did get was incredibly juicy and
flavorful. If you have ever worked with ginger, then you know it can be woody,
stringy, and difficult to cut; this was not. It chopped up beautifully, juices
ran, and the fragrance was positively intoxicating – a difficult to describe combination
of citrus and spice that was nearly addictive.
This is on my list to grow next year, and if you like using fresh ginger in
dishes as much as I do, give it a try. The plant is not unattractive, and takes
well to growing in a large container.
