Zingiberaceae · Zingiber officinale
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Ginger plants may die back in autumn. When the leaves start to yellow and die, harvest the crop or cut plants back just above ground level. If rhizomes become crowded, lift them in spring, break them into smaller pieces and replant.
When to harvest: Harvest when the leaves start to yellow and die.
Ginger has a tendency to grow horizontally and the soil can be hilled around the growing stems to force a more vertical growth habit. Soil should be hilled 3 to 5 times during the growing season. Any exposed rhizomes should be covered with soil.
Rhizomes are ready to harvest when they are large enough to eat, and can be harvested as needed, or all at once at the end of the season. Harvest individual rhizomes by gently digging to unearth them from the soil. Shake off any excess soil and cut the stems 1-2cm above the top of the rhizome. To harvest whole plants, wait until the foliage begins to yellow and die back, then lift the entire plant from the ground. Remove excess soil and trim stems as described above.
After harvest, the ginger should be cured for 3 to 5 days to prevent the development of mildew on the rhizomes.
Ginger can be stored short term at room temperature or in an air-tight container in the fridge. Store ginger unpeeled. For longer term storage, ginger can be peeled and frozen, pickled, candied or dried.
Cut 2.5cm piece of rhizome with at least 2 eyes. Leave it for a few days to heal wounds. Place in spaghnum moss or coconut fibre and cover, transplant when roots and shoots develop.