Raw / fresh
Grate or slice young rhizomes into dressings, teas, marinades, sambals, and fresh pastes.
Roots
Ginger growing guide
Tropical rhizome essential in Asian, Indian and Caribbean cuisines. Grows well in pots in cooler climates. Harvest after the leaves die back in autumn.
14-28 daysGermination
270-300 daysHarvest
20 cmSpacing
5 cmSow depth
PartSun
TenderFrost
3 cm/weekWater
5.5-6.5pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Subtropical | Sep - Dec | Sep - Dec | Jan - Dec |
| Mediterranean | Sep - Nov | Sep - Nov | Dec - Apr |
| Temperate | Sep - Oct | Oct - Nov | Jan - Apr |
| Cool | Oct | Nov - Dec | Feb - Apr |
| Arid | Sep - Nov | Sep - Nov | Dec - Mar |
Cooking and eating ideas
A quick garden-to-table guide for using Ginger after harvest.
Cooked
Use in curries, stir-fries, soups, broths, rice dishes, baked goods, and slow braises.
Store / preserve
Freeze knobs, dry powder, pickle slices, candy ginger, or make pastes.
Try: Fresh tea, Curry paste, Pickled slices, Stir-fry aromatics.
Good companions
Basil, Lemongrass, Chilli Pepper
Avoid near
No avoid list yet.
Growing note
Plant rhizomes with buds facing up. Harvest 'baby ginger' at 4 months or mature at 8-10 months.
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