Ginger

Originating from Malaysia and India, ginger is a plant of the Zingiberaceae family that requires heat for its cultivation. The stems of this tropical plant can reach a height of 2 m in its original habitat. Its lanceolate leaves measure 10 to 15 cm.

Ginger is cultivated mainly for its rhizome with its characteristic ramifications. It is particularly appreciated in the kitchen for its spicy and aromatic taste. Ginger can not only be used as a spice with meats, fish, pastries, but also be consumed as a tea. It has many medicinal virtues. Several varieties are available, including aromatic ginger, which is certainly the best known, Japanese ginger and beehive ginger.

With a minimum temperature of 10°C required, the cultivation of ginger is difficult in the vegetable garden in our countries. This is why it is done in a greenhouse or in a pot in the spring, or even in autumn, by dividing the rhizome. It is necessary to offer to the ginger a wet and warm environment so that it can develop correctly. In addition, the soil must be rich, light and especially well drained. If yellowing appears on some of the ginger stems, do not hesitate to remove them. It takes about 9 months for the harvest, and to know the right moment, we must observe a drying of the plant.