Common
Zingiberaceae
Ginger
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Ginger (Zingiber officinale) has been cultivated in Asia for over 5,000 years. It was one of the first spices exported from Asia to Europe via the Silk Road. It remains one of the most important medicinal and culinary plants worldwide.
Ginger is a stretch in the PNW. It requires container growing and careful temperature management. Start indoors in February-March, move outside June-September, harvest November-December. The yield will be smaller than tropical ginger but the flavor of truly fresh ginger — juicy, tender, less fibrous than store-bought — is revelatory. A heated greenhouse or sunroom dramatically improves success.
Start from store-bought or seed company ginger rhizomes in early spring. Select plump pieces with visible "eyes" (growth buds). Soak overnight in warm water. Cut into 2-3" pieces, each with at least one eye. Let cut surfaces dry for a day. Plant in a container at least 12" wide and deep (not directly in the garden — ginger needs warm soil year-round). Plant 2-3" deep with the eye pointing up. Keep in a warm spot (70-80°F) — ginger will not grow in cool soil. It takes 3-4 weeks to sprout. Move outdoors in summer to partial shade. Fertilize monthly with balanced organic feed. Bring indoors before frost. Harvest after 8-10 months when leaves yellow — dig up the whole rhizome. Replant a piece for next year.