Ginger, Culinary

About Ginger, Culinary

Best known for the spice produced from the grated, chopped, or powdered root of the plant. Harvest when the narrow leaves and the stalk wither, but before frost. Prefers heat, humidity, filtered sunlight, and rich, moist soil (not water-logged). Tender perennial that can be over-wintered indoors. See our blog post on growing ginger in the north.