Ginger Root Garden

Ginger Root Grove in a Pot 

Ginger root can be planted in a pot and grown at home. When choosing a root at the market, look for a fresh one with buds.  It will grow into a lovely houseplant, with fragrant, ginger-lemon scented leaves, which can also be used for tea and for cooking. And eventually, (in about a year) it will produce other bulbous roots that you can use in cooking.  This gardening project teaches patience!  It may be a good idea to plant some faster growing seeds, such as radishes, so that children can experience the magic of growing a plant from seed right away.

Here's What You Need:

A pot or container at least 12 inches diameter and 12 inches deep.

Potting soil to fill

A large fresh nob of ginger root

Here's What You Do:

     Soak the ginger in a bowl of warm water overnight.  Let your child handle it first and explain that it is a rhizome, a mass of roots that grow underground horizontally and sends out roots and shoots from its nodes--the little buds on the mass.

     When you are ready to plant, fill your pot with potting soil and let your child break the ginger root into two or three pieces and space it on top of the soil.  Press each piece of root about halfway into the soil, but do not cover with soil.

  Water your new planting thoroughly and place it in a sunny spot.  Keep the planting moist, and practice patience!  It will be several weeks before green shoots appear above the soil.  

Roots are growing underground, though. If you have a root-view type planter, you can see them spreading.

Keep a garden journal and write the date that you planted your ginger, the date when you first spot a green shoot, and the date that you finally harvest a bulb for cooking.

In the meantime, you can explore powdered ginger, candied ginger, ginger tea, and ginger in stir-fry!  

Fresh ginger tea is calming, soothes stomach aches and 
can even help with morning sickness

Use fresh grated or thinly sliced, peeled ginger root.  Several slices or a couple of tablespoons of grated ginger per cup.  Boil in water for 10 minutes, cover and let steep for 5 or 10 more minutes.  Strain and sweeten with a bit of honey  and a twist of lemon or lime if desired.

Gingersnaps

3/4 cup shortening
1 cup sugar
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
     Cream shortening and sugar; add molasses and egg; beat well.
     Sift dry ingredients; add to creamed mixture; mix well
     Form dough into small balls; roll in granulated sugar to coat; place 2"
     apart on cookie sheet.
     Bake in 375 degree oven, just until set, 10-12 minutes.
     Let cool on cookie sheet one minute; remove to cooling rack

Click on the link below for recipe

 Pineapple Ginger Stir Fry