The popularity of ginger in recent years seems to have increased exponentially: more and more people know him who consume it in the form of herbal teas, spinach and various other preparations, so much so that many people wonder if it is possible to grow it on its own even in our environments.
So let’s try to come up with some suggestions. how to grow ginger organically, since it is possible to do so, by harvesting rhizomes from kilometer zero, since the ginger usually purchased is almost always imported from distant countries. These days it’s nice to experiment with crops that aren’t taken for granted, from rhubarb to saffron, and ginger may be another idea for doing so. As with all crops, ginger also requires some precautions that we will see below.
Ginger ( Zingiber officinale Roscoe ) it is an officinal species cultivated in tropical countries : The world’s largest producers are China and India. Being able to have it locally, grown not only in Italy, but also in our garden or balcony, would therefore have great ecological value. Some Italian farms are equipping themselves to introduce its cultivation, and so far among European countries that already practice it significantly, for example England where this species is called “ginger”.
Contents [Ocultar]
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plant ginger
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Suitable climate and soil
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plant the rhizome
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ginger growing jobs
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Collection and use of the rhizome
Contents
ginger plantation
Ginger is a plant of tropical origin and although it can be grown in Italy, it needs to be warm and humid and obviously does not lend itself to the winter season. To plant it, we use rhizomes directly, which fortunately can also be found quite easily on the market.
Adapted climate and terrain
Given its tropical and subtropical origins, to include ginger in our growing space we must try to recreate the best conditions, that is, heat and humidity. The plant must live temperatures not lower than 15°C and as you can guess, if exposed to frost, it dies. In its regions of origin it is cultivated up to 1,500 meters above sea level, but in the mountains it could only be kept in greenhouses.
The soil must be carefully plowed before planting and must not present any risk of water stagnation: the plant must have guaranteed drainage and if the soil texture is very clayey, it is important to plant it in raised beds, so that so that excess water can drain.
From a fertilization point of view, ginger wants a good organic matter content of the soil, which is satisfied with a large quantity of mature fertilizer, which will be incorporated into the first 20 cm of soil at the rate of about 3-4 kg/m². The species requires a slightly acidic soil pH (6-6.5) and it is therefore preferable to first carry out a simple analysis of the aqueous extract of the soil that we have and check that it meets this requirement. Alternatively, we can add acidophilic soil to the flower bed, mixing it well with the first layers of soil.
Given the long growth cycle of this species, it is advisable to also add cornunghia or another slow-release natural fertilizer, as well as rock dust. As for the exhibition, it is good to choose a place partial shade plant ginger, as it is not a species that wants direct sun like other crops.
plant the rhizome
To plant ginger, the rhizomes of a plant that is at least 3 years old and has already “the eyes” , that is, indications of well-developed shoots. If you cannot see the eyes, you can stimulate their emission by leaving the rhizomes in water for 12 hours before sowing.
In Italy, sowing takes place in spring , when the ambient temperature is at least 15°C, i.e. during the same periods when beans and green beans are sown. The rhizomes are buried 5cm deep with the buds up and keeping them 20-25cm apart.
The cycle From the factory as we expected, is quite long, arrives in autumn and develops slowly, emitting long bright green leaves, then small white flowers, and finally small capsule-shaped fruits.
Ginger Cultivation Work
During the period from spring to autumn, to ensure the success of cultivation, it is necessary to keep the space free of wild weeds. Between the rows we can hoe taking care, however, not to get too close to the plants so as not to risk damaging the rhizomes which develop underground.
irrigations they must be regular but never excessive, and occasionally it can be irrigated with a diluted nettle macerate, which brings nitrogen and iron. In professional crops, irrigation is stopped about a month before harvest to ensure good product quality and the same procedure can be adopted in private crops.
To prevent disease the best precautions are rotations watch out for pipeline system and irrigation, which should never be done by sprinkling but only under the hair. Since there are not yet many testimonies about the most probable diseases that ginger can suffer in our regions, as a preventive and generic measure, it is possible to treat the soil with a good fungus of the Thricoderma strain, which prevents many harmful fungi, or with products based on Effective Microorganisms, which in all cases have a positive effect on the microbial composition of the soil and therefore on the health of cultivated plants.
Collection and use of rhizomes
After fruiting, the plant begins to lose its leaves and stem. begins to dry yellowing: these symptoms indicate that the rhizome underground is ready to be harvested and this usually occurs in autumn , especially in October. For harvesting we can proceed in the same way as for harvesting potatoes, since the rhizomes must be extracted from the ground, so the appropriate tools are the shovel and the pitchfork.
With early harvests, rhizomes with a more delicate, light and aromatic flavor are obtained, while with later harvests, the ginger rhizome will have a strong and spicy flavor.
use of ginger
In all seasons, the most varied uses of this very beneficial rhizome can be made: it is excellent for the preparation of winter herbal teas with an antifreeze effect, as well as an ingredient of mixed vitamins and invigorating centrifuges to be drunk in summer even with ice.
It can also be added to sauces prepared in the pan and its flavor can be combined with a wide variety of dishes. In short, it is a spice with a very versatile use.