Ginger Root Experiment

 We live in central Washington. Winters can be brutal to all sorts of crops, from fruit trees to flowers to bulbs and tropical sorts of plants.

But I have discovered success growing ginger! Yes. The root plant from which wonderful flavor and fragrance are imparted to delectable dishes.

Over the last several years, I have been inclined to experiment and see what happens. Usually my idea begins with something that starts to root in the kitchen or a find that needs some sort of immediate attention.

Growing celery from the leftover butt of the plant? Failure.
New garlic from sprouted cloves? Still waiting for results.
Potatoes in a bag? Too hot outside for bags.

Mid-summer or so, I had an overly dehydrated piece of ginger root hanging around with the garlic in the kitchen basket.

Ok. Let's bury it in the garden to see what happens.

Lovely green leaves and shoots grew to about a foot and a half tall. The dried up piece of ginger root seemed to be thriving in the heat of summer. I was desperate to dig up a bit and see how things were going underground, but resolved to wait until we had a good freeze to kill off the top.

Today, after several good freezes and pretty dry conditions, I dug out a portion of that old husk of a hunk of ginger.

Et voila! The citrusy scent greeted my nose as the shovel and my hands scraped away soil. New, fresh ginger root.

People in colder climates, there is hope. Take that old lump and bury it. What can it hurt? A raised bed is a wonderful option.

I left most of the plant in the ground. This is also a continuation of my experiment. I dug out plenty for us to use right now, but left the rest for future consumption. Maybe. If the ground does not freeze solid and destroy the roots.

And then, perhaps, we shall see what comes up next spring.

The experiment that keeps continues on . . .