Propagation Ginger is vegetatively propagated from small sections of the rhizome, called sets. Sets are produced by cutting a small 3–6 cm from a living rhizome. Each piece should possess at least one living bud which will produce shoots....
Propagation Ginger is vegetatively propagated from small sections of the rhizome, called sets. Sets are produced by cutting a small 3–6 cm from a living rhizome. Each piece should possess at least one living bud which will produce shoots. The ginger sets can be per-sprouted in pots or nursery seed beds by covering with a layer of soil or they can be planted directly at the final planting location. The bed should be prepared for planting by digging to soil to a fine tilth and removing any weeds that are present. The addition of lime to the soil adjusts the pH while helping to provide the calcium required by the plants during their growth. Lime should be added to the soil in appropriate amounts in the Fall prior to planting. The sets should then be planted in early Spring at a depth of 5–12 cm, leaving 15–35 cm between plants and 25–30 cm between rows. For optimal growth, the soil temperature at planting should not fall below 25°C (77°F).
General care and maintenance Ginger has a tendency to grow horizontally and the soil can be hilled around the growing stems to force a more vertical growth habit. Soil should be hilled 3 to 5 times during the growing season. Any exposed rhizomes should be covered with soil and weeds should be removed from the bed. Ginger will benefit from the addition of a complete fertilizer as well as phosphorous, calcium and organic matter prior to planting. During the growing season, additional fertilizer can be applied as a side dressing. The side dressing should be made 25 to 30 cm (10-12 in) from the row of plants due to ginger being easily damaged by fertilizer applications. Side dressings should be made every 2 to 3 weeks during the growing season to ensure the ginger is supplied with adequate nutrients.
Harvesting Ginger is usually harvested after the leaves senescence, dry out and the stem falls over. Ginger roots are harvested by digging. Commercially produced ginger is harvested with the use of cutter bar which is pulled by a tractor. After harvest, the ginger should be cured for 3 to 5 days to prevent the development of mildew on the rhizomes.
