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Blog entry by sharad posted 948 days ago 2788 reads 0 times favorited 14 comments Add to Favorites Watch

I had planted a ginger rhizome in a medium container in the first week of May 2011.In my blog ‘Vegetables on my terrace garden’ posted 216 days back I had posted a picture of the ginger plant and had mentioned that the ginger will be ready for harvest in the winter months. That day had come today when the leaves of the ginger plant had almost withered and turned brown. I was very happy to get about one and a half Kilogram of very healthy ginger in my harvest. This is fairly good for the size of the container I used. After drying in the sun the ginger can be used for culinary purpose as well as for making lemon-ginger juice. Following pictures show the progress of the ginger plant

Ginger Plant

Ginger Flower

Freshly harvested ginger

Ginger after cleaning with a strong jet of water

Sharad

-- Bagwan-- “If someone feels that they had never made a mistake in their life, then it means they have never tried a new thing in their life”.-Albert Einstein



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sharad

1632 posts in 1824 days
hardiness zone 11

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14 comments so far

View MsDebbieP's profile

MsDebbieP

14682 posts in 2607 days
hardiness zone 5b

posted 948 days ago

yah!!!!
a great harvest.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

View Greenthumb's profile

Greenthumb

2287 posts in 2426 days

posted 948 days ago

Awesome

ginger chicken wings…….my fav

-- just one more rock, and the garden is done ; )

View daltxguy's profile

daltxguy

882 posts in 1704 days
hardiness zone 4a

posted 948 days ago

Wow, what a great harvest from a container, Sharad! Be sure to save some ginger root for another plant this year!

-- Disobedience is the true foundation of liberty. The obedient must be slaves. - Thoreau

View jroot's profile

jroot

5056 posts in 2237 days
hardiness zone 5a

posted 948 days ago

Fantastic results for a container plant. You must have all the right conditions for it. Well done.

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

View Radicalfarmergal's profile

Radicalfarmergal

4296 posts in 1869 days
hardiness zone 5b

posted 948 days ago

Now how about making some home made, fermented ginger ale? : )

An excellent harvest from an obviously very happy plant. Very nicely accomplished, Sharad.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View jroot's profile

jroot

5056 posts in 2237 days
hardiness zone 5a

posted 948 days ago

Oooo, do you have a recipe for homemade gingerale?

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

View sharad's profile

sharad

1632 posts in 1824 days
hardiness zone 11

posted 948 days ago

Thank you all for your supporting comments. I will certainly save a few rhizomes for next year and I am going to raise them in a bed for better yields for making ginger ale. Robin pl send us the recipe for the ale.
Debbie and Jroot you were going to try ginger in your garden. What happened? Give a trial this year.

Sharad

-- Bagwan-- “If someone feels that they had never made a mistake in their life, then it means they have never tried a new thing in their life”.-Albert Einstein

View Radicalfarmergal's profile

Radicalfarmergal

4296 posts in 1869 days
hardiness zone 5b

posted 945 days ago

Jroot, I do have a recipe for homemade ginger ale and I can share it with you. It comes from the book Nourishing Traditions by Sally Fallon.

3/4 cup ginger, peeled and finely chopped or grated
1/2 cup fresh lime juice
1/4 to 1/2 cup Rapadura (sweetener you could also use sugar or honey)
2 teaspoons sea salt
1/4 cup whey
2 quarts clean, non-chlorinated water

Place all ingredients in a glass jug. Stir well and cover tightly, Leave at room temperature for 2 to 3 days before transferring to the refrigerator. This will keep for several months if kept well chilled. To serve, strain into a glass. Ginger ale may be mixed with carbonated water and is best sipped warm rather than gulped down cold.

I made some last year and we all really enjoyed it, even the children. I hope you get a chance to make it too.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View jroot's profile

jroot

5056 posts in 2237 days
hardiness zone 5a

posted 945 days ago

Thanks, RFG. Much appreciated.

I wonder what the purpose of the whey is. Does anyone know?

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

View Radicalfarmergal's profile

Radicalfarmergal

4296 posts in 1869 days
hardiness zone 5b

posted 944 days ago

Whey speeds up the fermentation process and prevents unwanted organisms from growing before it ferments, Jroot. The whey provides lactobacilli which acts as an inoculant. You can omit the whey and use an extra amount of salt if you want when you ferment vegetables. Although I am not certain with ginger, I believe you can just increase the salt because salt too will inhibit the growth of unwanted organisms.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View Radicalfarmergal's profile

Radicalfarmergal

4296 posts in 1869 days
hardiness zone 5b

posted 944 days ago

On further reading, Jroot, do not omit or substitute out the whey in this recipe.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View jroot's profile

jroot

5056 posts in 2237 days
hardiness zone 5a

posted 943 days ago

Okay. I’ll try to find some.

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

View Radicalfarmergal's profile

Radicalfarmergal

4296 posts in 1869 days
hardiness zone 5b

posted 942 days ago

Jroot, you can get whey from a living-culture yogurt you buy at the store by straining it through good quality cheesecloth. You need cheesecloth with fine holes. Line a mesh strainer with cheesecloth and place over a bowl. Spoon the yogurt into the strainer and let the whey drip through the cloth into the bowl. They clear whey will be yellow in color. Allow to drain for about eight hours. Nothing is wasted. The whey can be used to make your ginger ale and you can use the yogurt cheese as a spread and you can even add a variety of flavorings, such as garlic, chives or fruit for variety.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View sharad's profile

sharad

1632 posts in 1824 days
hardiness zone 11

posted 942 days ago

Whey is an excellent source of protein and also offers high amounts of vitamins, minerals, and lactose. It is the base of many protein drinks for athletes or others wishing to build or repair muscle tissues.

Sharad

-- Bagwan-- “If someone feels that they had never made a mistake in their life, then it means they have never tried a new thing in their life”.-Albert Einstein

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