7 plants to grow and spice up your home cooking
The pungent rhizome of ginger (Zingiber officinale) is an important spice in Japanese and Chinese cuisine. It has elegant, lance-shaped leaves and grows to about 1.2m high.
GROW: It likes a warm, frost-free climate and a semi-shaded position in rich and moist but well-drained soil.
Plant fresh store-bought rhizomes. Cut the rhizome so each piece has at least two eyes, let the ends dry, then plant. Feed in spring and summer with Yates Dynamic Lifter and water regularly.
HARVEST: Use about 9-10 months after planting. Dig up the whole clump or dig carefully around the clump and remove rhizomes when needed. Replant some rhizomes to ensure
a continuous supply.
USE: Add fresh to Asian soups, seafood and meat curries.