Has anyone grown ginger in the UK?

**mothhawk** · 25-10-2019, 03:18 PM

I grow it in a pot on the windowsill. The root generally doubles in size and I halve it, replant half, and use the other half. Given more growing room/bigger pot, I'm sure it would produce a lot more, but it grows tall, (to the top of the window) so I don't encourage it too much.

It dies down for the winter - whether that is normal or just because of where I'm growing it I don't know - so I leave it dormant over winter, (this is when I divide it too) just watering it enough so the root doesn't dry out, and start watering properly again in Spring. It likes a lot of water, and I found to break the winter dormancy I have to keep the compost quite wet until it starts to shoot.

**veggiechicken** · 25-10-2019, 03:57 PM

Here's MH's earlier thread with photo.

https://www.growfruitandveg.co.uk/gr...ger_97818.html

**muck lover** · 26-10-2019, 11:16 PM

I’ve just grown it as an attractive tall pot plant from bits of ginger from the supermarket. It’s every bit as good as some leafy pot plants that are really expensive. Although it does die down for the winter. It’s fun.

**MyWifesBrassicas** · 26-10-2019, 11:29 PM

I grew it a few years ago in a heated greenhouse.
I planted it in a bucket, it grew so large, the bucket buckled and cracked, the ginger root grew so big, it burst open the bucket. I had to cut it open to get the root out, saying that, it was really tasty

**Babru** · 27-10-2019, 08:17 AM

I would imagine fresh harvested ginger tastes much better than roots that have been hanging around in the supermarket for days or weeks.

**veggiechicken** · 27-10-2019, 08:28 AM

I bought a 500g net of ginger a couple of weeks ago in Asdo (�1.50). I chose it for the knobbly bits that were emerging on some pieces, with a view to growing some.
Its actually very tender, not the dried out shrivelled stuff you usually find!

**bramble** · 28-10-2019, 06:08 PM

Yes, I have grown ginger as well.
In a container in the conservatory.
Like others have said, water well in summer.

**ameno** · 28-10-2019, 11:11 PM

I've been growing some in pots on my patio this year. Need to harvest it soon.
Fresh ginger is quite different to mature ginger. It is more tender and less stringy, but at the same time the flavour is quite a lot less pungent ("stem ginger" is actually made from fresh ginger root. The actual stems aren't edible).
Fresh ginger is also used to make the red pickled ginger used in Japanese cooking. The red coloration is actually natural, not food colouring, and is caused by something in the ginger skin reacting with the vinegar.

**greenishfing** · 29-10-2019, 10:43 AM

Last week, when I made chilli jam I ended up with extra fresh ginger root and knew if I didn't do something with it it I would end up finding it mouldy at the bottom of the veg drawer in the fridge in a few weeks so had a go at stem ginger with a recipe from the net.
Tales From The Kitchen Shed - Sarah James.
I made half the recipe.

I haven't tried it yet.

**mothhawk** · 30-10-2019, 09:13 AM

Originally posted by greenishfing View Post

Last week, when I made chilli jam I ended up with extra fresh ginger root and knew if I didn't do something with it it I would end up finding it mouldy at the bottom of the veg drawer in the fridge in a few weeks so had a go at stem ginger with a recipe from the net.
Tales From The Kitchen Shed - Sarah James.

Your link took me to a page of random recipes, Greenishfing, one of which was Belgian buns - with lemon curd. I love Belgian buns! I love lemon curd!

I shall definitely have to make some like this.

The recipe is printing out as I type

Searched around and found the stem ginger recipe here https://www.talesfromthekitchenshed....e-stem-ginger/

**greenishfing** · 30-10-2019, 10:37 AM

Originally posted by mothhawk View Post

Your link took me to a page of random recipes, Greenishfing, one of which was Belgian buns - with lemon curd. I love Belgian buns! I love lemon curd!

I shall definitely have to make some like this.

The recipe is printing out as I type

Searched around and found the stem ginger recipe here https://www.talesfromthekitchenshed....e-stem-ginger/

Yes forget the link I did.....I thought I was being so clever as well....obviously my tech/phone skills are lacking.

Lemon curd. My husbands favourite. He loves this recipe:

It isn't hard. Wash out 3 smallish jam jars.Put the jars in a lowish oven to sterilise) (Put a pan of water to boil. Get out a bowl that will sit on top of the pan of boiling water without touching the water. Break 4 eggs into the bowl. Stir in 300g sugar, 225g butter cut into chunks and the finely grated zest and juice of 4 lemons. Put the bowl over the pan of boiling water and whisk gently until the mixture thickens and will coat the back of a spoon (it will thicken more as it cools). About half an hour. Remove from the heat. Take jars out of the oven. Let cool slightly. Spoon curd into jars. Seal by stretching cling film over top. When cold gently put lids on and store in the fridge. Keeps for about 3 or 4 weeks.

The stem ginger. I'll try again. https://www.talesfromthekitchenshed....e-stem-ginger/

I am useless! Just realised you've posted the same link.
Note to santa: extra memory and brain cells in my sack please.

**Vegi potager** · 30-10-2019, 09:11 PM

I left a couple of pieces of ginger lying around in the glass house on the staging all summer. Forgot about it because everything was taken over by the tomatoes and cukes I could barely get in. Anyway, by end of September I discovered them, both with a couple of shoots on. So, straight into a wide mouth pot and now on a sunnyish windowsill for the winter before they get chucked into the glass house again for the summer. Planned harvest date November 2021. Making your own stem ginger in syrup is so easy and when you get to use the really young fibre free ginger it is fantastic. I highly recommend everyone to give it a go.

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Has anyone grown ginger in the UK?

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