© 2024 Connecticut Public

FCC Public Inspection Files:
WEDH · WEDN · WEDW · WEDY · WNPR
WPKT · WRLI-FM · WEDW-FM · Public Files Contact
ATSC 3.0 FAQ
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Connecticut Garden Journal
Connecticut Garden Journal is a weekly program hosted by horticulturalist Charlie Nardozzi. Each week, Charlie focuses on a topic relevant to both new and experienced gardeners, including pruning lilac bushes, growing blight-free tomatoes, groundcovers, sunflowers, bulbs, pests, and more.

Connecticut Garden Journal: Growing Ginger

Frank Farm (Flickr)
Ginger root

I'm always looking to push the envelope of what we can grow in your climate. I think I got fig growing down, so my latest adventure is fresh ginger. I love the flavor, and I love cooking with ginger root. Ginger also has many medical qualities such as aiding digestion, improving circulation, and helping combat arthritis.

This tropical Asian root loves heat and a long growing season, so you'd think it wouldn't grow well here. But with a little help, you can grow ginger in Connecticut! It's best to start with ginger transplants order through the mail or found locally. You can also purchase ginger roots to grow but they can take up to two months to sprout, so they'll need more time to mature than transplants.

Wait until the weather has consistently warmed to above 60 degrees and plant in containers filled with a mix of potting soil and compost. Ginger loves fertile soil. Place the container in a sunny, protected spot or even under a tall floating row cover to keep it warm during cool nights. Keep the plants well-watered and fertilized every few weeks.

One of my surprises was that ginger leaves have a subtle ginger flavor, too! I harvest a few leaves off the two-foot-tall plants as they grow, for cooking and making tea.

By September or October, you should have some ginger roots to harvest. Harvest before a frost. The roots won't have enough time to form the usual textured, brown skin, but will have a tender white and pink flesh that is delicious. I like to freeze some for winter use.

Next week on the Connecticut Garden Journal, I'll be talking about cucamelon. Until then, I'll be seeing you in the garden.

Charlie Nardozzi is a regional Emmy® Award winning garden writer, speaker, radio, and television personality. He has worked for more than 30 years bringing expert information to home gardeners.

Stand up for civility

This news story is funded in large part by Connecticut Public’s Members — listeners, viewers, and readers like you who value fact-based journalism and trustworthy information.

We hope their support inspires you to donate so that we can continue telling stories that inform, educate, and inspire you and your neighbors. As a community-supported public media service, Connecticut Public has relied on donor support for more than 50 years.

Your donation today will allow us to continue this work on your behalf. Give today at any amount and join the 50,000 members who are building a better—and more civil—Connecticut to live, work, and play.

Related Content