Ginger
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 Introduction
Ginger (Zingiber officinale)
Family - Zingiberaceae
Since ancient times, Ginger, the underground stem, or rhizome, of the plant
Zingiber officinale has been used as a medicine as well as a flavoring in Asian,
Indian, and Arabic herbal traditions. Ginger in commerce, is the underground
stem. The plant has slender reed-like stems with dark glossy green leaves
arising from tuberous rhizomes. Plants will reach about 20 inches (45 cm) tall
and the lanceolate leaves reach 7 inches (17.5 cm) long. Ginger plant has a long
history of cultivation known to originate in Southeast Asia and then have spread
to India, West Africa, and the Caribbean. Still India and china is the major
producers and exporters. Most of the world trade in ginger is as a dried spice,
however fresh rhizomes are also traded.
 Agronomic Requirements
Ginger grows well in sandy soils, with adequate organic matter for moisture
retention. Partial shade with warm temperature is preferable and can be
intercropped with trees like coconut, etc. It grows well up to an elevation of
1,500 meters from the sea level.
Field Planting
Ginger is propagated by its stem rhizome cut into small pieces with six to
ten eye-buds on each piece which generates new shoots after sowing. It can also
be sown in flatbeds and on ridges, and the seed of which should not be planted
deep.
Harvesting
It takes about 10 months to remain in the field and starts showing withering
signs from the 8th month which indicates that the crop is ready for digging.
Harvested ginger root is usually sun-dried for longer preservation.
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