A fleshy underground root that is popular in Asian food and makes a tasty healthy herbal tea.
Ginger is one of those hot, fragrant spices that stir the imagination and taste buds. It partners well with chilli, garlic, galangal, lime and coriander for spicy savoury meals. It also goes well with mint, lemon herbs and the fruity sages in sweet dishes and herbal teas. Adds depth to the flavours of strong meats, use sparingly with seafood and gives most green veggies a little spice.
Ginger has many medical properties – it gives relief from motion sickness, is good for relaxation, helps the body get over a night of excesses and is a positive add to overall body health. It can be used many ways; finely sliced, grated, crushed or ground to a paste on a ginger rasp.. It can be added at any stage in the cooking depending on the depth and strength of the flavour required. Slice finely, place in a cup with chopped Lemon or Lime verbena leaves and cover with boiling water and let sit for 2-5mins to make a healthy refreshing tea.
Prefers moist but well drained soil in a semi shade position with morning sun. Goes dormant in winter in the cooler climates. Harvest when the leaves start to wither.
Fertilise with Seasol and Powerfeed in spring, summer and autumn.
|Position||PART TO FULL SUN, FROST SENSITIVE|