I was FINALLY able to get some ginger to grow in a pot this year, and it's really doing well. Does anyone know if it will survive in a protected spot during the winter? We just don't have the room for yet another large pot to come into the house.

http://www.gardeningknowhow.co...

This article says that ginger can stay in the ground in zone 7 or warmer. It's warmer where you live than where I am although we are both in zone 7. My neighbor told me that our neighborhood is the coldest point of Montgomery County . Anyway, you may want to find the warmest spot for your ginger if you leave it outside. Good luck.

My vote would be to bring in. Sorry

I have to admit, my zone 7a plants often don't survive the winter...

Even though they're in pots, I think I'll try leaving them outside in a protected area. We have a new hardy hibiscus that will nee protection as well since it is also in a pot. If the ginger doesn't survive, there's always plenty more at the Asian markets .

One of the new plant catalogs that I got last week was actually selling ginger for $11.95 ! I looked at that and instantly thought... "GEEZE! For $12, I can get 10 pounds at any of the ethnic markets in town."

And if I want to grow it myself, I just need to leave the rhizome in the plastic bag for a few weeks and it starts to sprout.

I wonder how many suckers, er, I mean, gullible, no, that's not right, buyers they'll get?

Have an ornamental ginger in a container, have had it growing for 2 years (z4b), take it in during the winter; store it in the basement with minimal watering.

crawgarden, That's all we did. We brought our large pots in and left them go dormant. I always intended to use some in cooking, but never got to it.

@Eric4home I never cook meat or seafood without using ginger.

I've often used ginger when soaking or cooking beans. I also add it to my baked beans. I have been told, and tend to agree it reduces the production of gas.

Didn't know about the gas. I do add a piece to my pot roast, beef stew and pulled pork.

You can make tea with ginger. It's a very good winter drink. I make a tincture with ginger. It's an anti-inflammatory and helps with arthritis.

I often add ginger and turmeric to my tea when I'm unwell. Turmeric is suppose to be one of those wonder spices. I'm not sure how much it helps but it sure can't hurt.
https://draxe.com/turmeric-ben...

I make a tincture with turmeric as well. Another anti-inflammatory. I love using herbs!

Between the turmeric, ginger, honey, and oregano oil, I think I'm getting over my bronchitis. Herbals may not always be the cure, but they can be a comfort.

I like using them before I need them. I think they work best as a preventative. Bought some dried dandelion root today. Going to see how that works to strengthen the immune system. It'll take a few weeks to work the tincture.

How to plant great roses program at Behnke this coming Sunday!

The Potomac Rose Society program called Growing Great Roses: March 19, 2017. 2:00 pm. Behnke Nurseries, 11300 Baltimore Ave, Beltsville, Maryland 20705. Free and open to the public. There will be another seminar in June about disease resistant roses, also sponsored by the Potomac Rose Society.

I made this yesterday and oh it is so good. You can drink it in Summer with ice or in Winter hot. If it is too strong, just add water. And my kitchen smells so good too.


Pletok Beer (specialty from Jakarta, Indonesia)
(source: Indosiar)

2 litre water (1/2 gallon)
350 gr sugar (I use raw sugar)
250 gr ginger, roasted, peeled, sliced, bruised,
30 gr secang wood (not available here, it is only to give pink color)
3 kaffir lime leaves
1 or 2 lemongrass, bruised
10 cloves
10 cm cinnamon stick
1 whole nutmeg, bruised
3 pandan leaves, tear into big pieces and tied together into a knot
3 whole cardamoms (green ones)
How-to:
The original recipe tells you to boil all the ingredients together, but I like to simmer them all without sugar on very low heat for quite some time (about 1 hour) to make sure all the spices give everything best they have to the unsweetened water.
Let them cool, then add sugar or honey just before serving, so I can control the sweetness to my own preference.
You can do the original way or just do like I did. Or invent your own way, although I don’t see much more else you can do about it.

Jumping back to the use of Ginger---
I seldom use Ginger for cooking--BUT--the one thing I always add it to is when
I make my amazing (by everyone's opinion) Cranberry Sauce.
I also add whole Cloves, tied in a sachet, a whole navel Orange processed into mush-- very thinly peeled Lemon zest--lots of diced apples, lots of sugar
and a slew of fresh Cranberries.
Simmer everything until hot and not too chunky--and pout it onto jars ans seal.
My Cranberry sauce will last for years in the fridge without any sterilizing if jars.

I imagine some of you have had it at a swap dinner.... Gita