How to Grow (అల్లం,अदरक,இஞ்சி)Ginger?

It is a herbaceous perennial which grows annual stems about a meter tall bearing and narrow green leaves and yellow flowers. Ginger is indigenous to south China.

Introduction

Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent.
The ginger plants grown in India show the largest amount of genetic variation. The larger the number of genetic variations, the longer the plant has grown in that region.
Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans. India is now the largest producer of ginger.

HOW TO PLANT

In order to plant the ginger you have to get a root on ginger

Ginger root = Rhizome

Planting Ginger Root

If the ground is moist and warm plan it they will root very easily.
or
You need a good and enrich soil , Add Fertilizer if need
To get a root of ginger get a fresh rhizomes
Look for the best with well developed "eyes" or growth buds.
The root will come from the spotted Circle's shown in the figure .

When and Where to grow

It can be planted at the end of the spring
we can plant at any time , if we maintain a good temparature to grow.

It cannot withstand in Direct sunlight,frost,water logged soil.
It grows in Sunlight but we may get less output.
It need a partial shade(Filterd sunlight), moist soil and the weather should be warm.
It likes warmth but not hot weather

Harvesting ginger

To get the big harvest , follow the instructions correctly.
After Growth starts , small pieces of ginger can be taken after 3-4 months.
If you leave the Ginger for one year you will get a large Harvest

Health benefits

Ginger helps to reduce the Pains in the Muscle's
It Reduces the Heart Strokes.
Restore's the Respiration who are Suffering with Respiratory Problems.
It is a Good Medicine for Ulcers.
Fights against the Cancer.
It enhances the Immune system.

MORE

Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tisane, to which honey is often added; sliced orange or lemon fruit may be added. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740.

Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a spice in Indian recipes and is a common ingredient of Chinese,Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies,crackers and cakes, ginger ale, and ginger beer.

Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

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