Thought I lost the tree a couple of years ago. Then last year I decided to prune and reshape to see if I could save it. This spring, I am rewarded with a tree loaded with beautiful pink flowers. After flowering, I will do some more pruning and reshaping. The tree should be in gorgeous shape again.
Harvested more garlic greens to share with friends, about ¾ pounds. Did not take photo as it would look the same as last Monday’s photo.
Not much activity in the garden this past week, it is so dry, my peas suffered because I could not find time to water. Did bump up the Swiss chard, Brussels sprouts, gai lan (Chinese broccoli) and choy sum. Sorry, again no photos.
On March 26 I posted a photo of the ginger rhizome (root) I started indoor on Januaary 17 (scroll down to end of post). It has grown quite a bit since.
Bump the ginger plant up into a larger pot.
Still could not decide whether to grow my ginger in a container or in the ground. Reason is ginger takes 8 – 10 months to mature and cannot tolerate frost. In Dutchess County, our last frost date is around early May and first frost date is around end of September, only about 4 months of frost free growing period. On the other hand, since the purpose of my growing ginger is to harvest young ginger, may be 4 months is OK. Think I will do an experiment and grow a few ginger rhizomes (roots) in conatiners and some in the ground to make comparison. Will bring the containers indoor before the first frost to continue growing as a houseplant. Not sure if they will continue to grow but worth a try.
Went to the healthfood store to buy more ginger and was happy to see 2 different varieties. This is going to make my experiment even more interesting as now I can also compare 2 different varieites to see which variety will produce better young ginger. In the above photo, the ginger rhiozomes (roots) on the left are much smaller than the ones on the right. I selected sections with well developed “eyes” (the light color areas).
Cut the rhizomes into smaller sections, with each section having 2 – 3 “eyes”. Will plant with the “eyes” facing up. The ones for the garden will be in a section that gets morning sun.
About young ginger
Young ginger has a mild ginger flavor and a fine fleshy texture that is tender (not fiberous like matured ginger). The skin is very thin and easy to peel, the base of the grasslike stem and maybe areas of the rhizome have a pinkish color.
Young ginger, when in season, is sliced thinly and used as a vegetable in stir-fry dishes. It is also pickled in vinegar. If you ate sushi at a restaurant, the pink pickled ginger (known as gari) that accompanied the sushi is made with young ginger.
I do not have a photo of young ginger, but Mac of highdesertgarden, posted a lovely photo of young ginger harvested from his garden. Click here for Mac’s photo.
Daffodils for a cheerful ending!
Copyright © by Norma Chang
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