How to Grow Ginger

 

I love ginger, and I've wanted to grow my own for years. So much of it in the stores is grown in countries which I don't trust, and if I could grow my own organically it would be great. One year I potted up some healthy USA-grown organic ginger roots from the supermarket and set the pot outdoors in our hot humid summer weather; I barely ended up with more than I had planted. Then I learned about a plant related to the variety of ginger we commonly eat, called "galangal"  (pronounced guh-lang-guh). Used in Thai cooking and in curry seasoning blends, some argue that it tastes different from common ginger, while others use it interchangeably with ginger. Reading that it was successfully grown by home gardeners, I felt it was worth a try. A source I found online seemed to be sold out as soon as they listed some for sale in late winter. But last year I got lucky and here is how it worked for me....

I found an Etsy shop called Magical Mystery Herbs selling fresh live galangal root, grown near me in Athens, Georgia. I ordered 12 ounces last January (I see they are selling it again now; likely it's a seasonal offering). They sell 4 oz. for $9.95. Plump big rhizomes arrived quickly. I set the galangal chunks in water until I had a chance to pot them. Then I cut them into smaller pieces, each with a growth bud or two, buried them in soil, and set the small pots by a sunny indoor window in my dining area. Be forewarned - it takes a lo-o-o-o-ng time before any little green sprouts begin to emerge from the soil (3 months for me). Be patient and keep them watered and warm. Mother Nature understands the proper timing.

Once the plants started to develop green leaves I carefully transplanted them into very large pots, allowing plenty of room for new rhizomes to grow. I tried planting some directly into the soil of my cold frame too. We were past our last average frost date, so I put the pots outdoors. I also decided to bury one large pot in the vegetable garden, with the rim at the soil line. This way, there was less likelihood for the soil to dry out during hot weather.

During our hot, humid, rainy summer, each pot grew more and more stems and long green leaves, about 12-18" tall. The plant buried in the garden showed the best growth… I had to keep pulling away the Seminole pumpkin and sweet potato vines from nearby garden rows!

Before our first fall frost (our average date is Oct. 15), I decided to uproot each galangal pot and see how the roots had multiplied. I was delighted with my harvest! The plant submerged in the garden had grown the best, and the photos of my harvest are from that pot. The roots I planted directly in the garden soil didn't fair as well, but still grew big rhizomes from the small pieces I had started with. And the flavor is so much like common ginger that I don't notice any difference.

I had too much ginger to use all at once, so I kept some growing in their big pots and brought them into my south-facing basement window to continue to grow. I also shared some of the small sprouts with friends to grow their own. I'll separate my potted plants to start the cycle of summer growth again this year, burying each big pot in my garden soil for the best results. I hope to have more and more each year.

The galangal I didn't use fresh immediately was washed clean and frozen in zipper bags. The frozen chunks have all the flavor of fresh, and can be cut or grated easily. Fresh ginger tea is wonderful in winter and even makes a refreshing cold summer drink. The galangal has been delicious in my favorite gingerbread, gingerbread biscotti (where I substituted 1 T fresh grated ginger in place of 1 t of dried gingerroot powder), in sweet breakfast breads, and in stir-fries. I added a small amount of grated fresh gingerroot to my homemade holiday cranberry-orange sauce and one of my guests said it was the best cranberry sauce he had ever eaten. It would be possible to dehydrate thin slices of galangal root too, using the slices chopped finely or making some into dried gingerroot powder in a coffee grinder.

If you too love ginger, don't settle for store-bought any more. Grow your own!

A Kid in a Candy Shop

I stood in the center of the windowless little shop, turning in a circle to absorb the sight of floor-to-ceiling shelves, packed with glass jars. The air was filled with sweet fragrance, such a mingling of flavors that none stood out distinctively. I was amazed at the variety of offerings, every jar with something different, labeled with its name, ingredients, and origin. But, unlike the proverbial "kid," I was not in a candy shop. My experience was in a fabulous tea shop, in the town of Basel on the German border, with my Swiss friend Claudia. The teas in the shop were from all corners of the world - opening my eyes to the vast number of varieties, blends and flavors.

I am a tea fanatic, and I drink hot and chilled tea several times a day, year round. Here in the south, "sweet tea" is sort of the default drink - black tea with sugar, iced. But my choices of tea rarely includes black tea, and I find little need for sweeteners when the brew has no bitterness. I always have a half-gallon jar of herbal tea in the fridge, which I brew from a mixture of 6 tea bags - usually 5 fruity herbal teas along with one red tea bag (more info on red tea below). We drink it iced, enjoying the natural sweetness, and sometimes mix it with unflavored seltzer for a sort of homemade soda.

Here's a sampling of the many flavors and brands of tea bags which I enjoy year-round, hot and iced

The health advantages of GREEN TEA have been touted for several years, although I think we get more benefit from drinking it than from having it as a shampoo ingredient! I recently learned that green tea is the source of an amino acid, L-theanine, used to treat anxiety and stress. Green, black, oolong, and white teas all come from leaves of the same shrub, Camellia sinensis, but processing is different to attain different levels of oxidation. Each contains some level of natural caffeine, but less than coffee when compared cup by cup. HERBAL TEA does not use black or green tea as an ingredient, but relies on blends of other non-tea plant materials, and is naturally caffeine-free. Herbal teas are made not only from leaves (like mint), but also from flowers (like hibiscus), fruit (like cherries), herbs (like lavender), spices (like cinnamon), natural flavorings (like vanilla beans), or roasted roots (like chicory). RED TEA or ROOIBOS was introduced to me by my Swiss friend Claudia many years before I ever saw it sold in the US; it is now more common, but many don't know what it is. Rooibos is an Afrikaans word for "red bush", the common name of a plant from South Africa. It is a totally different plant than that used to harvest black and green tea. Its needle-like leaves have been used for  generations in South Africa for teas, but only in recent years in other parts of the world. Red bush processing produces a reddish-brown color. Nutritionally, rooibos is caffeine-free, high in antioxidants, and is reported to be healthful against allergies, asthma and skin problems.

Fresh and dried plant materials which can be brewed for tea.

Many blends traditionally made with black tea, such as Earl Grey tea (with the added oil from the rind of bergamot oranges giving it a distinctive taste) and Chai tea are now blended with green tea, or with caffeine-free plant materials. Blends such as these were developed long ago in India, China, and Southeast Asian countries, combining the native tea leaves with native herbs and spices; Chai blends include cinnamon, cardamon, cloves, ginger, nutmeg, and even black peppercorns. My standard morning beverage is either Earl Grey Green (Bigelow brand) or Green Chai (Stash brand). Traditionally, Chai tea is served with milk and honey, so some blends include sweeteners.  Beware of Chai teas sold in fancy cafes and in aseptic boxes - they are commonly very highly sweetened. My lunch is accompanied by Good Earth brand Green Tea, a mild tasting blend of green tea, lemongrass, rose petals and peppermint. At night, I enjoy Yogi brand Chai Rooibos, with the benefits of red tea and naturally sweetened with stevia leaves. One of my favorite herbal tea bags is Tazo brand Wild Sweet Orange, which is a blend of lemongrass, blackberry leaves, rose hips, spearmint leaves, orange peel, hibiscus flowers, rose petals, ginger root, licorice root and other flavorings.

I can't write about teas without mentioning MEDICINAL TEAS. Studies  show that populations with higher black, green and oolong tea consumption have a reduced risk of gastrointestinal, pancreatic, bladder, prostate, ovarian, uterine and breast cancer. Green tea is particularly rich in a polyphenol which laboratory studies show to inhibit cancer cell formation, proliferation, invasiveness, and metastasis - and it causes cancer cell death. Many are familiar with herbal chamomile tea, made from a white daisy-like aster plant, which is commonly used to help with sleep. Ginger root tea is wonderful for digestive discomforts, including motion sickness, as well as being my favorite remedy for sore throats (mixed with honey and lemon juice for their medicinal benefits too). When I did a post about air-dehydrating, many asked me why I dehydrated corn silk. Corn silk tea is an excellent medicinal remedy for kidney-related problems. It is brewed from fresh or dried corn silk, and has a very mild flavor. Yerba Mate is a traditional herbal beverage from South America, considered to have anti-cancer effects, boost the immune system, induce mental clarity, and support weight loss. There are teas for no matter what ails you, and loads of info online and in books. Learn more about healing teas from a respected herbal tea company Traditional Medicinals.

My prized antique silver tea strainer with saucer comes from England and is perfect for loose teas, like the chai blend shown.

Back in that wondrous German tea shop, they sold some tea bags, but most of the jars held blends of loose tea ingredients, sold by weight. Loose teas are often brewed by spooning them into a filtering container, such as a tea ball, and steeping them in hot water. Traditional "high tea" in Britain usually includes china pots of brewed loose tea, poured into the tea cups through a lovely silver strainer placed on top of the cup which looks and acts like a tiny colander to capture the steeped plant materials. For those who live near me, there is a nice tea vendor on Kingston Pike in Knoxville which I visited a few years ago. They are also a lunch and tea-time restaurant and art gallery (wow, so many of my favorite things!): Tea At The Gallery.

Like other prepared foods, teas vary in quality and price. Cultivation, growing location, harvesting, processing, and packaging are just some varying factors. Organic, natural ingredients are my preference, even though the cost is usually higher. For medicinal herbal teas, pharmacopoeial grade ingredients are important for effectiveness. Beware of artificial flavorings… I still don't comprehend an ingredient on a holiday tea offering from Celestial Seasonings brand, listed as "natural sugar cookie flavor!" I am a fan of their teas, but this left me feeling very curious and suspicious.

Various types of strainers for filtering brewed loose teas

It's not difficult to brew tasty teas from homegrown plant materials, which I do with mints, lemon balm, passion vine leaves, fennel, and lemon grass. As my knowledge of plants increases, I look forward to growing, wild-harvesting, and brewing my own plant materials for herbal and medicinal teas, including licorice root, dandelion, clover, anise hyssop, tulsi, dandelion, and others. I'll be reporting on my progress. If you have a favorite tea, let me know. In the meantime, brew yourself a satisfying mug of hot tea.

Quick & Easy Pickled Vegetables

Pickled edible pea pods are delicious!

Refrigerator pickles are basically just vegetables marinated in vinegar with herbs and spices. They are quick and easy to make. Since there is no cooking involved, the vegetables are crunchy and yummy. You don't need to do any canning or seal the lids; you just mix the ingredients, fill and cap the jar, and start eating a few days later. Unlike store-bought pickles, these have no food coloring, no preservatives, and no refined sugar.

Here is a very simple recipe for making one jar at a time, which I like to with my freshly picked garden harvest:

• 1 clean pint jar with a lid (a recycled peanut butter jar works fine)
• Approximately 2c fresh raw vegetables, such as small or sliced cucumbers, snap beans, pea pods, pearl onions, baby or cut carrots, small or sliced zucchini or yellow squash, radishes
• 1-1/2 t salt
• 1-1/2 t pickling spices*
• 1/2 c white vinegar
• water

Measure salt and spices into the jar. Fill the jar with your prepared vegetables, tightly packed, to 1/2" from the top. Pour vinegar into the jar. Fill the rest of the jar to 1/4 inch from the top with water. Cover tightly, shake to distribute the spices, and refrigerate. After 24 hours the vegetables will begin to season; bright green veggies will begin to turn more olive colored. It takes about 2 days to fully develop the flavor. Since these are not preserved, they should be eaten within 2 weeks.

* Pickling spices can be purchased premixed. One I've used includes mustard seed, peppercorns, dill seed, cardamon, cassia, ginger, coriander, allspice, chili pepper seeds, cloves, and bay leaf. If you make your own it's cheaper, and you can customize the ingredients. Here's a simple mixture I have used:

Pickling Spice Mix

• 1/2 t celery seed
• 1 T dill seed (easy to grow and harvest from your own herb garden!)
• 1 T mustard seed
• 1 t hot pepper flakes (I save my home-grown jalapeno seeds when I dehydrate them)

VARIATIONS: Experiment! Use all one vegetable or a mixture of several. Add sliced or whole cloves of fresh garlic or a whole jalapeno to each jar. Substitute apple cider vinegar, lemon juice, or lime juice for all or some of the white vinegar. Add honey or a cinnamon stick for sweetness. Use fresh dill in place of dill seed. If you follow a low-sodium diet, use low-sodium salt or eliminate the salt all together. You can even pickle hard-boiled eggs instead of veggies. Customize to your own likes and these pickles will surely disappear before two weeks pass.