HERB - ginger/galingale-growing

[SCOTT A WAGGONER]

The kind of ginger I buy 
 is the root that I slice off pieces and peel mainly for Oriental
cooking, although
i have used it for flavoring in other types of cooking.  I suppose that
ginger would eventually sprout and could be planted, however, mine was in
the refrigerator and just dried up. What would be the best conditions for
getting the root to sprout?
Sandy aka RAVEN

On Wed, 29 Apr 1998 10:00:55 -0600 ND Wederstrandt
<nweders at mail.utexas.edu> writes:
> Fresh ginger is the root in its fleshy round state.  It's really a 
>rhizome
>and not a root.  Store ginger was used to distinquish between 
>ornamental
>(nursery bought) ginger and culinary ginger.  Ginger also comes in 
>dried
>form and that's the kind that is powdered or crytalized (candied)  I 
>have
>seen ginger in dried root form that you grate yourself.  You also run 
>into
>what is call green ginger which is the very young very new ginger 
>before it
>develops it's woody and fibrous core.  This make very good candied 
>ginger.
>
>Clare
>
>
>
>
>
>
>
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