Temperatures of 20-30 degrees celsius. Single monsoon season lasting four months from June to September. Rainfall amount 700 mm/year. Basaltic soil (black cotton soil)
We bought ginger at the vegetable market (half a kilo for Rs. 100/-) and stored it in a cool dry place till it started to get a few outgrowths. The ginger bits were broken at their natural 'bends' and planted at the start of the summer (March). It can grow in sunlight or in the filtered sunlight under trees or next to walls. Water once every 2 or 3 days.
Plant in the beginning of the summer season. Ginger can be harvested between 8 to 12 months after planting. Market rate of total harvested produce is Rs. 1275/-
Jeevamrutha - 1 part cow dung + 1 part cow urine + 0.2 parts jaggery + 0.2 parts pulse flour and some soil. Cover, keep in shade, mix a thrice a day. Incubate and use. Apply once a week.
Ginger grows in hot places and in the summer with brightly coloured flowers. It requires little water. It is good for the soil microbial community.
Ginger is a tasty spice and a medicinal plant. It is very rich in anti-oxidants and anti-inflammatory substances. It is good for gut health and helps protect against cold-like infections.
The best place to store ginger is in the ground! Between 8-12 months of growth, harvest the little you need for immediate use as required. Let the rest continue growing in the ground. The hard skinned, mature ginger of 10-12 months can be stored in a cool and dry place or in the fridge for a few months. Repeat the same planting process as before with some part of the produce.
Ginger pickle | Allam pachadi
Take a pan and add 50 ml of water and bring to boil + 400 grams of jaggery and heat till it starts bubbling + 150 grams of ground ginger + 400 grams of tamarind pulp + 50 grams of salt and cook till thick. In a different pan, heat 250 grams of oil and remove from heat. To this add a few curry leaves + 100 grams of chilli powder + 1 tablespoon of turmeric powder. Mix and add to the ginger mix. This can be stored in a cool place or in the fridge and stays fresh for atleast 6 months. It tastes best with rice + ghee + thotakoora pappu and oddly, with Chinese fried rice! Mix a little ginger pickle with a little curd to make a chutney that goes really well with idli and dosa.
Ginger lemon rice
We make this with leftover rice or with fresh rice for picnics and train journeys. Take a pan and 1 tablespoon of oil + 1 tablespoon of cummin seeds + a few tablespoons of peanuts + 2 tablespoons of ground ginger + 2 tablespoons of finely chopped green chillies + 1 teaspoon of turmeric powder + salt. Add a cup of cooked rice (like Kovalam or Basmati) mix and fry till hot through. Remove from heat and add lime/lemon juice (as sour as you like). Eat warm or at room temperature.