I sprouted some from the super market last summer and put it in the ground around fall. I was afraid it wouldn't get established enough before winter, but the stems that were partially buried from the mulch are still green. I'm not sure exactly how hardy they are, but we actually had snow here and they seem find. They haven't sent up new shoots yet (along with several other of my gingers) and I'm hoping it's still alive. I just rooted them in regular potting soil and they seem to grow really well when it's hot and humid. I have mine growing in partial shade, but they may need more sun than that.

I have a shady yard so gingers work well for me since they don't require full sun to grow a crop. Galangal and Ginger root tend to grow the same except that the Galangal gets much bigger. I prefer to grow it in a large pot so that it won't take over the flower bed. It is very hardy and will survive a mild winter (I'm in Raleigh NC, zone 7b). Ginger root is easy to start, just keep it moist and warm and once you see green sprouts plant it by laying it on top of moist soil either in the garden or in a pot. The roots do grow quite a bit throughout the summer so make it sure it is a wide pot otherwise you'll stunt its growth. I seem to get more root development from growing in the ground. It is not winter hardy at all and is very difficult to keep alive except in a moist and bright room inside. I often just have to buy more roots in the spring rather than even try. To start either of these two I simple wash them off and wrap in damp paper towels and set them on a window sill where they will be warm, preferably over 70 degrees. They should sprout in few weeks. I usually have to wash off some mold or rot before they really get going but they seem to recover just fine. If the roots start to rot I leave them unwrapped and keep them a little dryer. The secret is warmth, they will just lay there dormant if the room is cool. They like it very warm and damp when they are growing. I also grow Cardamom. It never blooms but the leaves are great for a tropical spicy scent with just about any type of food. It is winter hardy in this area so I grow some in the ground and some in pots just in case we have an extreme winter. It will take over a pot very fast. It never seems to go dormant. Even in the winter if I dig down through the deep layer of leaf mulch the Cardamom leaves are still green and alive. The cold does affect the health of the plant but it is such a fast grower that it recovers quickly once summer gets here. Turmeric is a tricky one to get sprouted. Easy to grow once you get sprouts and such a delight to have in the kitchen whenever you need it but I can never control how or when the roots will sprout. They seem to have the ability to lay dormant for years. They seem to need a certain degree of warmth and moisture in order to signal the root to sprout. Sometimes they sprout within weeks and other times (under the same conditions) they sprout in months. One thing I do with them is I leave the roots cleaned of all dirt and completely dry in a clay pot sitting in an out of the way place. I mean a small clay flowerpot with maybe 8-10 root clusters piled up together, just a jumble, no rhyme or reason. Someplace I can keep an eye on them to make sure they aren't rotting but where they won't get sun burned or rained on. I soak them if they start to shrivel but they rarely do (I have them outside where it is moist). Like I said, they can take many months to sprout but when they do they seem to build a lot of root with only a few leaves so I get a healthy supply of new roots each fall. I buy most of my gingers at the Asian grocery store. They are very cheap so I am not saving money growing them at home but my garden doesn't have much light so I need all the shade crops I can get. Most years I can grow a lot of roots but I tend to give them away as Christmas presents rather then save them for next years garden.

You can buy the edible roots at the grocery store and start your own to get Zingiber officinale. Look for fresh roots. You may have to go to an Asian markert for the Galangal roots. It is also called Thai ginger and has a hotter taste. The tumeric is a cucurma longa.The roots are more yellow. You should be able to find those if you have an East Indian market or world market.

>>>>>>>>>>>>Posted by nygardener z6 New York (My Page) on Fri, Dec 21, 07 at 22:16 There is a (reputedly) edible cold-hardy ginger, Asarum canadense, which is sold as a ground cover for a shady, woodland spot. Oh yeah any one else know this plant? was pretty excited to see it posted here. I can truley verify its Cold Super Hardiness For it grows all over around here in the wild and its darn near zone 2 here. Not really what you would think of as a ginger though. Taste is much differnt-closer to galangal. And the root"lets" are tiny little things. mayber the size of a one inch piece of pencil. But It is a gorgeous little ground coverwith heart shaper leaves and My personal favorite wildflowere, seriously, ok one of them. a truely unique looking flower, split in thirds,that hides completely unknown under a miniature jungle canopy an inch off the ground to be pollinated by beattles I believe or something the like. Maybe its not cold enough for the rest of you though? thats a first. I magine having to dig them up in the fall, pot, and store in your chest freezer! rediculous.