Planted 5 each of Ginger and Turmeric rhizomes in November 2014. Harvested today 8th June 2015. Received a Maranta plant from Janet and harvested it too. All three plants were grown in wicking pots under 50 percent shadecloth. The Ginger and Turmeric shared a 200L bin with a seedling Davidson Plum (courtesy of Rob Collings). The Maranta lived in a separate pot with a self-seeded stinging nettle companion.
The yield was 1.8kgs of Ginger and 1kg of Turmeric with 300 grams of Maranta. Although not huge roots, both Ginger and Turmeric are quite fragrant. When cutting up the leaves and stems for composting I wondered if other traditions had used the leaves for food-wrapping, especially the Ginger has a heady smell which would complement foods when used as a wrapping.
We tried the Maranta today, air-fried with ordinary Potatoes, own Sweet Potato and Pumpkin. It took a little more cooking but cutting smaller would fix that. Taste was subtle, slightly sweet and akin to Queensland Arrowroot in flavour and texture. Except that ... the Maranta had strings right through it. Is this common? If not, how is it grown to eliminate the strings? Or prepared so the strings are not noticed. Or do you need to only use the fat tubers?
Wondering about keeping the rhizomes for next season's planting. Usually I just keep a few pieces of Ginger and Turmeric with developing 'eyes'. This time I have set aside some stem bases which look as though they still have plenty of life in them. I will plant them soon and see how it goes. I will keep some un-frozen rhizomes so I have some planting material for next spring if the re-plants don't thrive.
The Ginger flower buds didn't open. Here's two pix, the immature flower bud is outlined in green:
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