HYDROPONIC GINGER & TUMERIC PRODUCTION
G
inger and turmeric are members of
the Zingiberaceae family of tropical
and subtropical plants. They are wellsuited to protected cultivation in a
warm, humid environment with plentiful
nutrients and moisture-retentive
substrate beds.
Fresh rhizomes of ginger and turmeric
have long been recognized for their
culinary properties. They provide a
slightly different, more aromatic flavor
profile than their dried counterparts,
owing to the presence of volatile
compounds that are released when the
rhizomes are cut or grated.
Aside from their use in edible dishes,
ginger and turmeric both have several
medicinal uses, with fresh ginger used
to alleviate nausea, while turmeric has
long been used for its digestive, antioxidant, and anti-inflammatory effects.
Turmeric contains many powerful
compounds, including different curcuminoids and volatile oils like zingiberone, turmerone, and atlantone. Ginger
contains gingerol, a natural bioactive
compound known to have anti-inflammatory and antioxidant properties, as
well as be useful as a digestive aid and
as an antibacterial agent.
Along with these medicinal and
culinary properties, a well-developed
ginger or turmeric plant provides a
lush, tropical feel to any indoor garden,
with their large, lime-green, attractive
leaves. Turmeric plants also have the
advantage of producing beautiful exotic
blooms if conditions are conducive to
rapid growth and development.
Growing ginger and turmeric
hydroponically ensures the rhizomes
can be harvested at any stage. Fresh,
young ginger rhizome has a crisp and
juicy texture that lacks the fibers of
older rhizomes. Its flavor is subtle and
ideal for slicing thinly to eat raw or
to make into pickled ginger for use
in Japanese cuisine. Fresh turmeric
has a mild, earthy flavor, and a fingerstaining, intense yellow color that is
often used as a natural dye. Young
harvested turmeric rhizome can be
used immediately, grated into curries
and other dishes, or blended with
fruit and vegetable juices to create a
supercharged smoothie. The harvested
rhizomes may also be air dried and will
keep for many months before being
replanted for the next crop or consumed.
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Maximum Yield USA | January 2017
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PROPAGATION
Ginger and turmeric are surprisingly easy to propagate from rhizomes
purchased from the supermarket,
specialist Asian grocery market, or
online. Both are sold as fresh rhizomes,
although they may have been in storage
for several weeks to months before sale.
In this dormant state, the buds present
on the sides of the rhizomes remain
relatively flat and difficult to see. Once
conditions become sufficiently warm,
these buds start to swell.
“
GROWING GINGER
AND TURMERIC
HYDROPONICALLY
ENSURES THE RHIZOMES
CAN BE HARVESTED
AT ANY STAGE.”