Growing Ginger: How to Plant Ginger Rhizomes in a Pot and Harvest It

Ginger

Overview

Ginger is a tropical plant, and you don’t grow it from seed. UF/IFAS Gardening Solutions says, “Zingiber officinale is not grown from seed.” You plant the knobby “root,” which UC Master Gardeners of Santa Clara County calls “a rhizome, technically not a root but an underground stem.” Outside the tropics, extension sources treat it as an annual or a pot plant that comes indoors before the cold.

Here’s the short version:

1. Choose a rhizome from the grocery store or a seed-ginger seller.
2. Cut it into pieces with buds, and let the cuts dry.
3. Sprout them indoors in late winter, somewhere warm.
4. Plant them shallow in a wide pot.
5. Give it part shade, moist soil, and food.
6. Bring it in before the cold. Our advice: by the time nights fall to 50°F, the earliest of the sources’ cues.
7. Dig baby ginger at 4 to 8 months (sources differ), or mature ginger in the fall.
8. Dry it and steep it in a vinegar or an oxymel.
9. Read the safety notes before you use it as more than a spice.

New to growing herbs? Start Your First Medicinal Herb Garden covers light, pots, and soil.

Is ginger a perennial? Ginger hardiness zones

Ginger is a perennial, but a tropical one. “Ginger is a perennial plant that’s been grown for centuries all over the world,” says UF/IFAS. NC State Extension says, “While it thrives in zones 9-12, you can grow this tropical plant in a container or as an annual in cooler climates.”

How much cold it takes, in each source’s words:

• Illinois Extension: “It will not survive outdoors in temperatures below 30 °F, which makes it an annual plant in Illinois.”
• University of Maryland Extension: “ginger dies below 50°F.”

It also needs a long season: “about eight to ten months to produce fully developed rhizomes,” says UF/IFAS, and Illinois and Maryland agree. So Illinois says to start ginger indoors in February or March, “To increase the length of growing time by a few months and allow adequate time for the rhizome to mature.” That starts with the right rhizome.

Can you grow ginger from store-bought ginger?

Yes, though not every source recommends it. UC says “fresh, plump ginger rhizomes from the grocery store can also be planted,” and UF/IFAS agrees for “smaller plantings.”

The worry is a sprout inhibitor, and sources don’t agree on how sure that is:

• Illinois: “Ginger roots found in the grocery store receive an inhibitor treatment to avoid sprouting and are not certified disease free.”
• Grow Pittsburgh, an urban-farming nonprofit: “Rhizomes from the store are sprayed with a growth inhibitor, so are not the best for growing at home.”
• Maryland hedges: “some ginger can be treated with a growth inhibitor at the grocery store.”

The alternative is seed ginger: certified disease-free pieces from garden centers, nurseries, or online seed companies, as Illinois suggests.

What to look for: UVM Extension suggests “a fresh, firm and fleshy ginger root, preferably organic, with noticeable eyes or buds like those of a potato.”

Soaking: Maryland and UVM both soak the rhizome overnight. UVM gives the reason: “to rehydrate it before planting.” None of the sources we checked says soaking washes off a sprout inhibitor.

How to plant ginger: cutting the pieces

Cut the rhizome into pieces that each have buds, then let the cuts dry. Sources differ on the size:

• UF/IFAS: “1 to 1.5-inch pieces of rhizome.”
• UC: “pieces that are 1 to 3 inches long, making sure each piece has multiple healthy-appearing “buds”.”
• Grow Pittsburgh: “at least 3 growth points (or eyes) on each piece, at least 2 inches long.”

A small knob doesn’t need cutting. UVM plants a whole grocery rhizome.

Drying the cuts helps prevent rot. UF/IFAS says to let the pieces dry indoors “for a few days,” and UC and NC State say a day or two. Grow Pittsburgh waits until “the cuts scab over (about 5 days),” with the pieces in front of a fan. Then they’re ready to sprout.

How to sprout ginger indoors

You can sprout the pieces in a tray first, as Grow Pittsburgh and Maryland do, or plant them straight into their pot, as UVM does. Either way, start in late winter and keep them warm.

When to start: Illinois says February or March. Maryland says “around 6-8 weeks before the last frost.”

How warm: Maryland puts the pieces “in a warm (70-80°F.) area” and says a warming mat “helps speed up the propagation process.” Grow Pittsburgh says, “A heat mat would be a great option at home (at least 70 degrees).”

In a tray: Grow Pittsburgh uses “lightly moistened coconut coir and potting soil” and covers the pieces lightly. East Branch Ginger, a seed-ginger supplier, recommends “a cocopeat or other soilless mix,” as MOFGA reports. Grow Pittsburgh says, “Do not overwater at this stage,” and adds light and water only “when the green sprouts appear.”

Be patient. UVM says “you should expect green shoots to appear in about a month.” Grow Pittsburgh hardens off its sprouts for transplanting once the leaves are about 2 inches high.

Growing ginger in pots

Choose a wide pot. Sources give minimums of 12 to 15 inches across (Illinois, UVM), or at least 12 inches deep (Maryland, Hoss Tools):

• Illinois: a container at least 15 inches in diameter.
• UVM: “a pot at least 12 inches in diameter with a drainage hole.”
• Maryland: at least 12 inches deep. It adds, “Ginger rhizomes grow horizontally, so the width of the pot is more important than the depth.” Its author has used 5–10-gallon grow bags.
• Hoss Tools, a seed and supply seller: at least 12 inches deep, with wider pots “(like a 5-gallon Grow Bag).”

7-gallon fabric grow bagsad fall in the 5–10-gallon range Maryland’s author uses. The listing gives 13.6 inches across: over UVM’s 12, under Illinois’s 15.

Mix and headroom: UC asks for soil that’s “Well-drained, well-amended, loose.” Illinois says to “allow space at the top of the container to add more soil as the rhizome pushes up.”

Planting depth: keep it shallow. UF/IFAS says “about an inch below the soil line,” and UC says “about 1 inch deep,” with “a bud pointing upwards.” For containers, Illinois says “the top of the rhizomes should barely be covered with soil to avoid rot.” UVM sets its whole rhizome “with its eyes pointing up” under “one or two inches of potting mix.”

Ginger plant care: light, water, and feeding

Light: most sources say part shade. UF/IFAS says ginger “produces well if it gets a couple hours of sunlight a day,” and more makes the leaves “turn brown at the tips.” NC State gives “2-6 hours” of direct sun; Illinois says “part-shade to full sun.” Our advice: morning sun, afternoon shade.

Water: UC says, “Keep soil moist but not wet. Water sparingly until new growth begins, to avoid rot.” Illinois says ginger “will not tolerate overly wet, waterlogged soils or completely drying out.”

Feeding: sources agree it needs food, but not on how much.

• Maryland: “fertilize with a balanced fertilizer (contains roughly equal percentages of nitrogen, Phosphorus, and potassium) monthly.”
• Illinois: “Yellowing foliage is a sign that supplemental fertilization is needed.”
• Grow Pittsburgh, in the ground: “Ginger is a heavy feeder.” It feeds and hills “Every 2 to 4 weeks,” switching to a higher-potassium feed starting in August.
• East Branch Ginger, as MOFGA reports, recommends “a granular organic 3-4-3 fertilizer at a rate of 6 ounces per plant at each hilling.” That’s for plants in the ground or a hoophouse. None of the sources we checked gives an amount for a pot.

Hilling: in a pot, add mix as the rhizome pushes up (Illinois). In the ground, East Branch hills “with 4 inches of soil when the rhizomes swell and the ginger’s pink shoulders can be seen breaking the soil surface.”

Problems: NC State warns, “Cold and/or wet locations can cause root rot.”

Growing ginger in the ground

Plant out only after the soil and nights warm up, and dig or pot up before the cold. The cues differ:

• UC: “once night temperatures are reliably over 50°F.” In the fall, when nights “drop below 50°F,” UC says it “needs to be harvested or potted up and moved to a protected location.”
• Grow Pittsburgh: “Do not plant outdoors until soil temperatures are at least 55 degrees F and the air temperature is in the 70’s. Usually late May, early June.”
• Maryland: after frost, “slowly acclimate the ginger to outdoor conditions.”

In Florida, UF/IFAS spaces pieces “about 15 inches apart” and says to thin rather than dig everything, because the rhizomes “should produce sprouts again” in spring. Where hard freezes happen, it suggests mulch or containers.

Bringing ginger indoors for winter

Bring the pot inside before it gets cold, and expect it to rest.

When: NC State says, “If potted, bring the plant inside before the temperatures drop below 50 degrees F. to avoid root rot in wet, cold soil.” Illinois says to “move the container indoors before freezing temperatures.”

Dormancy: Illinois says that once inside, “the plant will go dormant for the winter, losing all the foliage until temperatures warm in spring.”

Watering while dormant is where they split. UC says, “Do not water if dormant, until growth resumes in the spring.” Maryland says to “keep the soil moist and maintain temperatures around 70 degrees.” Our advice: keep it warm and barely damp, never wet, and move it back out after the last frost.

When and how to harvest ginger

You can dig baby ginger after a few months, or wait for mature ginger in the fall.

Baby ginger:

• Illinois: “after four months of growth.”
• UC: “approximately 5 to 8 months after planting.”
• UF/IFAS: “just before flower spikes emerge” (Florida).

UC calls it “mild, more tender, and less fibrous than mature ginger”; Illinois says it has “the same taste” but is “not as fibrous.”

Mature ginger:

• UF/IFAS: “in the fall or when the tops have died back.”
• UC: “approximately 9 to 12 months after planting.”
• Illinois, writing for northern growers: wait until the leaves “turn brown and dry out around November,” on plants brought indoors.
• Maryland: “typically in late October in Allegany Co.”

How to dig: for a pot, Maryland says to “turn it over to remove the whole plant and spray off excess soil.”

Saving some to replant: UC says to leave “some in the soil if you want them to grow back the next year.” In a cold area, that means overwintering the pot indoors (see winter).

Storing, drying, and using ginger

Fresh: keep it unpeeled in the fridge. Sources give different times:

• UC: “use within 2 to 3 weeks.”
• Grow Pittsburgh: “Stores in fridge for only 2 weeks.”
• Maryland: “a month or more.”

For longer, Maryland says it “can be frozen whole, sliced, or minced.”

Dried and powdered: Grow Pittsburgh says to “Dehydrate & grind for ginger powder,” but none of our ginger sources gives a drying temperature or time. Our drying guide’s roots method names ginger. Then store it airtight, in Ball wide-mouth mason jarsad or any jar that seals.

In the kitchen: Illinois lists “baked goods, teas, and soups.” For tea, see hot infusions and our herbal tea garden guide.

In a jar: ginger goes into fire cider, a spicy vinegar. See the version in our vinegar infusions guide, or sweeten it with honey as a fire cider oxymel. Want to grow more of the jar? See how to grow thyme.

Traditional uses

The European Medicines Agency (EMA) lists five traditional uses for licensed medicines made from the dried rhizome. That’s about herbal medicines in the European Union, not a claim about homegrown ginger. EMA’s summary says food and food supplements “are excluded from this summary.”

EMA’s monograph lists each as a “Traditional herbal medicinal product” for:

• “symptomatic relief of motion sickness”
• “symptomatic treatment of mild, spasmodic gastrointestinal complaints including bloating and flatulence”
• “temporary loss of appetite”
• “relief of minor articular pain”
• “relief of symptoms of common cold”

All five are taken by mouth. EMA’s summary says the medicines contain “the powdered or the tincture of the dried rhizoma” and are “usually available in solid or liquid forms to be taken by mouth.” It explains, “Traditional medicinal use means that the use in the specified indication is exclusively based upon long-standing medicinal use and not based on results from clinical studies.”

Parts used and preparations

You use the rhizome, fresh or dried. NC State says “Rhizomes, ginger root and young sprouts are all edible.” For drying, vinegars, oxymels, and tea, see storing, drying, and using ginger.

Safety notes

These notes are about eating or taking ginger, not growing it. The biggest cautions across these sources concern blood thinners and bleeding, surgery, pregnancy and breastfeeding, blood-sugar medicines, and gallstones. Each source’s own words follow.

NCCIH: the National Center for Complementary and Integrative Health says:

• “Ginger can have side effects such as abdominal discomfort, heartburn, diarrhea, and mouth and throat irritation when taken orally.”
• “If you take any type of medicine, talk with your health care provider before using ginger or any other herbal products; some herbs and medicines interact in harmful ways.”
• “The use of ginger dietary supplements during pregnancy may be safe. As with all herbal supplements, if you’re considering using ginger while pregnant, consult your health care provider. Little is known about whether it’s safe to use ginger while breastfeeding.”

NCCIH’s ginger page does not mention bleeding or blood thinners (page checked November 9, 2026). MSK’s cautions on both follow.

Memorial Sloan Kettering (MSK), on ginger supplements: MSK says, “Due to its blood-thinning effects, ginger supplements should be stopped 2 weeks before surgery, and should not be used immediately after surgery to control nausea or vomiting.” Its “Do Not Take if” list:

• “You are taking warfarin or other blood thinners: Ginger supplements may increase the risk of bleeding.”
• “You are taking NSAIDs, nonsteroidal anti-inflammatory drugs: Ginger supplements may increase risk of bleeding when used with these drugs.”
• “You are taking insulin or medication to lower blood glucose: Ginger supplements may cause larger reductions in glucose levels. Clinical relevance is not known.”
• “You are taking tacrolimus: Ginger supplements increase the blood levels of this drug and may increase side effects. Clinical relevance is not known.”
• “You have a bleeding disorder: Ginger supplements may increase bleeding time.”
• “You have gallstones: Ginger supplements may increase the flow of bile.”
• “You are having surgery: Ginger supplements may increase risk of bleeding.”
• “You are pregnant or lactating: The effect of ginger supplements on human gestational development are unknown.”

MSK’s patient warnings add, “Ginger supplements should be avoided during pregnancy or lactation.” In its note on ginger for nausea and vomiting, MSK also says, “It is also not suggested for use during pregnancy because of risks to the developing embryo.”

MSK, statements not limited to supplements: its side-effects list does not say whether it means supplements or food: “Heartburn” and “Skin irritation, swelling, and redness.” On food, it says, “Eating fresh ginger in high doses can have blood-thinning effects by preventing platelets from sticking together.” In its section for health professionals, after cautions about supplements around surgery and in pregnancy, MSK says, “Dietary ginger seems to be without these effects (28) (29) (30), although some studies suggest that high concentrations of fresh ginger have antiplatelet effects (31).” Its case reports include two people on blood thinners who bled after taking ginger, one fatally after “a boiled mixture of ginger and cinnamon.” These are single cases, not studies. Our advice: if you take a blood thinner, ask your doctor or pharmacist before eating a lot of fresh ginger or drinking ginger preparations.

EMA, on licensed EU ginger medicines:

• Pregnancy and breastfeeding: EMA’s monograph says, “As a precautionary measure it is preferable to avoid the use during pregnancy. Safety during lactation has not been established. In the absence of sufficient data, the use during lactation is not recommended.” Its summary says plainly not to use these medicines “if you are pregnant or if you breast feed your child.”
• Allergy: the summary says not to use them “if you are allergic to Ginger.”
• Children: the summary says not to use them for children and teens under 18 for any of the five uses except motion sickness relief, and not for children under 6 for that one, “because of lack of adequate data.”
• Medicines: the monograph lists interactions as “None known.” That covers licensed medicines. It doesn’t cancel MSK’s cautions about supplements.
• Side effects: the summary says, “You may get skin allergic reaction or nausea.” It adds, “You may get stomach problems.” The monograph lists “Hypersensitivity” and says, “If other adverse reactions not mentioned above occur, a doctor or a pharmacist should be consulted.”
• When to see a doctor: the summary says to consult a doctor or pharmacist if symptoms last longer than 1 week for a cold, 2 weeks for stomach complaints or loss of appetite, and 4 weeks for minor joint pain. The monograph says, “If the symptoms worsen during the use of the medicinal product, a doctor or a qualified health care practitioner should be consulted.” It adds, “Articular pain accompanied by swelling of joints, redness or fever should be examined by a doctor.”

Talk to your doctor or pharmacist before using ginger as more than food if you’re pregnant, breastfeeding, taking medicine, or facing surgery. MSK says, “Tell your healthcare providers about any dietary supplements you’re taking, such as herbs, vitamins, minerals, and natural or home remedies.”

Buy the right plant: UC says ornamental gingers “are not recommended for eating.” NC State says Zingiber officinale “is often confused with” Asarum canadense, a different plant. Grow culinary Zingiber officinale.

Start it warm in late winter, keep it in a pot you can move, and bring it in before the cold. Then dry your harvest and steep it in a vinegar or an oxymel.

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