I have some ginger in a pot, grown mostly for ornamental purposes. Has never flowered but just noticed a bud forming. Do you do anything different in regards to feeding, especially for flowering?
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- Thread starter Biosynthesis
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Rico Swazi
Active member
home made compost/garden soil with a sprinkle of kelp meal is my go to . Ginger likes consistently moist soil along with morning light/afternoon shade. IME with the Zingiber officinale ginger cultivar , undisturbed, mature rhizomes in a smallish container will flower better than ones harvested and then replanted.
Was hoping to show a full flush of ginger flowers but it stalled out like most years. Pics are from oct 11 til nov 11 today.
. Guessing the cold weather we get in october has a good deal to do with it. Don't really know if the light cycle has as much bearing on ginger flowering as cannabis does. (anyone?) I have tried adding daylight hours in years past but results were negligible. Next year I may try adding heat and see if I can get one to finish in full glory.
How are yours coming along Betterhaff ?
Rico Swazi
Active member
Sweet meats and kale from middle last month
kale has gotten sweeter since the frosts
squash was brought in after sunning and are curing inside
had a few nice onion also
kale has gotten sweeter since the frosts
squash was brought in after sunning and are curing inside
had a few nice onion also
Same thing happened to me, I grew dwarf cavandish for a long time and never got a single banana: that variety gets set back too hard once the temps dip below 50F. . That all changed once I got raja puri, american goldfinger, pisang ceylon,dwarf brazilian, etc....the cold hardy ones! They can take mild frost, but if you go below 29F, you probably won't get shit for bananas the next season.
Wasabia japonica 'Mazuma'-the real deal Wasabi from Japan!
Bao sin pai tsai in the foreground, Taiwanese pai tsai in the background. This stuff is LIFE CHANGING: when grown with lots of organic material in the soil, the flavor is absolutely wonderful, highly recommended:
Taiwanese Pai Tsai, close up. It's a loose leaf cabbage type: throw into soup for 30 seconds, just enough to wilt, so tasty:
Gai Lan, aka chinese kale aka chinese Broccoli. If you've been to an authentic chinese restaurant, this is the tender greens with sweet, well textured stems that are steamed and served with oyster sauce. The holy grail of asian greens, makes american broccoli seem like bullshit in comparison:
With the pandemic, organic butter lettuce is getting pricey: I've seen it available for $3-$4 per head! Such bullshit, so I grew my own. For those of you with the right climate and space, it greatly increases the quality of life to have access to fresh vegetables every day like this:
my friend recommended sweet meat, how's the taste, in your opinion?
St. Phatty
Active member
Partially to stay warm, and to have a reason to run the 1000 watt lights, I was thinking about starting 2021 crops in January. Cannabis + other plant friends.
