Description

This variety produces smaller yellow flesh rhizomes packed with flavor, aroma and pungent fragrance. Compared to large rhizome white gingers, yellow varieties have higher medicinal value. Yellow ginger varieties are favored by Japanese and other Asian cultures. They are often harvested young and tender for pickling.

Peruvian yellow ginger has a nice balance of flavor, spice and savor. Its fragrance is much more complex than that of white ginger and it tends to have a longer growing season. It is best grown in partial shade in a well draining medium with organic matter, it is a heavy feeder and regular fertilization will yield better rhizomes. We recommend growing both ginger and turmeric in pots for ease of harvest and to aid with drainage.

Seed is sown in spring (Feb/Mar) and rhizomes are usually harvested in winter (Dec/Jan/Feb) after the plant enters senescence. As foliage dries and dies back starch is stored in the rhizomes, it is important to allow the plant to undergo this processes for better results. A portion of the harvest is saved to replant, the rest can be used for consumption.

*Note that turmeric takes longer to sprout than ginger, over-watering and cool temperatures can prolong the process even further. Turmerics should sprout in March/April in Central Florida.

*This variety is almost identical with Hawaiian Yellow Ginger for those familiar with the variety

*You will receive a package as depicted between 75-90gr.