Ginger

Ginger is one of the important spices cultivated in this region through ancient times.

Land Preparation

Land preparation starts with the receipt of early summer showers. The land is ploughed or dug to bring the soil to a fine tilth. Beds of about one meter width, 15 cm height, and of convenient length are prepared with interspaces of 40 cm.

Sowing

Ginger rhizhomes for seeding purposes are stored in a corner of the house, covered with leaves of panal or pongamia (Pongamia glabra) or sawdust to conserve moisture and protect them from pests and diseases. During Metam (April–May), healthy and succulent tubers are selected, and dipped in cow dung slurry, and kept in smoke over the chullah to enhance germination. Germinated rhizomes are cut into pieces, each with a minimum of one or two good buds and weighing about 15 gm and planted in rows. At the time of the planting cow dung is added into the pit.

Mulching with Green Leaves

Mulching the beds with green leaves is an important cultural operation in ginger. Apart from being a source of organic manure, mulching prevents washing away of soil, conserves soil moisture, smothers weed growth, and improves the physical properties of the soil. The first mulching is done at the time of planting, and the second mulching is given after 40 days.