Yes ma’ma, when they started to show signs of die back. I stopped watering and brought inside. When the stem dries completely, they fall off the rhizome. What you see is what I harvested. It’s my first time growing ginger also, we can learn together.
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That’s really interesting to know. Thanks for sharing. Maybe I will transplant some to an indoor container next year.
Here is another picture i didnt post because my pup photo bombed it. But you can see the dried up stems off to the right.
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Haha it was my husband’s idea for a name for my farmer’s market stand. I guess I am grumpy if I’m not growing something. 
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It’s my first time growing ginger and I’m trying to bring them in for the fall/winter when it gets too cold outside.
I have it in a small pot under grow lights by a window, and it doesn’t seem to be happy, but this is much bigger than when I got it so I know it’s not dying on me yet! The temperature is probably around 60F, and I water around once a week and am not fertilizing.
Do you think the most likely issue is the cold, or could it be too much light or no fertilizer as well? What would you suggest to diagnose / fix the issue? Thank you!
This is Thai black ginger (Kaempferia parviflora) and not standard ginger
My guess is that it is getting too much light and is too cold.
In my experience with growing black ginger inside, it won’t be happy with extended temps under 65 degrees (and 68 and above is better). It also doesn’t prefer full sun. I usually grow it under the partial shade of my tall turmerics.
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Here’s the color of mine in partial shade:
The old leaves are browning a bit but new leaves are a bright green.
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So… if I wanted a cup of ginger tea. Could I grate a spoon full of frozen ginger rhizome, place in the basket screen and run through the machine? What’s your thoughts, worth a try?
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Absolutely! You probably don’t need a full cup of the shredded ginger though, as it can be strong.
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i just started a new ginger bug for ginger beer/ ale. i like to drink this regularly during the winter to fight off any pestilence that is going around. threw in some mushed b. currant, elder and aronia berries for the extra anti oxidants. very tasty.
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Can you elaborate on how you did this? Like a homemade soda with champagne yeast?
just shred 1 large piece of unpeeled ginger, mix with 5 tbs sugar and 3 1/4 c warm water in a qt. mason jar . cover and shake until sugar dissolves. remove cover and cover with cheesecloth or some thing breathable. put in a warm spot out of sun. stir vigorously once a day. once you start to see bubbles. fed 1 tbs sugar and 1 tbs grated ginger for 2 days. once its really bubbling its ready to use to make ginger beer/ ale. if you see any different colored mold growing, throw it out and start again. once you got your starter there are plenty of recipies on how to make fermented ginger ale online. if you dont plan to use it right away , you can store it covered in the fridge for up to a month. before using, take it out and feed it a couple times, stirring again. once its bubbling good, its ready to use again.
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I made a ginger bug years ago, no problem. I have tried 3 times now within the past couple years wih no luck. Either ot goes bad or no action.
I will try your directions. 
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instead of a warm spot, put it in a cool spot. my house is set at 68 and ive never got mold. it just takes a little longer to get going. too warm lets the bad bactiria overwhelm the yeasts. ive read also that a tsp. of lemon juice added will also help keep things kinder to the yeasts until they get well established. good luck.
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The one time I had mold it was during summer. Otherwise my house is set to 62f or 65f.
Thank you for the tips!
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I would like to try to grow tumeric. Any pointers (which varieties and where to purchase from) would be helpful.
Maybe, not gumpy pants, plants @GrumpyPantsPlants will chime in.
Thanks.
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What are you wanting to use them for (ornamental, culinary purposes, medicine)?
I haven’t harvested my turmerics yet this season, but may have enough of at least a couple kinds available for trade.
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Not for ornamental purposes. And not looking to trade with you, just your recommendations of varieties and sources to purchase.
Thanks for the reply 
I personally like Hawaiian red for cooking. It is prolific and vigorous (so long as you keep it warm enough).
Unfortunately my favorite sources for rare varieties (Roughwood Seeds and Gingerwood Nursery) seem to have closed or stopped selling turmeric. The other places I have tried are either exorbitantly priced, require a large purchase, or sell tissue cultured turmeric that dies really easily.
I do typically have a small surplus of this variety, despite not having my greenhouse up yet, and I plan to harvest in a month or so, when I have full plant dieback.
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Ah, I had forgotten one other good experience. Southern Exposure Seeds has turmeric rhizomes that have done well for me in the past. From my own personal experience, BKK seems to be slightly more cold tolerant, so it may be a good choice for you.
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