What is a rhizome and how do I grow them at home?

A rhizome is a type of stem that grows under the ground and stores nutrients for perennial plants such as turmeric, ginger and galangal. It holds all the good stuff that is so beneficial for us to eat and ensures the survival of the plants through the cooler months.

Towards the end of winter, we order our seeds and prepare our garden beds or pots for planting the seeds for spring. We harvest some of the herbaceous perennials, such as ginger and turmeric. These rhizomes are great to keep on hand to add flavour to a salad or curry or brew into tonics and teas. Here are a few tips for how you can grow your own rhizomes at home. 

Ginger 

I like to grow my own ginger, so we always have fresh ginger rhizomes handy for our kitchen needs. The strappy green leaves make the plant look like a mini corn crop about 40 centimetres high.

You can grow ginger anywhere that receives a half-day to a full day of sun. You can buy the plant at nurseries, buy the rhizome itself online or try your greengrocer for Australian-grown ginger or turmeric.

You can plant the rhizomes in the garden or pots during early spring, about a finger-depth deep. To harvest, lift and divide the rhizomes during winter when the plant is dormant. Split them up, use some for cooking and replant the others around the garden or in pots. 

Turmeric

People are often surprised when we tell them we grow our own turmeric, but it is actually one of the least-fussy edible plants we’ve ever grown. Once you plant it, you can almost forget about it. And the best part is, you use it so sparingly in the kitchen that you don’t need to grow stacks of it. The tiniest spoonful adds a strong burst of flavour to any dish.

Similar to ginger, this herbaceous perennial has large, strappy, green leaves and flowers that suit a tropical-style garden. Bury the turmeric rhizomes about 5 centimetres deep. You can plant them in the garden or in pots during spring and harvest during winter when the plant is dormant. Split them up, use some for cooking and replant the others in the garden or in pots. 

Sticky ginger chai recipe

Whenever we go camping, we pack our gas cooker, an enamel teapot and a jar of homemade chai. Waking up to the sunrise and the smell of this delicious tea brings so many memories of deserted beaches, epic waves and warm sunrises. This chai mix is full of warming spices and an earthy, sweet flavour that wakes up the sleepiest of heads.

Makes 6-8 cups

Ingredients

16 cardamon pods

3 cinnamon sticks

1 teaspoon ground nutmeg

1 teaspoon fennel seeds

1 teaspoon coriander seeds

8 cloves

2 star anise

1 teaspoon black peppercorns

6 teaspoons black tea leaves (a quality Ceylon tea for a more robust flavour)

2 tablespoons fresh ginger, thinly sliced

2 tablespoons honey

Method

• Place the spices in a mortar and pestle and grind for a minute or so to release the flavours.
• Combine the tea, fresh ginger and spices in a small mixing bowl. Slowly pour the honey over the top while continuously stirring the mix to ensure it is evenly coated with honey. 
• Transfer to a sterilised jar and keep in the fridge. Serve with hot water and milk of your choice.