A Farmer’s Journey Growing Ginger
by Xiaobing Shen
Introduction
In 2013, I traded my corporate laptop for a shovel, leaving a career as a software engineer to start a small mixed farm in Eastern Ontario. Today, our small-scale farm thrives with vegetables, pigs, chickens, prepared food from my Chinese heritage, and an unexpected star: Canadian-grown ginger. This is the story of how a tropical spice took root in our northern climate and why it’s capturing the curiosity of our community.
From Code to Compost: A Farming Awakening
After years in tech, I craved tangible work rooted in sustainability, partly because I grew up in a Chinese peasant family and the idea of growing my own vegetables has been kept in my soul. My farm, established on 36 acres of land of forest and hay field, blends ecological practices with small-scale diversity. We raise heritage-breed pigs, free-range chickens, and seasonal vegetables, all managed without synthetic chemicals. While not certified organic, we prioritize soil health through composting, crop rotation, and natural pest control. Our mission is to create healthy soil and provide nutrition-dense food for us and the community that we serve.
Ginger in the Great White North: A Tropical Experiment
Ginger was commonly used in cooking when I grew up, and it is also a must-have ingredient in my prepared food business. In 2020 after I built my greenhouse, I decided to try growing ginger, even though it is a crop synonymous with tropical climates. I had done some research and some other farmers in Canada had success in growing ginger in greenhouses. So I thought I could do it too.
In order to create a better climate to suit ginger’s needs, I built a small greenhouse inside the larger one, and grew ginger plants inside the small one. That fall, we harvested our first batch of beautiful fresh ginger. It was easier than what I had thought — as long as you give ginger a climate that they are used to. We now harvest robust rhizomes annually.
Learning Curve: From Rhizomes to Harvest
Ginger’s needs differ starkly from other crops. It requires a long growing season (8–10 months), consistent warmth and humidity, and well-draining and consistently moist soil. I source our organic seed rhizomes from our local health food store. I cut them into pieces, and make sure each piece has at least one visible intact growing eye. In early January, I lay rhizome pieces in a tray filled with organic soil. While keeping soil moist at all times, I also put a seedling heating pad under the tray. The waiting game is on. After a few weeks, you will notice the first ginger shoot starts to appear, then the second and the third… In early May, it would be the time to transplant them into greenhouse beds enriched with compost and shredded fall dry leaves. In order to keep soil moist at all times during the season, mulching is necessary. Biweekly foliar feeds with seaweed extract are beneficial but not necessary.
Why Ginger? Health, Flavor, and Community
Beyond its zesty flavor, ginger is prized for its health benefits—a selling point we emphasize. Customers appreciate its anti-inflammatory properties and digestive benefits, often using it fresh in teas, stir-fries, and soups. We also educate buyers on using the entire plant: young leaves for tea or adding citrusy notes to dishes, while stems infuse broths with mild spice.
Harvest and Storage: Unearthing Gold
We start to harvest in late September and continue to harvest weekly until early November even after the first frost, the benefit of season extension of a greenhouse. Mature ginger develops thick, spicy rhizomes, while “baby ginger” (harvested earlier) is tender and mild. Our harvest belongs to the baby ginger category. In order to store baby ginger for a long time, the best approach is to freeze grated ginger or cut whole rhizomes into chunks and freeze them.
Market Niche: Educating and Expanding
We did spend the first two years building up our customer base. Initially, customers were unfamiliar with fresh ginger. Through tastings and recipes, we built a loyal clientele. Today we sell it at the Kingston farmers’ market and customers from farther away come to the farm for it. While demand is niche, it’s growing—especially among foodies and health-conscious buyers. We’re exploring value-added products like fermented ginger honey, but for now, freshness is our focus.
Lessons from the Greenhouse: Advice for Aspiring Growers
- Start Small: Experiment with 10–20 plants to learn ginger’s rhythms.
- Control Climate: Use greenhouses or high tunnels to maintain warmth.
- Educate Your Market: Teach customers how to use fresh ginger—it builds demand.
- Prioritize Soil Health: Ginger thrives in loose, fertile soil.
Culinary Tips: Making the Most of Ginger
- Freezing: Grate or slice ginger and freeze in ice cube trays for easy use.
- Leaves & Stems: Blend leaves into sauces or steep leaves or stems in hot water for tea.
- Fresh vs. Dried: Fresh ginger offers brighter flavor; use it in marinades or pickles.
- Fermented Ginger Honey: Add some sliced ginger to a jar of local honey, in a couple of weeks, you will get fermented ginger honey.
Conclusion: Rooted in Possibility
Growing ginger in Canada isn’t just a novelty — it’s a testament to innovation in small-scale farming. For those willing to experiment, it offers a flavorful bridge between ecological practice and community connection. As I’ve learned, sometimes the richest harvests grow from the unlikeliest seeds.
Xiaobing Shen
Long Road Ecological Farm
Harrowsmith, ON
longroadecofarm.ca