New method for sprouting ginger shared, ginger farmers don't miss out
SummarySunken hotbed sprouting method: dig a sunken hotbed 15cm wide, 0.6cm deep, and any length you like, spread straw on the bottom, pile ginger seed on top, then build a frame and cover with film, and sprouting will succeed in one month. Steamer stacking method: pile the ginger on the fire pit so that the middle of the whole pile of ginger seed forms a cylindrical cone-shaped space that is wide at the bottom and narrow at the top, which allows the heat from the bottom to travel upward and keeps the temperature even. Greenhouse sprouting method: place the ginger seed on straw inside a greenhouse, cover with straw, and control the greenhouse temperature.
I. New method for sprouting ginger
There are many sprouting methods, such as the sunken hotbed sprouting method, the steamer stacking method, and the greenhouse sprouting method.
1. Sunken hotbed sprouting method
Dig a sunken hotbed 15m wide, 0.6m deep, and any length you like, spread a layer of wheat chaff or straw on the bottom, put in the ginger seed, pile it to a height of about 30cm, then build an arch frame and cover it well with plastic film. At night, add a layer of straw for insulation, and in about one month sprouting will succeed.
2. Steamer stacking method
(1) Pile the ginger on a heated kang, leave a round hole of about 30 centimeters in the middle of the first layer of ginger, then as you pile more ginger on top, the round hole gradually narrows toward the middle, and when the pile reaches about 60 centimeters, the hole narrows to about 20 centimeters.
(2) The middle of the whole pile of ginger seed forms a cylindrical cone-shaped space that is wide at the bottom and narrow at the top. The advantage of this new method is that the round hole allows heat from the bottom to travel upward, and the average temperature difference between top and bottom does not exceed 2°C.
(3) This new sprouting technique achieves uniform and vigorous sprouts, making planting and later management easier, increasing ginger yield, and raising the sprouting rate, which makes later ginger management easier and achieves higher yield and income.
3. Greenhouse sprouting method
Place the seed ginger on straw inside a greenhouse and cover with straw. During the first 3-5 days of sprouting, keep the temperature low, between 20°C and 23°C, then raise it to above 25°C and below 28°C, with relatively high humidity.
II. Conventional ginger sprouting
1. Seed selection
The time for selecting ginger seed is mid-March. The characteristics to select for are: plump ginger pieces, bright color, shiny skin, firm texture, not softened, and free of pests and diseases, and they then need to be broken apart.
2. Sunning the seed
(1) After breaking the seed apart, the next step is to sun the seed first, that is, put it on the ground to sun, which helps kill pathogens on the seed and also promotes sprouting as quickly as possible.
(2) When sunning the seed, spread it thinly, which helps with turning and even sunning. The sunning time is 6 to 7 consecutive days.
3. Sprouting
(1) In the north, sprouting requires a heated kang. The common method is to spread wheat straw on the kang, no higher than ten centimeters, spread it flat, then put the ginger on top, with a height of 60 centimeters.
(2) At the same time, cover it with wheat straw and cotton quilts to ensure the temperature, generally 25 to 30 degrees, and it needs 25 to 35 days.
(3) At this point, when it has grown to 0.5-1.5 centimeters, it can be sown.
(4) Separate the ginger sprouts by size. If the ginger sprout has roots longer than 2 centimeters, it cannot be used. And it needs to be sown separately according to the size of the ginger sprouts.
III. Points to note during the sprouting process
1. Do not use chili stalks, tobacco leaf stalks, or camphor tree branches and leaves as firewood, because the smoke will fumigate the ginger and cause rotten seed and rotten sprouts.
2. The fire must be even, not too large or too small.
3. A dedicated person must be responsible and strengthen management throughout the whole process, solving problems promptly when found. This point is very key to successful sprouting.
4. After the seed ginger has sprouted, the work of carefully selecting the seed ginger must also be done well, removing all the ginger pieces that are yellowed, have many thin weak sprouts, have weak sprout tips, have cracks at the head, are diseased, or are mute ginger that does not sprout.