A potted plant you grow yourself is even more beautiful than lucky bamboo, and you can stir-fry it too

Ginger is a very common ingredient in the kitchen. The ginger you can't use up when cooking usually sprouts very easily if left sitting around, and it stops being fresh after a while. So we can try growing a pot of sprouted ginger at home, and when we need some we can just dig a bit up to eat.

If you have more ginger at home than you can use, the sprouted kind is best. You don't need to bury the whole piece of ginger in the potting soil; just use a knife to cut off the sprouted parts, and you can put two or three ginger pieces with sprout buds in one flower pot.

Prepare a pot, and choose a loose, well-draining and fertile humus soil for the potting mix. Mix in a little river sand and decomposed manure, which ensures soil fertility and good drainage.

Place the sprouted ginger in the potting soil with the sprouts facing up, cover with just two or three cm of soil, water thoroughly to keep the soil moist, then put it in a spot with plenty of light for care. At first ginger grows rather slowly. Generally, once the leaves grow out from the sprout eyes, it grows fairly quickly, and at this point you need to mist it often to keep the potting soil moist.

Potted ginger prefers to be grown in a humid, well-ventilated environment, and keeping it on a windowsill or balcony makes it far more beautiful than ordinary ornamental bamboo. If you plant it now, by autumn you can dig up your own homegrown ginger to eat.