I've been growing culinary ginger for about 3 years. I started with an organic root and then cut into pieces to plant. Since then, I'm never without fresh ginger when I need it. I'm using a fairly large plastic pot and, at this point, have around 12 to 15 plants although the roots aren't crowded (yet). I take it outdoors when temps will be above 55 or so and it comes back into the house when temps will be below the same. They do like ample moisture, heat and humidity. Mine did get off to a slow start this spring because it was cool and rainy but started growing in earnest mid-summer when it was really warm. I keep them growing indoors during the cold months with either a sunny window or supplemental light and mist almost daily. I do use an organic fertilizer and rainwater (if I have it) to keep them going through winter. Some of the foliage will die back but that's ok by me since the root can still be harvested. It will regrow foliage in the spring. I use the basic Pro Mix with a good organic potting soil (like Happy Frog) or compost mixed in so that it's fairly rich.
