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Domestic Ginger
We have wild ginger growing everywhere there is maple woods around here. Domestic ginger is another beast all together and if you want to grow it I would go with a large pot placed near the edge of shade during the summer and over wintered in the house.
You climate is different from us though so I don't know how bad a cold snap you get during the winter...mulching might also be an option.
Melana Hiatt
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http://www.hort.purdue.edu/newcrop/Crops/Ginger.html
Ginger is a biennial or perennial reed-like
herb, grown for the pungent, spicy underground
stems or
rhizomes. The stems reach a height of 3 feet,
with lanceolate, smooth leaves up to 8 inches
long. The
plants are propagated by small divisions of the
rhizomes. A crop of rhizomes can be harvested
approximately a year after planting. After
harvesting, the rhizomes may be cleaned, washed
and dried
directly, or they may be peeled before drying.
Preserved ginger is prepared from immature
rhizomes
by washing, boiling successively in sugar and
water, and placed in containers in syrup, or
dried and
rolled in sugar. Ginger is used as a spice or
condiment especially in carbonated beverages.
Oil of
ginger is also extracted from the rhizomes.
Ginger is produced in many tropical countries,
and has
been grown experimentally in Florida; produced
commercially in Hawaii 352 tons on 19 acres
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