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 -- ------------