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Farmers harvest ginger when the leaves start turning yellow and dry, which signals that the rhizomes underground have fully matured. Before digging, they often cut back part of the stems and leaves to clear the surface, making it easier to locate the ginger rows and reduce damage during harvest. Using hoes, forks, or small digging machines, the soil is carefully loosened rather than forcefully pulled, which helps keep the ginger intact and improves its market value.

Once lifted, excess soil is shaken off and the ginger is sorted by size and quality right in the field. This method not only protects the delicate skin but also improves efficiency, reduces waste, and prepares the ginger for cleaning, storage, or immediate sale while preserving freshness and flavor.