Three hands of ginger did I leave
In a produce baggie, loosely bound
One late summer (or was it autumn?) eve
With intent to make some live culture ferment.
Loosely inspired by Cooper Hawks’ Asian coleslaw flavors
But the days became weeks and weeks became months
For a couple of seasons I forgot about the three hands of zingy flavor
Until one early pre spring equinox March night
I went looking for some glassware and spices to start live culture fermenting again.
There in the basement, dim and chilly
With a window filtering in faint light every day
Three hands randomly sprouted (one through the plastic baggie)
They smelled lively, as ginger would
But there was a faint fragrant whisper of something flowery with it.
Maybe they’ll make it into the garden this year.
I’ve heard the leaves are edible too.