Ginger is widely utilized in the Virgin Islands but seldom grown. The objective was to determine the production potential, in-row plant spacing, length of postharvest storage and develop value added products of these spicy rhizomes. Ginger was planted at eight and twelve inches in-row spacing in February. The high pH calcareous soils caused chlorosis which was controlled through the use of supplemental iron (Fe-EDDHA). Harvest was over a three month period starting in December by mechanical means. No significant difference was obtained in the production between in-row spacing for either total yield or marketable yield. Harvested ginger was stored at 40, 60 or 80oF over 75 days. Ginger at 40 oF exhibited chilling injury after two weeks of storage. The ambient temperature, 80 oF, resulted in desiccation and sprouting of the ginger within 40 days. Refrigeration at 60 oF provided the best storage for ginger after 75 days. Ginger was also processed by slicing at 2 or 4 mm, dried and ground into powder. The 2 mm ginger resulted in a finer powder. Finally, the peeled and sliced Ginger was candied to provide long-term storage where the 4 mm slices worked best. Ginger was found to successfully grow in the Virgin Islands at 8” or 1’ in-row spacing and best stored postharvest at 60 oF. This project was developed through grant funding by the USDA-NIFA- Specialty Crops Block Grant administered by the VI Department of Agriculture.