I harvested the ginger that I put in in June. I put in 12 ounces and out came exactly 16 ounces! I had to throw out part of the old root (darker brown) because it had gone mushy. The rest of the old root is still firm and spicy. I should have harvested before the frost came, or, better yet, done what I had planned: brought the box inside before the frost, but it slipped my mind. Who knows it would have kept on growing. I must say, though, that harvesting ginger root is as pleasant as harvesting garlic. The smell is divine. This is definitely worth a repeat.