In late summer, some of the crop is pulled to be sold as "baby ginger", prized by Japanese cooks. The lush foliage of the remaining plants stretches waist high by November, but dies back by January, when harvest of mature rhizomes begins. Washed, dried, trimmed, and sorted by hand, they are then packed into 30-lb. boxes for market. Farmers save some of the best rhizomes as "starters" for the next crop. These are cut up, keeping two or three "eyes" on each piece. The fields are prepared in late fall, and in March, the cycle begins anew.