Zingiberofficinale
Family: Zingiberaceae

Native to tropical Southeast Asia, ginger is widely cultivated for its aromatic rhizomes. It is used green (fresh) or preserved and crystallized. The dried and powdered rhizome is used exten­sively in drinks, cakes and biscuits. It is also prescribed for travel sickness. The preparation of ginger can be a rather elaborate process. Ginger for local consumption is grown and prepared in many Asian countries, while preserved ginger is a popular export from China. Plants in cultiva­tion are sterile cultivars, with seed rarely being formed. Growing to about 60 cm (24 in) high, ginger has cane-like stems, long, lance-shaped leaves and yellow-green flowers.

Cultivation

In frost-prone climates, ginger can be grown in a warm greenhouse or conserva­tory, either in large pots or tubs or in a soil border. Fresh ginger roots can be purchased from greengrocers or supermarkets. Cut large roots into sections, making sure that each sec­tion displays some good buds or 'eyes'. Plant in early spring just below the soil surface. Soil should be free draining and heavily manured a few weeks before planting. Water sparingly until the new growth is vigorous, but water thoroughly throughout the growing season. Plants can be lifted and roots harvested in mid to late autumn. The time from planting to maturity will vary with the district and conditions.

Climate

Zone 10 and above. Can be grown out-doors only in the tropics and subtropics.