Ginger (Zingiber officinale) is an edible, herbaceous perennial species native to Southeast Asia. The root is commonly used throughout the world as a spice and flavoring. This species is related to turmeric and cardamom. Ginger has been cultivated for centuries; it was used in Ancient Greece and Rome and was important to the historical spice trade.
I. Appearance and Characteristics
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.
The English origin of the word “ginger” is from the mid-14th century, from Old English gingifer, which derives in turn from the Medieval Latin gingiber, gingiber from the Greek ζιγγίβερις zingiberis from the Prakrit (Middle Indic) siṅgabera, and siṅgabera from the Sanskrit śṛṅgavera.
The Sanskrit word is thought to come from an ancient Dravidian word that also produced the Tamil and Malayalam term iñci-vēr (from vēr, “root”); an alternative explanation is that the Sanskrit word comes from srngam, meaning “horn”, and vera, meaning “body” (describing the shape of its root), but that may be folk etymology. The word probably was readopted in Middle English from the Old French gingibre (modern French gingembre).
Ginger is in the family Zingiberaceae, which also includes turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion (c. 5,000 BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.
If consumed in reasonable quantities, ginger has few negative side effects, although large amounts may cause adverse events, such as gastrointestinal discomfort, and undesirable interactions with prescription drugs. It is on the FDA’s “generally recognized as safe” list, though it does interact with some medications, including the anticoagulant drug warfarin and the cardiovascular drug nifedipine.
Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. It may adversely affect individuals with gallstones, and may interfere with the effects of anticoagulants, such as warfarin or aspirin, and other prescription drugs.
II. How to Grow and Care
Sunlight
As an indoor plant, grow ginger in bright indirect light. Outdoors it will grow best in part shade, especially with some protection from afternoon sun. A partly shady location, with a few hours of morning sun, or all day filtered sun is ideal. Although more sun may increase the production of rhizomes, it will cause leaves to scorch, giving the plant a less attractive appearance.
Temperature and Humidity
Ginger is a tropical plant and thrives in a warm, humid environment, so your best bet is to try to mimic these conditions. It grows very well as an outdoor container plant where summers are hot and humid, with temperatures remaining between 60 and 90°F. Bring potted plants indoors before temperatures drop below 55°F.
Soil and Water
Ginger grows best in a slightly acidic soil (pH of 6.0 to 6.5) with excellent drainage. If planting ginger in the ground, add plenty of compost to help retain water and improve drainage. If growing it in a container, use a high quality potting mix.
As your ginger plant grows, its rhizomes may become exposed on the soil surface; covering them with compost or potting soil will protect them from sun scorch and encourage more rhizome development. Keep the soil evenly moist. Never let the soil dry out completely, but avoid overwatering, which may cause rhizomes to rot. Outdoors, a layer of mulch will help keep soil evenly moist. Reduce watering as you approach harvest time (as leaves begin to die back).
Fertilizing
Ginger is a heavy feeder. Incorporate a slow-release fertilizer into the garden soil or potting soil at planting time. Apply a liquid fertilizer such as fish emulsion, or kelp every 3 to 4 weeks.
Planting Instructions
To start a new ginger plant, use a piece of a ginger root (the rhizome) with at least two eyes (nodes from which the new plant will grow). Select a large container that is at least 18 inches across and 12 inches deep, and be sure it has a good drainage hole. Fill it within a couple inches of the top with a well-draining potting soil. Set the rhizome horizontally on the soil surface with its most prominent eyes facing upwards, then cover it with about an inch of soil. Keep it moist but not soggy. It will send up shoots after a few weeks.
You can plant a ginger root indoors any time of year if you are growing it as a houseplant. But starting plants in late winter or early spring is best if you want to move pots outdoors for summer where they will produce more and larger rhizomes. Do not move plants outdoors until night temperatures are above 55°F. If you live in a very warm climate, ginger can be grown outdoors all year.
Propagation
Use a piece of a plump rhizome with at least two eyes to start a new plant. It’s best to use ginger root from an organic market or supplier because some grocery store ginger is treated with a growth inhibitor to prevent sprouting. If using ginger root from the grocery store, soak it overnight in water to remove or dilute the growth inhibitor. After harvesting the rhizomes, you can replant a section of the rhizome to start a new ginger plant.
Pests and Diseases
Although ginger rarely encounters problems with pests, mealybugs, spider mites, and aphids sometimes infest plants. These can usually be removed (or their damage minimized) with a hard spray of cold water. You may need to repeat this treatment a few times.
Too much sun will burn leaves and lack of water will cause leaves to brown, so locate plants where they receive indirect light indoors and some shade outside. Do not allow soil to dry out. Overwatering can cause rhizomes to rot so be sure to use a soil with excellent drainage and a pot that has an adequate drainage hole. Do not let the soil get soggy.
III. Types of Ginger
In addition to the common ginger (Zingiber officinale) found in grocery stores, there are several less common species of Zingiber with culinary, medicinal, or ornamental uses. Pinecone ginger (Z. zerumbet), native to India and Southeast Asia is also called shampoo flower. A fragrant liquid can be extracted from the yellow flower which is used as an ingredient in shampoos and hair conditioners. Beehive or Malaysian ginger (Z. spectabile) is used medicinally to treat inflammation and headaches, and as a food preservative.
IV. Uses and Benefits
- Ornamental uses
Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, it is often used as landscaping around subtropical homes.
- Medicinal uses
Used in traditional medicine in China, India and Japan for centuries, and as a dietary supplement, research shows that ginger may be helpful for mild nausea and vomiting associated with pregnancy, although its safety has not been demonstrated. It remains uncertain whether ginger is effective for treating any disease, and use of ginger as a drug has not been approved by the FDA.
The fragrant perisperm of the Zingiberaceae is used as sweetmeats by Bantu, and also as a condiment and sialagogue.
- Culinary uses
Ginger is a common spice used worldwide, whether for meals or as a folk medicine. Ginger can be used for a variety of food items such as vegetables, candy, soda, pickles, and alcoholic beverages.
Ginger is a fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine.
V. Harvesting and Storage
Baby ginger is usually harvested 5 to 8 months after planting; rhizomes are thin-skinned, white with a pink tint. Mature ginger, with its tan outer skin, is harvested 9 to 10 months after planting. To harvest, remove the plant from its pot or dig up the entire plant from the ground. Knock off as much soil as possible then rinse rhizomes thoroughly under running water. Break the rhizomes into sections and allow them to air dry before storing your ginger root. They can be kept in the refrigerator for a few weeks, or placed in a plastic bag in the freezer for up to 5 months. Rhizomes can also be dehydrated.
Find Where to Buy the Best Ginger (Zingiber officinale)
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