Ginger, Yellow (Zingiber officinale)
Originally native to tropical and subtropical climates from India to south-east Asia, Ginger is now popularly cultivated around the world. Ginger is one of the oldest of traded spices, the trade of Ginger being prominent in the establishment of trade routes from China into Ancient Greece and Rome.
Ginger is a herbaceous perennial plant, prized for its large rhizome which is what the spice Ginger is made from. The rhizome, when fully grown, is brown and fibrous, and what most people would recognize at their grocery store or local farmers market. The actual above ground portion of the plant is a reed like flowering plant that features yellow flowers that blossom from white and pink flowering buds. Ginger plants prefer fertile and moist soil, similar to its native tropical environment.
There are many culinary uses for Ginger. Ginger has a wide use of applications including use as a cooking spice for meats, fish, and deserts. Ginger can be made into wine, as well as candied for a spicy, delightful treat. Grow your own to experiment in the kitchen or to enjoy fresh harvests from your garden!
Rhizomatous Perennial Herb
Turmeric: Late Summer - early Winter or after 8-10 months of planting.
Turmeric: Up to about 3 ft. tall
Ginger: Up to 3 ft. tall
Lesser Galangal: Up to 6 ft. tall
Greater Galangal: Up to 10 ft. tall
Soil & Moisture:
Loose, nutrient-rich, well-draining soil. Water in the Spring and Summer. Do not water when dormant.
Full Sun, Part Shade, Shade
Medium for Turmeric and Ginger: capable of harvest after 8-10 months.
Slow for Lesser Galangal: best after 2 years of growth.
Outdoors 8-11 (frost protection until established); Patio/Greenhouse 4+
Our Root Plants are grown from division and tissue culture and are capable of harvest within growing season.