Zingiber officinale

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Zingiber officinale

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Kemper Code: A763

Common Name: common ginger
Zone: to
Plant Type: Herbaceous perennial
Family: Zingiberaceae
Missouri Native: No
Native Range: Tropical Asia
Height: 2 to 4 feet
Spread: 2 to 4 feet
Bloom Time: Seasonal bloomer
Bloom Color:
Sun: Part shade
Water: Medium to wet
Maintenance: Medium

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Plant Culture and Characteristics

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Uses:		Wildlife:	Flowers:	Leaves:	Fruit:
Hedge	Suitable as annual	Attracts birds	Has showy flowers	Leaves colorful	Has showy fruit
Shade tree	Culinary herb	Attracts	Has fragrant flowers	Leaves fragrant	Fruit edible
Street tree	Vegetable	hummingbirds	Flowers not showy	Good fall color	Other:
Flowering tree	Water garden plant	Attracts	Good cut flower	Evergreen	Winter interest
Gr. cover (<1')	Will naturalize	butterflies	Good dried flower		Thorns or spines

General Culture:

This tropical plant, needing plenty of heat and humidity, may find a temporary home in a partially shady spot of your summer garden, but pot culture is more practical for an extended growing period. The best way to start ginger is to purchase a fresh (not dried or frozen) root at a grocery store in early spring. Cut the root (rhizome) into 1- or 2-" sections but long enough to include several healthy-looking, well-developed growth buds. Let the cut ends callous over (dry out) a day or so, then plant just below the soil surface in fertile, well-drained soil. Water sparingly until top growth develops, otherwise the rhizome could rot. Once established, water heavily, fertilize monthly, and keep in a partially shaded location. Provided with adequate space, ginger can reach a height of 4' with a 2- to 3-foot spread. Bring in before temperatures drop below 50 degrees F. Rhizomes may rot in cold wet soil. Allow several months before harvesting to allow rhizomes to reach adequate size. With care, new sections may be harvested while allowing the remainder to continue growing.

Noteworthy Characteristics:

True ginger is one of the oldest known and most widely consumed spices.

Problems:

Rhizomes are subject to root rot in cold and wet conditions.

Uses:

The fresh or frozen rhizome is grated and used in Eastern recipes in soups, stir fry, and numerous other meat, poultry and seafood dishes. Crystallized ginger root is a popular Asian confection. The young sprouts are also edible. Dried and ground, the spice has a Western culinary tradition in baking, candies and puddings.