2023: Ginger
Photo Credit Mitchell Luo
Ginger (Zingiber officinale)
Native to Asia, ginger belongs to the genus Zingiber, which has about 100 species of tropical perennials. These Asian natives have been used for food and medicine for thousands of years. Underground parts of plants grow without being noticed most of the time because we just don't see them much. In my greenhouse, pots that have sat on the bench, seemingly devoid of plants during winter months, send up strong green shoots in spring.
Both Ginger (Zingiber officinale) and its relative turmeric (Curcuma longa) have clusters or "hands" that are rhizomorphous. These are thickened, modified underground stems, which produce roots below ground and shoots above ground. Home gardeners can purchase plants or propagate the fresh ginger and turmeric sold in produce markets. Look for firm, plump rhizomes that are free of wrinkles, soft spots, and mold. Turmeric is mentioned here since both ginger and turmeric belong to the same family, are somewhat alike in appearance, and they have very similar growing characteristics.
Growing basics
~ Subtropical or tropical plant, hardiness zone 7 to 10.
~ Can be grown in full sun to partial shade.
~ Moist but well-drained, mildly acidic soil; ph 5.5 to 6.5.
~ Must be brought indoors for winter in Zone 6 or below. The foliage will die back in the winter in all but the warmest zones. This is normal: sprouts of new leaves will appear in the spring.
Cultivation and propagation
Order rhizomes from a plant nursery, or better yet get them from a gardener who has harvested their own ginger and is willing to share. The rhizomes have natural growth sections where they can easily be broken or cut; pieces should be about 2-inches long. I have successfully planted pieces from the grocery store, however some may be sprayed with a growth inhibitor to prevent them from sprouting.
Plant the rhizomes 1-to 2-inches deep with growth buds facing up, about 10-to 12-inches apart.
~ Can be grown indoors or outdoors (in warmer weather or a microclimate), in pots, boxes, or in the ground. If in pots, use a peat-and woodbark-based soilless potting medium with a little sand mixed in. Ginger also appreciates copious quantities or organic matter and a humid setting. A walled or patio garden room that is sheltered from high winds is a perfect place to grow outdoors. I have some plants growing in the earth up against the wall of my house, where they are a bit protected and some in containers in full sun.
~ Keep the soil moist but sure that it is well-drained.
In subtropical and tropical climates, people simply replant new rhizomes for next season's harvest in the garden. In our colder climates, we can all overwinter rhizomes in pots or trays in a frost-free area, like a garage or basement. Water the pots only occasionally; do not keep the growing medium soggy. In spring, turn the plants out of the pots, trim off any rotted rhizomes and begin the process again. Since I have a greenhouse, in fall, I harvest roots from pots for culinary and medicinal use and replant a piece in each pot and they winter over in the greenhouse.
Flavor and use
Gingerroot is pungent and quite hot on the tongue. It has an inimitable, assertive spiciness, at once earthy, aromatic, and somewhat exotic -- with a hint of citrus. It can be used freshly grated, powdered and dried, pickled, or candied. It is used in many cuisines around the globe, especially Thai, Indian and Asian cookery, and is often an ingredient in spice blends from curry to garam masala, ras-el-hanout and pumpkin pie spice. It is used in beverages like chai, ginger ale and ginger beer; fresh grated in savories like soups, stir fries, marinades; pickled as an accompaniment to sushi and other Japanese dishes; and ground, fresh, or candied it is added to quick breads like muffins and scones, gingerbread, spice cakes, cookies, and confections.
Harvesting and preserving
The leaves will stand through the summer. Occasionally, these herbs will surprise us with a stem of fragrant white flowers around the summer solstice. Then, as light hours shorten and temperatures get cooler in the fall, the leaves will begin to turn yellow and wither.
When outside night temperatures fall below 55°F, lift the rhizomes from the garden, and bring them to a sunny window indoors. When the leaves have died completely, it is time to harvest the rhizomes to use in the kitchen. Wash them thoroughly, air dry, and then store these in a paper bag in the crisper of the refrigerator. Do not seal them in plastic bags as this encourages mold and will spoil the crop.
Medicinal virtues
Ginger is warming and stimulating, and will warm you up as a decoction, in a cup of chai, or in fire cider vinegar along with the other pungent roots; the latter actually causes me to break out in a sweat. Although stimulating, it is good for calming upset stomachs and other digestive issues. Good ole' ginger ale has been a remedy for a queasy stomach and morning sickness for over a century - it is known for its anti-nausea properties. Ginger ale, ginger tea, or candied ginger also help with motion sickness; I carry candied ginger with me when I travel.
The tubers are used fresh or dried for culinary and therapeutic purposes. Ginger's qualities are warming, anti-emetic, antioxidant, antiseptic, analgesic, anti-spasmodic, carminative, diaphoretic, and expectorant. It is a traditional remedy for digestive complaints, bronchitis, muscle spasm and rheumatism and is used in Chinese medicine to relieve colds, chills, and coughs. It can be taken internally as a decoction and used externally in a massage oil or bath. Note: It should not be used if the person suffers from digestive tract ulcers, high fever, or inflamed skin conditions.
Susan Belsinger
Sources
Belsinger, Susan and Tina Marie W ilcox. The Creative Herbal Home. Brookeville, MD: herbspirit, 2007. Cost, Bruce. Ginger East to West. Berkeley: Aris Books, 1989.
Crocker, Pat. The Herbalist’s Kitchen: Cooking and Healing with Herbs. New York: Sterling Epicure, 2018. Ferry-Swainson, Kate and Deni Bown. Herb Library GINGER. Boston: Tuttle Publishing, 2000.
Gladstar, Rosemary. Rosemary Gladstar's Family Herbal. North Adams, MA: Storey Books, 2001. W ilcox, Tina Marie and Susan Belsinger. "Herbal Roots" handout, IHA conference, 2019.