A Photo Guide to Growing and Identifying Edible Ginger Plants

This Ginger Root Plant (Zingiber officinale) grows the popular root herb that is used to add flavor to a wide range of foods, from Asian dishes to gingerbread cookies. Ginger that can be eaten is easy to grow in the ground in USDA Plant Hardiness Zones 9 through 10, or in pots in colder places. Edible Ginger does best in rich well-drained soil, dappled light, and protection from constant heavy winds. Each edible ginger plant has many rhizomes, or ginger roots, that send out more sprouts to make a lush cluster of 6 to 8-foot green canes with narrow, pointy green leaves.

Grow edible ginger with smaller herbs and edibles around the ginger head, or grow it in a long row under tall trees and along property lines like ditch banks or fences where it will get some shade. Banana plants and edible ginger plants get along great because the taller bananas provide shade for the ginger and both plants do well in the same soil and water.

With their exotic tropical look and spicy flavor, edible ginger plants are a delight to add to any garden Pictures can help identify the key features and growth stages of these productive plants In this photo guide, learn how to grow, harvest and use your own homegrown ginger.

What Does an Edible Ginger Plant Look Like?

Ginger plants grow from rhizomes – thick underground stems that sprout shoots and roots The upright shoots grow into vibrant green stems and leaves Some key identifying features include

Stems – Smooth, upright, green stems growing 3-4 feet tall

Leaves – Alternate lance-shaped leaves 12-15 inches long with pale green undersides
Flowers – Rarely flowers. Dense cones of pale yellow/green bracts may emerge.
Rhizomes – Knobby, tan horizontal stems 2-4 inches long sprouting from the base and roots.

Roots – Dense mat of tan roots spreading from the base and rhizomes underground.

How to Grow Ginger Plants from Rhizomes

Edible ginger can be easily grown from pieces of fresh rhizomes. Pictures of the growth stages:

Start with a healthy rhizome 3-4 inches long with visible growth buds. Trim off any roots or stems.
Soak the rhizome pieces overnight in warm water to trigger growth. Allow to dry slightly before planting.
Plant the rhizomes 2-3 inches deep and 8 inches apart in rich potting soil. Water well and place in partial sun.

Upright green stems sprout and grow rapidly from the buried rhizomes, reaching 3-4 feet tall.
Leaves unfurl and lush, tropical-looking foliage fills out the stems during summer growth.
Ginger flowers rarely form, but if they do pale yellow cones emerge in summer. Protect plants from frost once stems die back.

Harvesting the Valuable Rhizomes

After 8-10 months of growth, the underground rhizomes are ready for harvest. Dig up the entire plant:

Loosen soil and carefully lift out the root mass keeping rhizomes intact.

Wash off soil and detach the rhizomes from stems and roots. Select large, firm rhizomes for eating.
The fibrous roots can be removed and discarded. Replant some rhizomes and enjoy the rest!

Preparing and Cooking Ginger Root

The spicy, pungent flavor of ginger makes it a versatile ingredient. Here are some common uses:

Peel and mince raw ginger to add kick to dishes and sauces.
Infuse sliced ginger into tea for a soothing yet invigorating drink.

Grate into smoothies, muffins and other baked goods.
Pickle ginger pieces for a tasty condiment and palate cleanser.
Make candied or crystallized ginger for a sweet treat.

With the citrusy, peppery notes ginger adds to foods and beverages, homegrown rhizomes are invaluable in any kitchen.

Growing your own edible ginger is tremendously rewarding. These pictures help identify the plant through each growth stage and guide proper harvesting and use of the underground treasure hidden within the gorgeous foliage. Give ginger a try – your cooking will never be the same!

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wild edible and medicinal ginger

FAQ

What type of ginger plant is edible?

Edible or culinary ginger is the fat, knobby, aromatic rhizome of Zingiber officinale, a tender herbaceous perennial plant in the large ginger family (Zingiberaceae) native to humid, partly-shaded habitats in moist tropical and subtropical forests of Southeast Asia.

How can you tell if ginger is edible?

The best way to tell is to peel it. If the inside is still a bright yellow and smells fresh, it’s still edible. Especially if it’s only recently wrinkled. But if it’s really sunken- looking, and you don’t feel much firm flesh when you pinch it between your fingers, it’s too old.

Are all ginger plants safe to eat?

Are All Ginger Plants Edible? Not all ginger plants are edible. Ornamental varieties are grown for their showy flowers and foliage. Common ginger, also called culinary ginger, is one of the most popular edible types.

What is the best eating ginger plant?

Zingiber officinale (Eating Ginger) This is the common eating ginger whereby the roots are used as a spice in cooking. This plant is deciduous. Its after the foliage dies down in late Autumn that the ginger rhizomes are harvested.

Is ginger edible?

Ginger is not just a plant but a family of plants known as the Zingiberaceae family (ginger family) and contains both edible and ornamental ginger plants. Some ginger plants produce more than one edible portion. So not just rhizomes (roots), stems, leaves, and flowers can also be edible.

What are edible ginger flowers used for?

Uses. This edible ginger plant is special. Before the flowers open, you can cut them and prepare them as an ingredient in stir-fry or a salad. It is very widely used in this way throughout Southeast Asia. Western countries see it as a more valuable cut flower than a food source.

How do you know if a ginger plant is edible?

The flowers are bright pink at the top parts of the flower head. In the lower parts, they appear to be faint yellow in color. Ginger is not just a plant but a family of plants and contains edible ginger and ornamental ginger plants.

Can you grow edible ginger in a garden?

The larger varieties can be a good source of mulch for the garden and edible ginger. We have three edible ginger plants in our yard and will look at a fourth. The Torch ginger is too large for our 1/4 acre block, so it will have to be missed, but we will add others as we go along.