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GINGER, Zingiber officinale

Fresh ginger is available in two forms, young and mature. Young ginger has a pale, thin skin that requires no peeling. It is very tender and has a milder flavour than its mature form. Mature ginger has a tough skin that must be carefully peeled to preserve the most delicate and tasty flesh just under the surface. The flavour is peppery and slightly sweet with a pungent and spicy aroma.

Chinese Keys

Kunci (Indo), Kra chaai (Thai) - Formerly listed as Boesenbergia panduratum. A tropical perennial growing to 50 - 70cm high. Leaves die back in frost. It is the fat swollen roots that are sought after in this species and not the rhizome. The succulent roots are used to flavour many kinds of food either added raw or cooked. They are also sold in a pickled form in Indonesia & Thailand. Young leaves & shoots are also eaten.

140mm | $12.90 AU | Approx. 1 in stock


Myoga Ginger

a native of Japan where it is grown commercially for its delicious spring shoots and young flower buds produced in autumn. Myoga flower buds are used in soups, tempura, pickled and as a spice. Like most gingers it is an understory of forests and so grows best under some shade. It can get sunburned leaves which will reduce its vigor if grown in full sun. In winter the top growth dies back and it regenerates in spring from the underground rhizomes.

140mm | $17.90 AU | Approx. 1 in stock


Ginger

Ginger

Aromatic perennial plant with a pungent rhizome (underground stem)that is used as a spice, flavouring, food, and medicine. The leafy stems of ginger grow about a metre high. Very hardy.

140mm | $9.90 AU | Seeking Propagation Material | Email Me When Available


Height Frost tol. Pollination req'd Evergreen/Deciduous Harvest period
1-1 Medium No Evergreen June - August

Tips on Ginger BETA

We welcome your Tips on Ginger. Share Your Tip.

Ginger

All gingers prefer filtered light, rich, deep, fertile soils with plenty of organic matter, good water and warm climates. Poor soils and cooler climes are tolerated but root yield is subsequently poorer. All have beautiful flowers. | David White - Newcastle, NSW 28-May-2006

Ginger

Buy a root leave it in a dark cupboard for 2-3 weeks then plant | Millie Greg - Pechuzonia, PI 08-Mar-2008
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