Ginger
CategoryGinger root
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.
Cardamon Ginger
$14.90
Cardamon ginger is a leafy ginger-like plant that grows in clumps and makes an excellent low screen, it adds a tropical feel to any garden. While the seeds don't resemble true cardamon the leaves can be used in desserts, to add flavour when steaming rice or used to wrap fish. Leaves are also delicious when infused to make spiced tea's, infuse one cardamon leaf, two sticks of lemon grass and one chopped chilli for a winter warmer.
Chinese Keys
$17.75 ($17.75-$17.75 choose a size)
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. Formerly listed as Boesenbergia panduratum.
Ginger - Canton
$19.75 ($4.90-$19.75 choose a size)
Popular Ginger variety grown in Australia. Used frequently in Asian and south Asian cuisine and is more savory. Slightly larger rhizomes than the hardy Qld variety.
Ginger QLD
$19.75 ($2.45-$19.75 choose a size)
Hardy ginger variety, very popular used in desert foods. Aromatic perennial plant with a pungent rhizome that is used as a spice, flavouring, food, and medicine. Excellent pot plant and easy to harvest all year round by digging fresh tubers as you need them. The leafy stems of ginger grow about a meter high.
Myoga Ginger
$17.90 ($17.90-$17.90 choose a size)
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.
Popular in Category: Ginger
Myoga Ginger
$17.90 ($17.90-$17.90 choose a size)
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.
Cardamon Ginger
$14.90
Cardamon ginger is a leafy ginger-like plant that grows in clumps and makes an excellent low screen, it adds a tropical feel to any garden. While the seeds don't resemble true cardamon the leaves can be used in desserts, to add flavour when steaming rice or used to wrap fish. Leaves are also delicious when infused to make spiced tea's, infuse one cardamon leaf, two sticks of lemon grass and one chopped chilli for a winter warmer.
Ginger QLD
$19.75 ($2.45-$19.75 choose a size)
Hardy ginger variety, very popular used in desert foods. Aromatic perennial plant with a pungent rhizome that is used as a spice, flavouring, food, and medicine. Excellent pot plant and easy to harvest all year round by digging fresh tubers as you need them. The leafy stems of ginger grow about a meter high.
Ginger - Canton
$19.75 ($4.90-$19.75 choose a size)
Popular Ginger variety grown in Australia. Used frequently in Asian and south Asian cuisine and is more savory. Slightly larger rhizomes than the hardy Qld variety.
Chinese Keys
$17.75 ($17.75-$17.75 choose a size)
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. Formerly listed as Boesenbergia panduratum.
