The ginger root is known to most people as a kitchen spice. It has a hot, aromatic taste and gives many dishes an exotic touch. Its origin is also exotic. The ginger plant grows in the tropics and subtropics. However, the original home of Zingiber officinale is no longer known for certain. Today, ginger cultivation takes place in many countries around the world, including France and Australia.
ginger plant
growth
Ginger (botanical name Zingiber officinale) grows as a herbaceous perennial. The leaves sprout from a rootstock, a rhizome. This root tuber is used in cooking or as a medicine. Ginger plants have thick stems and long leaves, resembling reeds in appearance. The kitchen spice reaches a height of 50 - 150 cm. The inflorescences also arise directly from the ginger rhizome. At 25 cm long, the flower stem remains smaller than the long leaves. Several small red, yellow or purple flowers grow in the scale-like flower spike.
Ginger plants are not evergreen. After the growing season, the leaves die off and a dormant phase begins. The plant uses the storage substances in the rootstock to survive.
propagation
The ginger bulb constantly forms new sections, the plant can then be propagated by dividing the rhizome. Seeds form on the flowers, but they hardly play a role in commercial propagation.
Commercial cultivation
The ginger is cultivated in the respective cultivation countries in sometimes huge plantations. For the kitchen, it is harvested for the first time after a few months. Then the rhizome is still young and tender. These ginger bulbs can be used fresh or sold. Spice ginger, which is dried and ground, is only harvested at the end of the growing season. At this time the leaves die off. Although there are harvesters for ginger, most of the cultivation and harvesting is still done by hand.
Ginger cultivation in the garden
In its homeland, ginger plants are grown directly in gardens like potatoes are in our country. Rhizome pieces are placed in the ground at an appropriate distance. The plant likes it warm and humid and, with good care, quickly puts out leaves and flowers. While the perennial grows above ground, the rhizome forms new sections in the ground. It only spreads vertically and soon resembles a deer antler. Ginger roots can be dug up fresh and used immediately in the kitchen or preserved for later use.
origin
According to assumptions, ginger plants originally come from Indonesia or Sri Lanka. However, since the spice has been known in medicine and cuisine for thousands of years, the perennial has spread all over the world. Ginger came to Europe via China and India. It has been known here since ancient times. In the 16th century, the Spaniards also brought ginger bulbs to the New World, where he found perfect conditions due to the right climate. New ginger varieties developed in Jamaica, Brazil and later also in Australia.
Today's main growing areas
Ginger is successfully cultivated in many tropical and subtropical countries. The largest exporter is China while India is the largest producer. In India, however, the cultivated ginger is mainly used itself. Regional varieties are grown in countries such as Australia, Jamaica, Brazil and Thailand. The individual types of ginger differ in the size and fiber content of the tuber, and the spiciness and aroma can differ.
ginger varieties:
- Australia: fibrous tuber, mild taste
- Brazil: very productive, large tubers
- Fiji Islands: tuber low in fiber, high moisture content
- India: bulbs with a slight sweetness, aroma reminiscent of lemons
- Jamaica: particularly intense aroma
- Nigeria: very hot, but not very aromatic
particularities
Since the cultivation of ginger plants is very easy, we can also do it on the windowsill or in the summer garden. All you have to do is stick a bought ginger bulb with several eyes in the ground and keep it moist. The first leaves will soon sprout. The location should be warm and sunny. Since the plant is not hardy, it can be harvested in the fall or will overwinter indoors.
In Austria there is a series of trials for the commercial cultivation of ginger plants in Burgenland. However, it is not yet certain whether it will be warm enough in autumn for the plants to mature.