Ginger (lat. Zingiber officinale) is a perennial from the ginger family. Although it is the most well-known species, the family also includes kanovka and bananovka. It is interesting that there are no endangered species in that family, but there are 5 invasive species. Ginger is the most famous plant that is grown and used primarily for its essential oils. Its name comes from Sanskrit and means “horn-shaped body”, referring to the appearance of the rhizome. It is primarily used as a spice, but it has a variety of uses in oriental cuisines.
Ginger is a perennial that is considered one of the oldest cultivated plants. The stem and leaves can grow up to 1 m in height. Its rhizome, which grows and spreads underground, has a knobby shoot from which the stem grows. The rhizome spreads in clusters and quickly, and a new stem grows from each new shoot. A plant whose growth is not controlled often looks like a sod of plants.
The stem is upright and firm, dark green. The leaves are long, narrow and lance-shaped and can grow up to 15 cm. The flowers are clustered and predominantly yellowish in color. After flowering, the plant produces a fruit that is similar to a pod with seeds. Ginger blooms only in the second year after planting. The rhizome is hard and bumpy, it has a crust under which hides yellowish to pink flesh, similar in appearance to a chicory tuber.
Ginger is a plant of tropical and subtropical climate. It originates from eastern China, and was later imported to Europe via India. Due to its traditional cultivation in China, it has a great influence on gastronomy. It is also important in some European cuisines, such as English cuisine. It is primarily grown for its rhizomes, but other products that are good for health are also made from it. Today it is popular because of its healing effect on the human body and as a spice in the kitchen.
Types of ginger
There are many types of ginger that have spread throughout the world over time. Although their stem and leaves are always elongated and upright, they differ in the flower and color of the rhizome. Although ginger is not grown in large quantities in our area, there are several popular species in the world that are used in cooking or as medicinal herbs. These are some of the more famous ones.
Yellow ginger
Yellow ginger is classic ginger and the first thing that we associate with this plant. It has a distinctly yellow root that is used as a spice or medicine. It is known for its intense smell and strong taste. It is used to treat wounds, to boost immunity or for allergic and skin reactions. In addition, it is believed to help alleviate various pains and cleanse the body.
White ginger
White ginger is often called African ginger because it is often grown in Africa. It is known for its large white flower, so it is often used as an ornamental plant. Its root is usually dried and fished before use, and is used in many traditional Indian recipes.
Globba ginger
Globba ginger is a very tall specimen that blooms with clustered white flowers. The flowers appear in June and last until autumn. The best place for growing is shady and requires a lot of moisture. Its rhizome is light purple.
Beehive ginger
Beehive ginger differs from other types primarily because of its flower. The flower is orange in cone shape and looks like it is woven. This ginger is known for not being able to tolerate heat and direct sunlight, as its petals can literally catch fire.
Hidden ginger
Hidden ginger is also called turmeric ginger because of the extremely yellow color of the root. It has a beautiful pink flower that is also attractive as an ornament in gardens. It is often grown for personal use or in a pot, but it often has to be transplanted because it grows quickly.
Planting ginger
Ginger is a plant that primarily grows in the tropics and is not often grown in our area. In our area, it is grown mostly as a hobby or for personal needs, but there is no commercial cultivation. This is partly due to the unfavorable climate, and partly due to weak demand. Nevertheless, we bring some tips on how to grow ginger, at least for personal needs.
Planting time
Ginger in our area cannot survive outdoors due to its sensitivity and the different conditions in which it grows. That is why it is best to grow it at a constant temperature so as not to risk deterioration. Ginger survives at temperatures up to 12°C. At lower temperatures, it hibernates and slows down growth, and if the temperature drops below minus, the plant freezes and dies.
The optimal temperature for plant development is 20°C, but in our area it is not possible to achieve such a temperature throughout the year. Also, it is a tropical plant and likes moisture, so dry islands do not suit it either. When planted indoors, it can be planted at any time of the year at the specified temperature.
Choosing the substrate for planting
Ginger is a tuberous plant whose rhizome grows underground. It cannot be grown or grafted onto another plant, but by combining two species, different varieties can be obtained, which are then grown in different parts of the world and have different characteristics.
Planting from seed
Ginger develops a pod-shaped fruit that contains seeds for propagation. Planting seeds is not often practiced, considering that it reproduces well by rhizome. If seeds are still used, it is necessary to use checked and treated seeds. Before sowing, the seeds are moistened for 2-3 hours in order to germinate better.
They are sown in separate containers on humus soil to a depth of 2-3 cm and gently covered with earth. Then they need to be sprayed with water and covered with foil. Ginger takes longer to sprout, even up to 6 weeks. It is important to keep it at room temperature and water it regularly.
Planting seedlings
The most common and simplest way to grow ginger is from rhizomes. For planting, fresh roots with shoots are taken, which should preferably be left in water for 2 hours. The root is placed in compost soil mixed with sand and covered with loose soil. It is well watered and watch out for moisture. After 3-4 weeks, a seedling emerges, which needs to be transplanted into a larger bowl or container in order for the rhizome to continue developing.
Cultivation outdoors
In our area, it is almost impossible to grow ginger outdoors. It is grown outdoors in tropical climates around the world, which is why it requires a warm and humid climate. Although it is a plant from southern regions, it does not like direct sun, so during cultivation it should be protected from strong afternoon sun. In some species, direct sunlight can damage the plant.
Cultivation in a greenhouse
In our area, the most profitable method of cultivation is indoors, but the level of moisture and the quality of the soil must be satisfied. Ginger needs to ensure a temperature above 20°C throughout the year, although it can drop a little during the colder months. It has high requirements for high-quality soil, which must be humus and loose. Ginger loves moisture, so it needs to be watered regularly. It must have an irrigation system, and the best way is by sprinkling, which raises the humidity level in the greenhouse itself, but the plant also absorbs moisture through the leaves.
Growing in jars
The most popular and easiest way to grow ginger is in a jar. The plant needs to be provided with a jar at least 50 cm deep in which it can develop a rhizome. As it grows, it needs to be transplanted into deeper and wider jars.
With such cultivation, it is important to ensure a well-drained and loose bottom. Ginger likes soil rich in compost and nutrients, so flower soil can be used for cultivation. It is sensitive to the amount of water and needs to be watered well.
Ginger is grown in a humid and warm room with a lot of light, usually the kitchen. Indoor heating can dry out the air, so it is necessary to moisten the leaves or use a humidifier. In warmer weather, the plant can be taken out onto the balcony, but it is better to bring it in overnight and remove it from direct sunlight.
Ground
Ginger cannot thrive in poor and acidic soils. It requires the closest to natural soil, which is rich, humus and loose soil, slightly moist. Again, it is important that it absorbs well and does not retain water. The soil in which it is planted must be well cultivated, at least 30 cm in order to facilitate the development of the rhizome. Also, it can be mixed with sand to make it more breathable and lighter. Avoid planting ginger on clay and heavy soils.
Climate
Ginger is a plant of tropical climate and likes humid and warm areas. It likes to grow in the shade so keep it out of direct sun. Such conditions can only be adapted in closed spaces. It thrives well at 300 – 900 m above sea level with sufficient rainfall, which means 1,500 mm of precipitation. It grows in tropical parts of the world, so it can be found in Hawaii and Thailand, but mostly in India and southern China.
Growing ginger
Under the right conditions, ginger does not require a lot of work or special treatment. Once it gets used to the area it is grown in it will be easy to maintain. In the following, we therefore provide some advice on how to make an effort for ginger to succeed.
Matching cultures
In its natural environment, ginger is surrounded by many other plants, so the proximity of higher plants does not bother it. It tolerates house plants and vegetable gardens well. However, it does not do well if planted in close proximity to basil, horseradish and mint.
Watering
Ginger is particularly sensitive to moisture and water, so it is important to take care of watering. It is watered 2 – 3 times a week and it is important that the soil is moist, but not wet, so that the roots do not rot. It is watered with rainwater or demineralized water. In larger cultivation, it is important to provide an irrigation system that maintains humidity. Irrigation is especially important in three stages of development. The first is when rooting young plants. The second is during rhizome growth and the third is during flowering. Then it is necessary to pay more attention and water more regularly.
Fertilization
In order to promote its growth and ensure a quality rhizome, it is important to feed it properly. It does not tolerate manure very well, so it is better to enrich the soil with compost in the basic cultivation. Adding fertilizer in granules before sowing is also a good way. The granules are mixed with the top layer of soil and the plant is planted. The plant needs to be watered well so that the granules break down and enrich the soil. Liquid mineral fertilizers can be added later, and the greatest need is for nitrogen.
Propagation
The simplest and fastest way to propagate ginger is by rhizome. Fresh roots are used for the rhizome, and dried roots can also be used, which are soaked the day before planting. It is important that it has protrusions from which new shoots will later develop. It can also be propagated by seeds, but it is a longer and more permanent process.
Maintenance and care
The process of maintaining ginger is not difficult and the plant itself is easily grown in optimal conditions. When maintaining ginger, it is not necessary to invest a lot of work in order to get a bountiful harvest.
Plantation maintenance
Maintenance of ginger plantations includes breaking up any cover, aerating the soil and destroying weeds. Breaking the cover is important when the soil is harder or clayey. When the clay soil dries out or gets too wet, a crust can form that hinders the growth of rhizomes.
In addition to mulching, the soil must be constantly refreshed and watered so that it has a sufficient amount of oxygen. Dripping is best done by hand so as not to damage the rhizome or part of the plant. When dripping, it is enough to go to a depth of up to 10 cm in order to destroy any pests and aerate the soil.
Outdoors or in a greenhouse, you should also take care of weeds that can stifle the plant’s growth. That is why the soil must be properly tilled before sowing. This includes basic processing, which removes possible pre-cultures and fine shredding before planting. In addition, soil that has been neglected for a long time can be treated with herbicides to reduce or eradicate weeds.
Pruning and shaping
Ginger does not need to be pruned, but transplanting is important. Namely, after the plant takes root, the rhizome grows very quickly and fills the space, so it needs to be transplanted regularly as soon as it becomes too big for the jar or the space in which it is grown. When growing outdoors or in a greenhouse, it is important to thin it so that there is a minimum of 20 cm between each plant, which will allow air flow and space in the ground for rhizome development.
Harvesting ginger
If it is propagated by a rhizome or a seedling is planted, ginger is ready for use in 6 – 8 months. However, it is best to judge ripeness by the stem. When the stem reaches at least 1 m in height and the flower falls off, the rhizome is ready for consumption.
There are 2 ways of harvesting. One way is to remove the whole root and cut or mow the stem before harvesting. In this way, the entire root is used and the entire plantation is removed, which is practical in commercial cultivation. If it is grown for personal needs, one part of the rhizome can be used and the part with sprouts or stems can be transplanted to another place. This ensures constant growth and yield, and the part that is ripe is used.
After harvesting, ginger is washed from excess soil and can be used fresh or dried. Dried ginger is obtained by drying in a dryer until the moisture is reduced to 3%. It is usually ground into a powder that is used as a spice. Dried ginger does not lose its flavor or color, and can be stored for a long time.
Storage
After harvesting, ginger is best used fresh. You can keep it fresh in the refrigerator for up to 2 weeks. Due to longer transport, it is often frozen quickly so that it does not lose its properties. Another practical way is to candied it, i.e. preserve it in sugar so that it can be consumed for up to a year.
Diseases
Although it is a very resistant plant, ginger is not immune to diseases and pests. Diseases that can attack it can also damage the rhizome, and some of the most famous are:
Bacterial vein
Bacterial vein does not only attack ginger, but is one of the diseases that can cause more serious damage. This disease attacks the rhizome and is only visible when it is in an advanced stage. The first symptoms are the rotting of the leaves and the weakening of the stem. When the rhizome is dug up, it has a characteristic rotten smell. Diseased rhizomes must be removed, and the soil treated with fungicides. It is best to wait before planting rhizomes or bulbs in diseased soil.
Fusarium
Fusarium is caused by a group of fungi that are found in the ground and can migrate to the plant and cause damage to the rhizome. Fungi are active during periods of high humidity and enter damaged parts of the plant. That is why it is important to have well-drained soil, which removes excess moisture, and to use fungicides as protection against fungi.
Root bangs
Root rot is a disease typical of the rhizome of a plant. It appears as growths on the roots that dry out and crack over time. The rhizome becomes soft and mealy, and with time it dries and bends. Infected plants must be removed from the ground and burned to prevent the spread of the disease. Contaminated soil must be removed and treated with fungicides.
Pests
In addition to diseases, the plant can also be attacked by pests. Tips on how to fight them and all the most common pests are:
Snails
Snails are constant pests in the garden, and they don’t spare ginger either. In addition to eating young leaves and slowing down growth, they leave behind slime that can transmit many diseases. Snails are dealt with by collecting them by hand or by setting traps made of polenta, from which they later inflate and die. The ecological method does not harm the plant and the rhizome preserves the quality.
Ants
Ants are another predator that can damage ginger plantations. By digging tunnels in the ground, they look for food and often feed on rhizomes. They drill holes in it, which damages the root, which dries out over time, and is also suitable for the development of diseases. Ants can be driven out with salt or by using powder to drive out ants.
Aphids
Aphids attack many crops, including ginger. Their presence can be seen as black clumps under the leaf, which later begins to curl. Aphids feed on the sap of saplings and adult larvae with wings easily migrate to other plants. They can be fought with insecticides.
The use of ginger
Although ginger is not so well known and used in our region, it has many positive properties that make it good to use as part of the diet, as well as for the treatment of some ailments.
Preparations
Ginger in medicine
Ginger is used in folk medicine in several editions. It is rich in gingerol, which stimulates digestion and solves the problem of flatulence. It is known as an anti-nausea remedy and help with intestinal diseases.
It has antibacterial and anti-inflammatory properties, so it is used to boost immunity. Fresh ginger relieves allergies and helps with respiratory problems. Dried ginger tea calms and helps lift the mood.
Ginger calms stress and lowers cholesterol in the blood, so it is great for weight loss. In addition, it is also great for soothing travel ailments, which include nausea and dizziness.
Ginger root with honey and lemon acts like ibuprofen and reduces painful cramps. It is also used to make a tincture that soothes arthritis pain.
Ginger in cooking
Ginger has a unique taste, sweet and spicy at the same time, that’s why in cooking it is part of marinades, sauces and spice mixes. Dry and ground ginger is added as a spice in the preparation of meat or rice dishes, while fresh ginger is added to sauces.
It is easiest to grate or scrape the desired amount of fresh ginger with a spoon. It is added to stocks with fish, poultry and various stews. It goes well with all types of meat.
Ginger can also be used to prepare syrup or in the syrup itself (better known as ginger plum, which is eaten as an addition to biscuits for dessert). However, it should be taken with caution and should be avoided by people suffering from gallstones and high blood pressure.
It is recommended to consume it immediately after extracting it so that it has a milder taste. For an enhanced stock flavor, add the whole root.
History
Ginger was discovered in southern China, from where it spread towards India and into the tropics. In the Far East, it was mostly used as a poultice in the treatment of minor wounds and bleeding. During the 1st century, it was brought from India to Europe. It was also known to the ancient Greeks, and it was brought to Hawaii via the Pacific islands.
Some cultures spread to Africa, and some adapted to areas where the species are now native, such as Hawaii and Thailand. Many Polynesian groups used it as an antiseptic, to help with diarrhea and after childbirth, thus providing safer conditions for more difficult physical conditions.
Interesting things
Today, the largest producer and consumer of ginger is India. However, it is considered that the best quality ginger comes from Jamaica.
There is an interesting link between England and ginger. As a former colony, India exported large quantities of ginger to England. Traditional ginger bread was created from it, like a sweet pastry with ginger. Also, during prohibition, ginger was used to make beer, ginger ale, which is still popular in the world today.
Natural components are used more and more in today’s cosmetics, and ginger is especially well-known in Malaysian cosmetics. Namely, it is used there in skin whitening creams.
Photo: Reinhard Francan / Pixabay