Ginger: varieties and origin
Susanne Amrhein - journalist and editor for health topics
Where does ginger come from and what types are there?
Even though ginger is now available in most supermarkets, the tubers usually have a long journey behind them. Ginger grows in warm overseas countries in more than 100 different varieties. Its type, origin, harvest and processing are crucial for its later use. If you want to use ginger in the kitchen, as a medicinal plant or in the garden, it is helpful to take a closer look at its origin and the different types of ginger.
What is ginger?
- Botanical name: Zingiber officinale
- Pharmaceutical name: Zingiberis rhizoma
- Ginger belongs to the ginger family of plants.
- The underground rootstock, the ginger rhizome, is the main stem of the plant.
- The above-ground plant has a reed-like stem with long, pointed leaves.
- The height is 50 – 150 cm.
- The ginger flower consists of a long, scaly inflorescence with yellow, purple or violet petals.
- Ginger is mainly used as a spice and medicinal plant.
Where does ginger come from?
Ginger comes from Asia. Its exact country of origin is not known, however. Ginger was first mentioned by name in China in the second millennium BC, in the first writings about herbs. From there, the ginger plant spread to West Africa and South Asia. Ginger has been known in India and Sri Lanka for around three thousand years. Ginger, on the other hand, only reached Europe in the first century AD. Since ginger needs special conditions to grow, it cannot be cultivated in all countries.
Where does ginger grow?
Ginger likes warm and humid climates and grows mainly in tropical and subtropical regions.
Countries that grow ginger include:
- Sri Lanka
- India
- Indonesia
- Vietnam
- China
- Japan
- Taiwan
- Australia
- France
- Nigeria
- Brazil
- Peru
The largest area of cultivation is in India. Around half of the world's ginger is produced here. However, most of the ginger is grown there for the Indian population's own consumption. The largest ginger exporters include China and Nigeria, which produce around 500,000 tons every year. (1)
Especially in China, the country from which our edible ginger most often comes, quality standards are often lacking when it comes to growing ginger, and the quality of the soil and the use of pesticides do not meet the standards usual in Germany and Europe. Our tip: not all ginger is the same, so be sure to pay attention to the origin, quality and reliable standards. Growing ginger in large quantities in Europe has not yet become common practice.
Does ginger also grow in Germany?
There is also small-scale ginger cultivation for trade and sale in Germany. However, the weather conditions here are not stable enough to grow ginger productively. Most ginger is therefore still imported: in 2019, around 25,000 tons were imported into Germany. In the first five months of 2020, 12,000 tons of ginger were already imported. (2)
However, if you want to grow ginger at home, it grows quite well on the windowsill, balcony and sometimes even in your own garden. To plant your own ginger, all you need is a fresh, organic ginger root with several "eyes" (small, rounded growths). You can cut this root into five centimetre pieces and soak them in water overnight. The next morning, you can place the cut end in a flowerpot with normal potting soil so that part of the rootstock is still visible. You should then water the ginger regularly in a warm, sunny spot or moisten it with a spray bottle so that the soil is always moist but not too wet so that the ginger root does not rot. After a few weeks, with a bit of luck, you will see the first green shoots.
However, if you want to grow the ginger plant outdoors, you should start growing it indoors and only plant it in the spring when temperatures rise. Ginger is not winter hardy in our latitudes, however. But with a little luck, you can harvest your own ginger bulbs after a few months.
When do you harvest ginger?
Ginger is ready for harvest after 6 to 8 months , depending on whether it is to be used as a fresh tuber or as a spice. Either the whole tuber or just a part is harvested. If the rest of the ginger rootstock (rhizome) remains in the soil, it continues to grow and forms new plant shoots and tubers.
The so-called "green ginger", i.e. the fresh, young tuber, is harvested when the plant is still in its growth phase. The young ginger tubers are very tender and have a rather mild aroma. They are used as a kitchen ingredient and are used fresh. In the countries where ginger originates, the peel can even be eaten. Freshly harvested and washed, it tastes just as aromatic and juicy as the ginger pulp. Only in older ginger does the peel become woody and dry. The spiciness of the tubers increases the later they are harvested.
Spice ginger, on the other hand, is only harvested when the leaves of the plant turn yellow and begin to dry out. The ginger root is taken out of the ground, washed, peeled and then dried and ground. Whether ginger is later used fresh or as a spice also depends on the type of ginger and the country of origin. (3, 4)
What types of ginger are there?
There are around 150 different types of ginger worldwide. They differ in quality, appearance and taste due to the climatic conditions and soil conditions in their countries of origin. For example, Indian ginger has a slightly sweet aroma reminiscent of lemons. Ginger from China or Jamaica has a particularly intense taste and smell. Ginger bulbs from Nigeria are mainly processed into powder because they are very strong and spicy. Thai ginger is mainly known as "galangal". Its taste is also intense, lemony and spicy. In Thai cuisine it plays an important role both fresh and as a spice.
Some types of ginger are sometimes referred to as " green ", " red " or " black ginger ". However, these names are somewhat misleading. "Green ginger" refers to young, fresh ginger that is harvested as a vegetable tuber. However, it does not look green. Only the skin of some ginger types that are harvested very early can have a slightly greenish shimmer. Black (Thai) ginger is by no means black either, but has a purple or dark blue color inside. Only "red ginger", which grows in China and Vietnam, among other places, actually has a reddish pith.
In supermarkets, greengrocers and at weekly markets, you can find different types of ginger here too - fresh, dried and as a ground spice. It is worth asking the retailer about the different types and their taste characteristics. Ginger can now even be bought in some flower and plant markets. In addition to its properties as a kitchen ingredient or medicinal plant, ginger is increasingly valued for its interesting flowers.
What does the ginger flower look like?
Ginger is also very popular with flower and garden lovers because of its attractive, mostly purple or red flowers. The ginger flower consists of a long, scaly inflorescence with purple, violet or yellow petals. The inflorescence grows directly from the ginger rhizome. The bud of the ginger flower initially resembles a pine cone. Later, the petals unfold. In modern floristry, ginger flowers are also arranged as cut flowers in vases. If you grow your own ginger in your house or garden, it is not certain whether the planted ginger bulb will actually produce a flower.
Red ginger, also known as purple tropical candle or ginger lily, is the most commonly available plant in garden stores. In tropical countries, it often grows in parks or gardens. Here, it thrives in conservatories or as a houseplant.
In summary:
Although ginger is a predominantly imported, tropical plant, it is readily available in Germany. But not all ginger is the same: There are around 150 different types of ginger, which grow mainly in Asia, but also in Latin America and some in Europe. It is important to pay attention to the quality of the root, as there are major differences, especially when it comes to pesticide contamination. Ginger from China, which is mostly offered for sale, is treated with more pesticides than varieties from India, for example. For this reason, it is particularly important to understand where ginger comes from and how the different varieties differ.
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