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Zingiber officinale

  • Perennial
Home Perennial Zingiber officinale

Not known in a truly wild situation.

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[blocksy-content-block id=”832″]
Family: Zingiberaceae
Height: 1.5 m / 5 ft
Sun, Semi-shade
Light, Medium and Heavy Soil
Moist

Plant Rating

Edible Uses: 4 of 5
Medicinal Uses: 5 of 5
Other Uses: 2 of 5

Native Habitat

Ginger: Common,Cooking Stem, Canton Zingiber officinale native habitat is Not known in a truly wild situation.

Edible Uses

The rhizomes are widely used in many areas of the world as a flavouring, adding a hot, spicy flavour. They are added to dishes such as cakes, curries, chutneys, stir-fry dishes, candies etc. They are also commonly used in beverages, especially ginger beer. The roots can be used fresh, where a small amount of the grated root is added to the dish, or the root can be dried and ground into a powder, when it will store well for later use. The dried root is about twice as pungent as the fresh root. The very young rhizomes, known as stem ginger, are peeled and eaten raw in salads, pickled, or cooked in syrup and made into sweetmeats. The young, slightly spicy leaves and young shoots can be eaten as a potherb, or pureed and used in sauces and dips. The leaves can also be used to wrap food whilst it is cooked. The young inflorescences can be eaten raw. An essential oil obtained from the root is used in flavouring essences.

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