Wholesale Ginger

01.
A Bit of Botany

a little botanical information on ginger

description
Ginger is a perennial root of the plant Zingiber officinale (of the Zingiberaceae family) which creeps and increases underground, in tuberous joints; in the spring it sends up from its roots a green reed, like a stalk, 2 feet high, with narrow lanceolate leaves; these die down annually. The flowering stalk rises directly from the root, ending in an oblong scallop spike; from each spike a white or yellow bloom grows.

common names & nomenclature
The genus name zingiber is from Old English gingifer, from Medieval Latin gingiber, from Latin zingiberi, from Greek zingiberis. The word apparently was readopted in Middle English from Old French gingibre (Modern French gingembre). Meaning "spirit, spunk, temper" is from 1843, American English. "Ginger-ale" was recorded and in use by 1822; and ginger-snap as a type of cookie is from 1855, in American English.

Also known as:
ginger, ginger root

02.
Where in the World

habitat and range for ginger

Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.

03.
Cultivation & Harvesting

considerations for growing and harvesting ginger

climate
Ginger prefers a tropical climate - sheltered spot, filtered sunlight, warm weather, high humidity.

soil
Ginger prefers rich, moist soil that is never water-logged.

growing
Plant sections of ginger root rhizome, each with growth buds, in late winter or early spring.

Every rhizome you plant will first only grow a few leaves, in the one spot. Over time it will become a dense clump and very slowly get bigger.

harvesting
The best time to harvest ginger root is any time after the leaves have died down. Usually it takes eight to ten months to reach this point.

preserving
Ginger root can be used fresh, or dried as cut pieces, powdered, or even crystallized/candied. Store dried ginger in an airtight container in a cool, dry place.

04.
The Rest of the Story

ginger history, folklore, literature & more