Alpinia hainanensis

Alpinia hainanensis is a large, fast-growing species of ginger. At first glance, one might assume it is a shell ginger, but there are several key distinctions. 

This species grows about 6 feet tall and tolerates sun or shade. Flowers appear in spring at the top of all mature canes. The inflorescence is an arching cluster of a couple dozen flowers, opening in sequence. 

The floral buds are soft pink and open to reveal a reddish throat and large, bright yellow lip marked by red striations.

Pollinated flowers develop into round green fruits that develop over the summer. 

By late summer, the seedpods mature and turn bright orange. They keep good color throughout the winter. It is these orange fruits, and the seeds inside, that are grated and used as a cardamom substitute.

Alpinia hainensis multiplies by long rhizomes that spread out underground from each cane. 

This results in a fast-spreading plant with canes spaced a foot or more apart. The canes are evergreen and will live for several years.

The leaves are about 30 inches long, and glossy, with distinctive ruffled edges. The leaves and stems are highly fragrant when brushed against.

The native region of Alpinia hainanensis is south-east Asia. It is one of the hardiest of the Alpinias, surviving underground in USDA Zone 8, although flowering won't occur where the canes freeze back.

Propagation is normally by division of the rhizomes, but it is also easily grown from seed.

There is a horticultural cultivar sold under the name 'Pink Perfection'.

White turmeric (Curcuma zedoaria)

Curcuma zedoaria is very similar in appearance to golden turmeric, although somewhat smaller-growing and not quite as prolific. The primary visual difference is that the rhizomes are white instead of the yellow-orange color of turmeric.

This species is also known as white turmeric or zedoary, although herbalists often sell several different species under the name zedoary. Sometimes they will differentiate between "long zedoary" and "round zedoary" based on the shape of the rhizomes of the different species. Apparently they have similar medicinal uses, which may explain part of the naming confusion. There was also much confusion among early plant collectors and their plant descriptions. I base my identification of this species on a scientific paper titled "Taxonomic and nomenclatural puzzles in Indian Curcuma". It's probably only worth a look if you have a background in botany or taxonomy!

The leaves are broad and thin-textured, reaching 2 to 3 feet in height. Plants are in active growth during the warm months and go dormant as the days shorten in late fall and early winter. Growth resumes by mid-spring.

The rhizomes can be dug anytime the plants are dormant. Break off the "fingers" for use in the kitchen and replant the main rhizome for next year's crop. To me it tastes something like a strong-flavored carrot-parsnip blend with a peppery aftertaste. I like it grated in a salad or finely chopped into mixed vegetables or stir-fries. It's frequently added to pickled vegetables or curries.

Zedoary is used medicinally to treat inflammation, anxiety, stress, and fatigue according to WebMD, although there has been little scientific research done on this plant. Pregnant or breast-feeding women are advised not to take this supplement. Zedoary may also be applied directly to the skin as a mosquito repellent.

Curcuma zedoaria is native to Southeast Asia. It grows well in USDA Zones 8-10 and can be grown as a container plant in colder locations.

Also see: Curcuma longa

Golden turmeric (Curcuma longa)

Curcuma longa, commonly known as turmeric or Indian saffron, is a ginger relative that has long been used to add flavor and color to food. It also has medicinal applications, and is used to treat arthritis, heartburn, stomach pain, headache, colds, fever, depression, Alzheimers, and liver problems, all according to the doctors at WebMD.

As a garden or landscape plant, turmeric thrives in tropical and sub-tropical regions. Turmeric leaves are broad with heavy parallel venation and thin texture.

The foliage is light green and reaches about 3-4 feet in height over the course of the growing season. Turmeric grows best when it gets plenty of moisture throughout the growing season, and will tolerate sun or light shade.

Late in the year, the foliage declines as the plants go dormant. Now is the time to dig your harvest. Rhizomes branch freely as they grow, making a large mass close around the stem of the plant. Lift the entire clump and spray it with a strong jet of water to expose the golden wonder of turmeric.

You can break off the rhizome "fingers" for use in the kitchen. Grate fresh turmeric into chutney, pickles, meats, vegetables, rice and salad dressings. The flavor gets stronger as it's cooked so use it sparingly until you're familiar with the results. Turmeric tea is another easy way to get the health benefits of this amazing plant. It can also be used as a dye, so be aware that it will stain just about anything it touches a bright yellow color!
During the growing season, turmeric leaves can be used to wrap and cook food.

Turmeric stores best in the ground, so only dig it as you need it through the winter. I usually dig up a whole clump, break off what I need immediately, and "plant" the rest of the clump in a pot of mulch or compost. This makes it easy to retrieve fresh turmeric whenever I want it without digging up more clumps. It may also be stored in a sealed container in the refrigerator.

Extra rhizomes may be dried and ground to a powder for use during the summer months when the plants are in active growth.

Replant the mother stem with a portion of rhizome to grow again next year. Turmeric can also be propagated by planting some of the individual fingers just under the soil surface. When temperatures warm in the spring, growth will resume.

Curcuma longa is native to Southeast Asia and is recommended for USDA Zones 7b to 10b, but can be container-grown in colder climates.

See also Curcuma zedoaria

Ginger root (Zingiber officinale)

Ginger root (Zingiber officinale) has been one of the most widely used spices since ancient times. It has a variety of documented health benefits and is easy to grow as well.
The ginger "root" is actually a thick rhizome that grows right at the soil line and supports upright canes of leafy green foliage. The canes get 3-4 feet tall and the leaves are long and narrow, giving a bed of ginger a grassy appearance.

A long growing season is required to get a good harvest, and commercial ginger farms are usually in tropical regions with regular rainfall throughout the growing season.
Ginger can also be grown in containers, but the yield will generally not be as great as plants grown in the ground.
Late in the growth cycle, flower buds emerge from the rhizome and reach about 8 inches in height above the soil line. Small cream-colored flowers with a reddish-brown lip emerge from the bracts of the flower bud a few at a time over a period of a few weeks. Each flower is only open for a few hours in the morning, and the inflorescence is often hidden by the foliage.

The rhizomes continue to increase in size and weight during the growing season. In the top photo you can see the progression in the size of the rhizome as it grows from left to right.
Late in the year the swelling rhizomes may even push up out of the soil as they grow. The ginger may be harvested at this stage and is sometimes marketed as "baby ginger". Because it is more tender and less fibrous, this is the stage in development used for pickled and candied ginger.

In late fall, the canes wither and dry up as the plants go dormant.  At this time the mature ginger is ready to harvest. Since the rhizomes are very near the surface, they are easy to dig. In loose soils, you can just brush away the dirt from the top of the rhizome and gently dig it up with a trowel or small shovel. Store it in a cool dry place until ready to use. Rhizomes left in the ground will sprout again in the spring and have a larger yield the following year. If you dig more than you can use immediately, you can freeze the excess harvest for later use.

Note that fresh ginger is light in color with only a thin skin, as seen in the top photo. It does not have the thick brown peel usually found on dried and imported ginger root, even though imported ginger is often marketed as "fresh". Newly harvested rhizome only needs a light scrubbing to make it ready for the kitchen, while dry imported ginger will have a tough fibrous skin that needs to be peeled before use.

Ginger root is used in the kitchen to flavor tea, cookies, cakes, and many other sweet or savory dishes. The fresh leaves can also be chopped and added to soups or stews for a milder ginger flavor.
Medicinally, ginger is used to treat nausea, headache, muscle and joint pain, and arthritis.

Zingiber officinale is native to Southeast Asia and is recommended for USDA Zones 8-12. It is propagated by planting pieces of the rhizome about 1 inch deep at the start of the growing season.

Hedychium coccineum

Hedychium coccineum is one of the showiest species of ginger. Peak bloom occurs in early to mid-summer on the current year's growth, but a few blooms may appear in the late summer to fall months on late-emerging canes.

Each cane grows erect to a height of 6-7 feet and is topped by a spiky inflorescence. Each individual "spike" on the inflorescence produces several orange-red flowers, opening over a period of a few days. They are only faintly fragrant, but they do attract hummingbirds.

Even after the blossoms fade away, the inflorescence maintains a strong architectural appearance.

The canes are thick and sturdy, with a purplish-gray coloration when they first emerge.

Leaves are two-ranked and about a foot in length.

Hedychium coccineum is also known as orange gingerlily, scarlet gingerlily, and orange bottlebrush ginger. In addition, there are several named cultivars and hybrids that are commercially available. It is native to the eastern Himalayan region in Asia and grows in full sun to part shade. It is recommended for USDA Zones 7-10, being evergreen at the warm end of the range and grown as a deciduous perennial in colder zones.

In South Africa it's considered an invasive species due to its rapid spread by seed.

Alpinia galanga

Alpinia galanga is the spice that is most frequently used in Thai food. While it is botanically known as a ginger, and is even sometimes known as Thai ginger, for culinary purposes it is referred to as galangal. The flavor is more peppery when compared to ginger root.

The older, tan-colored rhizomes have the most intense flavor, while the new tender sections are milder. If you often flavor your cooking with ginger, this species is a good one to grow because the rhizomes may be dug at any time of the year for use in your favorite recipes. Unopened flower buds are also edible when steamed. 

The large inflorescence of greenish-white flowers is very showy for a short period of time in mid-summer. The canes are evergreen when grown in frost-free locations, and flowers will appear at the tops of the previous year's growth.

The erect canes grow 4-6 feet tall and individual leaves are 2-3 inches wide by 12-14 inches long.

Although they will grow in sun or shade, the plants perform best in moist environments. I had a clump growing for years in a part of the garden with no irrigation. It survived, but barely produced enough rhizomes to keep the clump going, much less have any for harvest. Since I moved the clump to an area that receives over-spray from the nursery irrigation I now have to harvest the rhizomes on a regular basis to keep the clump a manageable size.

Alpinia galanga is recommended for USDA Zones 8B to11.
Use it in curry pastes, stir-fries, soups and tea. Most cooks peel galangal before use. The rhizome is very dense and requires a longer cooking time than ginger, so it is usually cut in thin strips or crushed before being added to a recipe.

The rhizomes have been used in folk medicines to treat a wide range of ailments. It has strong anti-oxidant and anti-inflammatory properties.

Alpinia calcarata

Sometimes called Snap ginger, Alpinia calcarata is a very easy evergreen species that blooms on old growth. Blooms can occur at nearly any time of the year, but peak flowering occurs from late spring to early summer. The inflorescence is carried upright on the end of the cane. Leaves are long and narrow, about 1 to 2 inches wide by 14 inches long.

The thin-stemmed canes arch gracefully from the weight of leaves and flowers. The inflorescence always grows erect, regardless of the degree of arch in the cane.

The clumps grow 3-4 feet in height and spread wider as they multiply. Rubbing or bruising the foliage releases a pleasantly spicy fragrance.

Rhizomes are thin with well-spaced canes.

Alpinia calcarata is recommended for USDA Zones 9-11. It is native to India and grows in sun or shade.
The rhizome is not considered edible, but experimentally, rhizomes of Alpinia calcarata are shown to possess antibacterial, antifungal, anthelmintic, antinociceptive, anti-inflammatory, antioxidant, aphrodisiac, gastroprotective, and antidiabetic activities.

Buy Alpinia calcarata rhizomes

Alpinia nutans

Among the many types of gingers, Alpinia nutans is one that is grown primarily as a foliage plant because it supposedly rarely flowers in cultivation. It may just need the right cultural conditions. As you can see, the flowers are beautiful and it's one of the earliest gingers to bloom in spring. The erect inflorescence contrasts nicely with the dark green foliage.

The flower spikes appear on the ends of mature canes, so don't cut down the foliage in winter or you won't get blooms. 

Unopened buds are soft pink...

and pop open to reveal the vivid red and yellow lip.

This plant is sometimes sold as Dwarf Cardamom or False Cardamom. The foliage has a very pleasant cardamom scent when bruised, but this is not the species that produces the spice called cardamom.

The broad-leafed evergreen canes grow 3-5 feet tall and individual leaves grow about 3½ inches wide by 15 inches long. The canes crowd together in a dense clump and can live for years if not damaged by cold.

Alpinia nutans is recommended for USDA Zones 8-11. In Zone 8 the canes may freeze to the ground in the winter, then send up new growth in the spring. The foliage looks its best when grown in shade to part-sun locations.

Alpinia zerumbet (shell ginger)

Shell ginger (Alpinia zerumbet) is one of the largest-growing of the commonly cultivated gingers, typically reaching about 8-10 feet in height. The pendulous flower spike emerges from the tip of mature canes. It consists of an 8-inch long cluster of individual flowers. Blooms may appear at any time of the year, but they are most likely in spring and early summer.

Leaflets positioned alternately along the canes are dark green and about 4½ inches wide by 2 feet long. The foliage is evergreen and is only damaged by severe freezes.

The bruised leaves are very fragrant. Dried leaves and stems make an excellent addition to dry or simmering potpourris.
The plant spreads by rhizomes and it doesn't take long to form a massive clump. It makes an excellent background or screening plant if you have the room for it. Old dried canes and leaves remain standing for a long time and manual removal is required to keep the plant looking its best.

The large rhizomes are not edible, but the leaves have many reputed uses in folk medicines.
Alpinia zerumbet is native to eastern Asia and is recommended for USDA Zones 8-12. In Zone 8 the canes may freeze back each year before maturity, preventing the production of blossoms.

There is a variegated form of shell ginger that grows about 6 feet tall, and a dwarf variegated form that only gets about a foot tall.

Zingiber zerumbet (Shampoo Ginger)

Zingiber zerumbet is one of the deciduous gingers that multiplies rapidly and blooms reliably every year.  It is also known as Pinecone Ginger or Shampoo Ginger.  The "shampoo" is the copious amount of fluid produced by the plant inside the mature flower cones.  When squeezed out, the fluid can be used as a fragrant hair rinse or body wash.
The inflorescence emerges directly from the ground and rises about a foot above the soil.  Delicate yellow flowers open a few at a time from between the scales of the green cone as summer progresses.

By fall, the cones become a bright red and can be used as long-lasting cut flowers.

Zingiber zerumbet grows to about 5 foot in height and blooms best in full sun to part shade, but the plant will also grow quite well in full shade.  It is native to southeast Asia and is recommended for USDA Zones 8-11.  In colder climates you can easily grow this plant in containers or as a seasonal garden plant that is lifted in the fall and stored in a dormant state over the winter.

The root of this ginger is not considered edible, but the leaves can be used to flavor foods while cooking. In some traditional medicines the ground and strained rhizome was mixed with water and drunk to ease stomach ache.  A poultice of the ground rhizome was also used to treat sprains and bruises.

Chemical compounds extracted from the leaves and rhizomes have been shown to have anti-inflammatory and anti-microbial properties with potential for use in medicines. One such chemical, zerumbone, is being investigated as a treatment for various types of cancer.

Cheilocostus speciosus

Cheilocostus speciosus is a large, fast-growing ginger native to tropical Asia.  A few years ago the Costus genus was split into several genera, separating the African species from the Asian species, and this plant is now correctly known as Cheilocostus speciosus.  It is one of the spiral gingers and this species grows some of the best spirals in the group.

The plant can grow 8-10 foot tall and wide in a single season and flowers start forming on the tip of each cane by early summer.  Even after a hard freeze, new growth quickly comes into bloom.  As the canes reach their mature height, a reddish cluster of bracts forms on the tip.  Pink flower buds quickly develop and the bracts secrete a sugary substance that is well-liked by ants.

The buds open into a large, white, tissue-paper-like flower over 3 inches in diameter.  Flowers open singly or a few at a time through the summer.  The flower is the reason this is sometimes called the Crepe Ginger.

Even after the flowers have finished, the remaining red bracts provide long-lasting color into the fall. The cone-like bract formation can reach 8 inches in length.

The plant will grow in either sun or shade, but looks its best where it gets at least a little shade during the hottest part of the day.  This is supposed to be the most cold-hardy among the spiral gingers and is recommended for USDA Zones 7-12.

There are various select varieties in cultivation which vary in growing height or leaf variegation.  The rhizomes of Cheilocostus speciosus are not considered edible, but various cultures do attribute medicinal qualities to them.