{"id":295,"date":"2022-09-08T12:51:02","date_gmt":"2022-09-08T12:51:02","guid":{"rendered":"https:\/\/survivalfoodplants.com.au\/?post_type=product&p=295"},"modified":"2025-08-04T09:32:06","modified_gmt":"2025-08-04T09:32:06","slug":"ginger","status":"publish","type":"product","link":"https:\/\/survivalfoodplants.com.au\/index.php\/product\/ginger\/","title":{"rendered":"Ginger"},"content":{"rendered":"\r\n

Botanical Name:<\/strong> Zingiber officinale<\/p>\r\n

How to Grow It<\/b><\/h3>\r\n

Ginger is a clumping perennial<\/b> grown for its aromatic underground rhizomes<\/b>. It produces lush green strappy leaves to around 1\u202fm tall, and in the right conditions will form a dense, tropical-looking clump in just a season or two.<\/p>\r\n

In nature, ginger is an understory plant<\/b>, thriving in dappled shade beneath trees \u2013 but in commercial production<\/b>, it\u2019s usually grown in full sun for bigger harvests. Both work, but if you have a hot garden, give it a bit of shelter for happier plants.<\/p>\r\n

The main ingredient for growing ginger is warmth<\/b>. It does best planted in spring<\/b> in subtropical and tropical areas. In cooler climates, you can still grow ginger \u2013 just expect a shorter season and smaller rhizomes.<\/p>\r\n

While ginger is drought-tolerant<\/b> (thanks to its rhizome system), it thrives in moist, well-drained soil<\/b> with regular water. Harvest when the foliage dies down in winter, or just dig pieces as you need them: early\u2011season ginger is tender and mild, while late\u2011season ginger is larger, hotter, and more pungent.<\/p>\r\n

Propagation is foolproof \u2013 simply divide the rhizomes<\/b> in spring. Break a root into chunks with at least one \u201ceye,\u201d plant it, and it will shoot easily. Organic store-bought ginger will often sprout just fine if you can\u2019t find seed rhizomes.<\/p>\r\n

Ginger grows beautifully in pots<\/b> for a couple of years, until it becomes potbound \u2013 then you\u2019ll need to tip it out, divide, and start again.

<\/p>\r\n\r\n\r\n\r\n

\"\"\r\n
Ginger rhizomes dug up for division and replanting.

<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Herbal & Nutrient Value<\/b><\/h3>\r\n

Ginger isn\u2019t just a kitchen staple \u2013 it\u2019s one of the most widely used medicinal herbs in the world<\/b>. It\u2019s packed with potassium, manganese, copper, and magnesium<\/b>, plus small amounts of vitamins A and B<\/b>.<\/p>\r\n

But its real power comes from compounds like gingerols<\/b> and shogaols<\/b>, which have proven anti-inflammatory, anti-nausea, and circulation-boosting<\/b> effects. Ginger tea or slices in hot water are famous for easing nausea<\/b> \u2013 from morning sickness, motion sickness, or even a queasy stomach after a heavy meal.<\/p>\r\n

It\u2019s also used to ward off colds and flu<\/b>, support digestion, and warm the body in winter. Ginger is one of those herbs that\u2019s good to eat \u201clittle and often\u201d for its long-term health benefits.<\/p>\r\n

Traditional & Home Remedies<\/strong><\/p>\r\n

Galangal Tea: – <\/strong>Thin-sliced rhizome boiled for 10\u202fminutes; drunk for colds, sore throat, and nausea.
Galangal Poultice: – <\/strong>Fresh rhizome grated and applied to bruises or sore joints (warming effect).
Digestive tonic: – <\/strong>Small rhizome slices chewed after heavy meals.
Herbal inhalation: – <\/strong>Crushed galangal in hot water inhaled for sinus congestion.

<\/p>\r\n

Using It in the Kitchen<\/b><\/h3>\r\n

Ginger is a spice that does everything \u2013 savoury, sweet, and even drinks. It\u2019s sharp, zesty, a little sweet, and can have a surprising \u201cheat\u201d if you use a lot.<\/p>\r\n

You can grate, chop, mince, or slice<\/b> ginger into stir-fries, curries, soups, and marinades<\/b> \u2013 it pairs beautifully with garlic and chili. It has a special synergy with pumpkin and sweet potato<\/b> (try it in your next pumpkin soup).<\/p>\r\n

Fresh ginger keeps well in a cool, dark pantry<\/b>, and can also be sliced and dried<\/b> for year\u2011round use (just toss dried slices straight into soups or curries).<\/p>\r\n

Simple recipe ideas:<\/b>
– Ginger & Pumpkin Soup<\/b> \u2013 saut\u00e9 grated ginger with onion, add pumpkin and stock, blend smooth.
– Fresh Ginger Tea<\/b> \u2013 simmer sliced ginger in water, add honey and lemon for a warming drink.
– Ginger Stir\u2011Fry<\/b> \u2013 fry chopped ginger, garlic, and chili before tossing in veg or meat.
– Ginger Honey Marinade<\/b> \u2013 mix grated ginger, soy, and honey for a perfect meat glaze.
– Ginger Biscuits<\/b> \u2013 add ground or grated ginger to biscuit dough for a spicy, sweet treat.

<\/p>\r\n

Other Uses<\/b><\/p>\r\n

Ginger isn\u2019t just for the plate \u2013 it\u2019s for the garden and your health<\/b> too. The lush green clumps are ornamental, and the spent foliage can be chopped for mulch<\/b>.

<\/p>\r\n

Why it’s a survival plant:<\/h3>\r\n

Hardy, drought-tolerant, endlessly renewable<\/b>, and offering food, spice, and medicine in one plant. Plant a few clumps and you\u2019ll have fresh ginger for years \u2013 to heal, to flavour, and to lift even the simplest meal.<\/p>\r\n","protected":false},"excerpt":{"rendered":"

Ginger is one of the most versatile and valuable plants you can grow. Hardy, easy to propagate, and endlessly useful in the kitchen and medicine cabinet, it\u2019s a true survival garden star \u2013 flavouring your food, soothing your stomach, and thriving year after year.<\/p>\n","protected":false},"featured_media":109,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":100,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":""},"product_brand":[],"product_cat":[39,40,48,42,44,45,46,47],"product_tag":[],"class_list":{"0":"post-295","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-drought-resistant-plants","7":"product_cat-high-nutrition-plants","8":"product_cat-medicinal-plants","9":"product_cat-pot-and-container-plants","10":"product_cat-shade-loving-plants","11":"product_cat-soups-and-curries","12":"product_cat-stir-fry-plants","13":"product_cat-tea-plants","15":"first","16":"instock","17":"shipping-taxable","18":"product-type-simple"},"aioseo_notices":[],"jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product\/295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/media\/109"}],"wp:attachment":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=295"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product_brand?post=295"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product_cat?post=295"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product_tag?post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}