Ginger (Zingiber officinale) is a globally known spice and medicinal plant. The origin of the ginger cannot be determined with certainty, but due to the current cultivation areas and the required site conditions, there are indications of where it probably originally came from.
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Origin of Ginger
It is undisputed that the popular tuber grows in the tropics and subtropics. In Asia in particular, it plays a traditional role and has been used there as a natural remedy for centuries . In the Middle Ages, ginger was considered the ideal pepper substitute for the poor. Because the ginger root made its way from India to Central Europe in the 9th century, this is often cited as the actual origin of ginger. Sri Lanka is also mentioned in some places. However, this has not been officially confirmed. But the fact is that the roots were found in the following countries long before the rest of the world:
- China
- Indonesia
- Japan
- Nepal
- Nigeria
- South America
- Thailand
Today’s cultivation areas
Due to the high demand for ginger, it is now grown almost all over the world. Whether in the USA, Argentina, France or Germany, if the site conditions are optimal, the root will grow well.
In Germany, the cultivation has been researched since 2017 by the Bavarian State Institute for Viticulture and Horticulture in Bamberg. In order to recreate the tropical/subtropical humid and warm climate, polytunnels and greenhouses were used for cultivation. In the meantime, the cultivation is considered successful and has gone into commercial cultivation. Cultivation areas in mild climate zones are primarily selected. The Franconian region is particularly convincing here, where the most optimal climatic conditions for the ginger root prevail in Germany. But classic wine-growing areas on the Moselle or the Rhine also offer suitable site conditions all year round.
Local taste differences
Depending on where ginger is grown, it differs significantly in taste and in some properties, as can be seen from the following examples:
- Australian ginger root: fibrous, mild in taste
- Brazilian root: high yields and extensive tuber size
- Fijis: tender due to few fibers, very juicy/moist
- India: slightly sweet aroma
- Jamaica: extraordinarily intense taste aroma
- Nigeria: high heat, little aroma
- Peru: Organic ginger with a mild aroma, low heat and medium texture
Commercial ginger cultivation
For the cultivation, mostly large plantations are set up at the respective location worldwide, on which, depending on the climate, huge foils favor the growth of the exotic roots. The rhizomes are cut off in early autumn to be harvested for fresh use. At this point, there is still a high degree of tenderness and juiciness and a mild aroma. For the production of spices, the harvest is delayed until the withering begins and the vegetation phase is coming to an end. After drying, the ginger is ground and taken to market. Harvesting is usually done unconventionally by hand in order to be able to check at the same time whether the desired harvest maturity has been reached.
Private self-cultivation
The ginger root also grows in German gardens. If the foil technique is also applied here, the spice and medicinal plant can be grown in almost any region, but also on the windowsill or the balcony itself if you pay attention to a few details:
- Ginger root from the supermarket is suitable for propagation (only use firm and plump specimens)
- Planting time: around mid-May (after the ice saints)
- Put the roots completely in nutrient- and humus-rich soil (plant with the eyes upwards)
- Growth due to foil tension
- Planting distance: 20 centimeters in the bed – slightly less for pot cultivation
- Location: sunny and warm
- Keep soil evenly moist
- Harvest at the latest before the onset of frost
- Hibernation: frost-free
