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Chinese ginger

Boesenbergia rotunda

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The plant makes a wonderful addition to a tropical plant collection, as its foliage and flowers are beautiful and unique. The rhizomes of the Chinese ginger are often shaped like a bunch of fingers, where it gets its common English name, the finger root. The plant will go completely dormant in winter, dig it up and store it in a paper bag in a dark cool place and plant it again in spring.

Planning

Difficulty
Easy
Fruiting time
Summer

Harvesting

Rhizomes are harvested when the leaves have yellowed or died and the plant is in the dormant phase.

Propagation

Rhizomes
When cultivated in well-drained loam, rich in organic matter the rhizomes multiply fast-divide in dormant stage.
Cuttings
Plant root cuttings 5-10 cm deep, usually about 30 cm apart, and keep the soil moist.

Geography

Origin
China to west Malaysia.
Natural climate
Tropical and Sub-tropical

Environment

Light
Partial Sun, Full Shade
Soil moisture
Dry
Soil type
Loam, Sand
Soil PH preference
Acid
Frost hardiness
Tender

Uses

Edible
The flavor is similar to culinary ginger (Zingiber officinale), but sweeter, and much less pungent. Goes well into curries, particularly fish curries and are often used in Thai and Indonesian cooking or use in beverages.

Personality

Family
Zingiberaceae
Flower colour
Pink
Scent
Mild

Problems

No serious diseases and pests are known.

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