Zingiber officinale

Ginger produces tasty and spicy roots with a lemony taste. Originally from Asia, it has been used for a long time for its culinary qualities and medicinal properties. Plant the rhizomes in spring for a harvest 6 to 9 months later. Ginger is mainly grown in pots, but it can be grown in open ground in regions with hot summers.

It is originally from Asia. Ginger belongs to the Zingiberaceae family, which has over a hundred species. Its name comes from the Sanskrit word 'shringavera', meaning 'in the shape of a deer's antler'. Ginger will develop large leaves about 1m (3ft) tall. Flowering takes the form of highly fragrant red flowers. The blooms appear in summer, but not always in our climates.

In terms of cooking, ginger brings a lemony and spicy touch to dishes. It is commonly used as a spice in Asian cuisine, especially Indian cuisine. Grated, chopped, or sliced, ginger adds flavour to savory dishes as well as desserts. Use it to flavour broths, meats, fish, or sauces. The flavour will be milder if you add it at the end of cooking. It also adds aroma to cakes or tea.

Ginger is grown in pots. It can sometimes be grown in the vegetable garden, in open ground or under cover depending on the climate. This tropical plant likes heat and humidity.

Harvesting: ginger is harvested when the stems dry out and turn yellow. This is usually 8 to 9 months after planting, or as early as 6 months if you prefer a less spicy and more lemony taste. For open ground cultivation, gently dig up the roots with a garden fork. Let them dry in the sun for a few days. In the vegetable garden, the harvest should be completed before the frosts arrive.

Storage: consume freshly harvested ginger to fully enjoy its fragrance. However, the roots can be stored for several months in a dry place or in a freezer. Over time, their taste becomes spicier.

Gardener's tip: apply mulch around the plants to keep the soil moist and reduce the need for watering.