This is the preferred ginger for Thai cooking. Tight clumps of beautiful lush green foliage which produces cream flowers.
A tropical perennial plant with thick fleshy rootlets which are widely used in cooking in Thailand and Indonesia for their aromatic spicy flavour. Can be eaten raw in salads, added to soups and curries, and made into pickles.
This is a new release and an absolute gem of a ginger. A compact growing costus with maroon stems and undersides of leaves. As with many costus, the yellow flowers are edible and make a great zesty addition to salads.
A fantastic ginger which flowers nearly year round. Bright red bracts with orange flowers. Great in any garden or pot. The orange day flowers are edible which make a zesty addition to your garden salads.
The rhizomes of this native Australian ginger can be used as a spice in cooking in much the same way as its Asian relative (Turmeric - Cur. Domestica). This ginger also makes a great ornamental plant with its mauve bracts and yellow flowers. Deciduous.
A deciduous ginger which grows to about 60 or 70cm in height. Roots can be harvested in Autumn or Winter and eaten - usually dried and ground (Ground Turmeric). Great for cut flowers.
Light pink flower spikes which usually get to 50cm in height. Flowers easily. Good cut flower. As with most of the Torch Gingers, the unopened buds of the flowers are edible and often used in soups, curries and salads in South East Asia.
Long-lasting soft-pink flower spikes. Keep moist and well fed during growing season to get optimal flowering. Like most of the Torch Gingers, this one has edible flower buds. The edible torch gingers are commonly called 'bunga kantan' in Malaysia.
A massive ginger producing long-lasting flower spikes up to 1m tall. Keep moist and well fed during growing season for optimal flowering. The bottom of the stems and underground rhizomes tend to be quite a dark red colour. Flower buds are edible.
A torch ginger with pure white flowers. Keep moist and well fed during growing season for optimal flowering. The white tends to be a bit less cold tolerant than other torch gingers - best suited to tropics or warm protected gardens elsewhere.
This is the common eating ginger whereby the roots are used as a spice in cooking. This plant is deciduous. Its after the foliage dies down in late Autumn that the ginger rhizomes are harvested.
Widely known as shampoo ginger due to the milky substance found in the cone, which is traditionally used in many cultures in South East Asia. The roots are also a valuable herbal medicine, usually ground, and used for various ailments. Deciduous.