Ginger is an herbaceous perennial herb, growing up to approximately 5 feet (1.5 meters) in height.⁴ Its alternate lance-shaped narrow leaves are sheathed to the stem and grow upwards.⁴ Flower stems are shorter than leaf stems and have an egg-shaped tip with dense, large yellow-green bracts surrounding the tip.⁴ The orange-yellow petals of the flower have a purplish tubular inner structure.^3,4 The cone flowers are scarce in a spike formation originating from a small thin bract within the larger bract.^4,5 Its capsule fruit has tiny arillate seeds.⁴ The underground part is a horizontal rhizome that branches out resembling the fingers of a hand.⁴ The thin skin of the rhizome is a tan color with a yellow fibrous interior.⁴

The origin of Ginger is unclear but it is most likely indigenous to northeastern India or southeast Asia.^3,4 It is cultivated on both hemispheres in tropical climates, commercially in Africa, China, India, Jamaica and has a ten month growing season.^4,5 The herb is not found naturally in the wild, rather it is sterile and propagated by humans.³ The rhizome is harvested when after a year’s growth and when the aerial parts have died back.⁷

Habitat preferences for soil include light/sandy, medium/loamy and heavy/clay that is moist, humus-rich, and well-drained.⁵ The plant prefers part shade (light woodland) to full sun, however, dormancy occurs at lower temperatures.⁵

The young leaves, flowers, shoots, and stem ginger (immature rhizomes) are edible and taste only slightly pungent compared to the mature rhizome.⁵ In the food and beverage industry, Ginger is used heavily as an ingredient or spicy, pungent flavoring.² The essential oil of the rhizome is utilized in the perfume and the fragrance industry, as well as flavoring essences.⁵