Gingers
Gingers are plants in the Zingiberaceae family that are heavily used in Asian cuisines, with many serving as a key aromatic ingredient. Some well-known species of ginger are culinary ginger (Zingiber officinale), turmeric (Curcuma longa), green cardamom (Elettaria cardamomum), and galangal (Alpinia galanga).
Unfortunately, these important tropical and subtropical plants are not particularly well-suited to the climate of the Pacific Northwest. There are sources that claim that some of these plants are cold-hardy enough to succeed in our warmer climate zones, but these are dubious, as there are several issues that make this highly unlikely.
In the Pacific Northwest
Gingers are tropical and subtropical plants from Asia that thrive in monsoon climates. They prefer warm and humid weather with plenty of rain in summer, and drier, mild weather in winter. Our climate here in the Pacific Northwest, on the other hand, is just about opposite. Our cool, wet winters wreak havoc on these plants. Our dry summers can be compensated for with watering, but the lack of humidity can still be an issue.
Another, even more important issue is that our summer nights, even in the warmest parts of the Pacific Northwest, are still cool. Nighttime temperatures average below 60°F, and this significantly affects the plants’ ability to grow well.
Really, if they are to be grown in the US, gingers are much better suited to the humid climates found east of the Rocky Mountains.
Sounds bad for us. The good news, however, is that the ginger family is very large, and there are some outliers to the above information that can succeed here. They are far and few between, but we still have a few good options. One species, myoga ginger (Zingiber mioga), is a very clear winner, as it is both cold-hardy and able to handle the challenges of our climate. In addition, it has a longstanding history of use for culinary applications in its native region.
Species
Gingers
Myoga ginger (Zingiber mioga)
White butterfly ginger (Hedychium coronarium)
Shell ginger (Alpinia zerumbet)
Myoga ginger
Myoga ginger (Zingiber mioga), the hardiest species of ginger, is native to Japan, southern China, and Korea. It likely originated in southern China. It has a long history of use in China as a medicinal plant, but is commonly used in Japan as a culinary ingredient.
The plant can grow anywhere in the Northwest Coast and Northern California. It is hardy down to about 3°F, possibly lower. Although evergreen in warmer climates, in colder climates, the plant dies back in winter and grows back in spring when the weather warms up. Currently, myoga is grown commercially both in Tasmania, Australia and in New Zealand, which demonstrates clearly that the plant will succeed well in the Pacific Northwest.
Cooking with myoga ginger
Though it is unfortunately uncommon in our region, myoga ginger has a long history of use in Japan. Unlike culinary ginger, the edible parts do not include the rhizomes. Instead, it’s the flower buds and young shoots that are used.
The flower buds, known in Japan as “myogo no ko”, or “children of myoga”, grow from the base of the plant in late summer and early fall. They are sliced thin and used similarly to scallions, but have a bright, floral, ginger flavor. They are also commonly pickled.
Blanched shoots, known as “myoga take”, or “myoga bamboo”, are also eaten. Blanching is the process of shielding the shoots from light while they are growing. These are in season in spring, when the plant starts to grow.
Other ginger species
There are a couple of other potentially useful species of ginger that can be grown in the milder parts of the Pacific Northwest. These are used for culinary purposes in some areas, but are not generally considered as useful as the more famous species in the family.
The information about these species is experimental, but worth exploring. The biggest question is just how productive they can be in our climate.
Hedychium coronarium, white butterfly ginger, is a species native to southeastern Asia that is commonly grown as an ornamental plant in North America. It is more difficult to grow in the Pacific Northwest, but can be found in gardens in the Pacific Northwest. White butterfly ginger is hardy to about 10°F. It dies back in winter and returns with warmer weather. As it is less hardy than myoga ginger, the best locations for growing it are in the warmer parts of the Northwest Coast and in Northern California.
Both the aromatic flowers and the rhizome can be eaten. The rhizomes are tough and fibrous, however, so should be treated like galangal, and either ground finely or discarded after using as a flavoring.
Shell ginger (Alpinia zerumbet) is about as hardy as H. coronarium. It is said to be more forgiving of climate issues than other species of ginger, so should be successful in our region’s warmest areas. On the other hand, if grown in the coldest parts of its range, the plant will die back in winter. As a result, because it blooms on older growth, the plant will not flower.
The rhizomes are aromatic and edible. The rhizomes are known as “lempoyang” in Malaysia, “awapuhi” in Hawaiian, and are sometimes called “bitter ginger” in English. The leaves are used to wrap and flavor foods such as fish. The flower buds can be eaten like a vegetable, but are only available if the plant is able to flower.
