Japanese name: ショウガ（生姜、生薑、薑） Scientific name:Zingiber officinale
[Overview]
A perennial 50–70 cm tall. It is thought to be native to Indo-Malaysia.
The leaves are simple, borne alternately in two rows, linear-lanceolate, with the bases sheathing, clasping the stem and overlapping, forming a pseudostem.
The flower stalk is about 20 cm tall and bears at its tip a flower spike covered with many pale yellowish-green bracts.
The flowers are conspicuous because one staminode develops into a petal-like shape.
The staminode, spreading like a lip, is reddish purple with yellow spots.
The fruit is a capsule.
The rhizome is fleshy and lumpy, knobby in shape, yellow and fibrous, with a fragrant aroma and a pungent taste.
[History]
It seems to have been cultivated in East Asia since ancient times, and there is a record that it was widespread in China by 500 BC.
In Japan, it is also mentioned in the Gishi Wajinden (Records of Wei) and the Kojiki.
The rhizome is used as a spice, a medicine, and a luxury food item.
[Cultivation]
It prefers humus-rich, moderately moist, well-drained land, but depending on the use it is grown in sandy soil.
It requires heat and humidity.
