Botanical Name: Zingiber officinale
Family: Zingiberaceae

What We're Growing:
We grow culinary ginger for its knobby rhizomes and fragrant foliage. It’s a tropical plant that thrives in warm, humid conditions and rich, loose soil.

How We Use It:
Fresh ginger is grated into teas, sauces, marinades, soups, and broths. We also use it dried or infused into oils, honey, and fire cider for warming herbal blends.

Why It’s Good for You:
Ginger is a warming digestive herb known for reducing nausea, easing cramps, and improving circulation. Its active compounds, gingerols and shogaols, are anti-inflammatory, antiviral, and antioxidant.

Used for everything from colds and motion sickness to joint pain and menstrual cramps, ginger is a true staple in both kitchen and apothecary.

In the Garden:
Ginger prefers filtered light, rich soil, and consistent moisture. It grows slowly, and we harvest the rhizomes at the end of the season or in year two for deeper flavor.

Fun Fact:
Ginger has been used for thousands of years in Ayurvedic and Chinese medicine to stimulate digestion, ease inflammation, and break fevers by inducing gentle sweat.