Color chart of ginger (Zingiber officinale R.). This fast-growing perennial bears a certain resemblance to our common reed. Its robust rhizomes—underground stems as thick as a thumb—branch out horizontally and form root tubers with aromatic flesh. They produce two distinctly different above-ground shoots. The foliage shoots, which grow to a height of one to one and a half meters, bear lanceolate, alternate leaves up to twenty centimeters long and two centimeters wide. The flowering or inflorescence shoots, on the other hand, are only about thirty centimeters tall and covered with short, scale-like bracts. They form spike-like inflorescences, about five centimeters long, with greenish-yellow flowers. Plaque: Geneva Conservatory and Botanical Garden – 1990

This botanical illustration depicts the ginger plant (Zingiber officinale). It has upright, reed-like shoots with narrow, lance-shaped leaves. The inflorescence is a separate, leafless stalk with cone-like bracts and yellow-purple flowers. The characteristic underground ginger root is used as a spice and remedy. Detailed botanical drawings of the individual parts of the flower can also be seen at the bottom right. Plaque: Geneva Conservatory and Botanical Garden – 1990

A fresh ginger root (Zingiber officinale). Strictly speaking, this is the underground rhizome of the ginger plant. It is characterized by its knobby shape and a light brown, slightly woody skin. The juicy, yellowish interior has a pleasantly spicy, aromatic, and slightly lemony flavor. Ginger is popular as a versatile spice in soups, curries, and teas, as well as a traditional home remedy for colds and nausea. – 1990

Ginger is generally harvested during the tropical winter. To do this, farmers dig up the plants with a pitchfork, taking care not to damage the root tubers. The yield per hectare varies considerably from region to region: while it can reach up to eight tons in India, it is only about half that in Jamaica. – 1990

A large quantity of fresh, unpeeled ginger (Zingiber officinale). The roots are irregularly branched and have a light brown, slightly fibrous skin. Ginger is widely used in cooking and as a remedy due to its spicy flavor and health-promoting properties, such as essential oils and pungent compounds. – 1990

Ginger is available for sale at Pasar Beringharjo, the most famous and important spice market in Yogyakarta. – 1990

A large quantity of ginger (Zingiber officinale) is poured out of a jute sack onto the ground. The ginger roots (rhizomes) are cleaned, often peeled, and dried in the sun. Ginger is used as an aromatic cooking spice, as a base for ginger tea, or is valued in traditional medicine for its medicinal properties. – Kerala – Calicut – 1990

Ginger is available for sale at Pasar Beringharjo, the most famous and important spice market in Yogyakarta. – 1990

Chilli peppers, onions, ginger, turmeric, lemon verbena – Ambon market – Moluccas – 1990

When the ginger leaves turn yellow and wilt, it is time to harvest. Ginger plantations are usually established on freshly cleared jungle soil. Slash-and-burn farming is often practised, as the ash acts as a fertiliser and increases the initial yield. – Malaysia – 1990

Ginger is generally harvested during the tropical winter. The planters dig up the shrubs with pitchforks, taking care not to damage the root tubers. The yield per hectare varies considerably from region to region: while it can be as high as eight tonnes in India, in Jamaica it is only about half that amount. – Malaysia – 1990

Freshly harvested ginger, as sold at the market in Georgetown (now Pinang), the capital of the Malaysian island of Penang (Pulau Pinang). Ginger is also sold dried. During drying, the tubers lose four-fifths of their weight. The pungent, intense flavour of ginger is not to everyone's taste. The spice contains a yellowish essence of essential oils and resins that can be extracted through distillation. – Malaysia – 1990

A freshly harvested ginger plant (Zingiber officinale). Shown here are the underground rhizome (the root tuber) and the long, green stems with lanceolate leaves. The tuber is the most commonly used part of the plant. Freshly harvested ginger has a very light, fine and thin skin, which often has purple hues. The harvest season begins when the above-ground parts of the plant start to die back. – Kerala – Kumily – 1990

A worker empties a jute sack of ginger roots onto a large tarpaulin to sort them or dry them further. Scenes like this are typical of the historic spice warehouses and factories in Calicut, which are renowned for their centuries-old spice trade. – 1990

A large quantity of ginger (Zingiber officinale) is poured out of a jute sack onto the ground. The ginger roots (rhizomes) are cleaned, often peeled, and dried in the sun. Ginger is used as an aromatic cooking spice, as a base for ginger tea, or is valued in traditional medicine for its medicinal properties. – Kerala – Calicut – 1990

Photo Gallery