How to grow Ginger?

Turmeric has a warm, bitter flavour and is commonly utilized for flavouring or tint curry powders, mustards, kinds of butter, and cheeses. Because curcumin along with other compounds in turmeric may reduce swelling, it is frequently used to treat illnesses involving pain and inflammation.

The plump, knobby, fragrant rhizome of Zingiber officinale, a delicate herbaceous perennial plant in the vast ginger family (Zingiberaceae) native to damp tropical and subtropical forests of Southeast Asia, is edible or culinary ginger.

Galangal root is high in anti-oxidants, a category of beneficial plant chemicals that aid in combating disease and protect cells from free radical damage. It's exceptionally high in polyphenols, an antioxidant related to health benefits, including better cognition and decreased insulin resistance and bad cholesterol (LDL) levels.

This ginger has tiny, multi-coloured leaves. It is entirely edible. The rhizomes are edible prepared, and the leaves are edible raw or steamed. The rhizomes are much smaller than those of ordinary ginger, and the plant itself can grow relatively low to the ground, with a more open leaf facing up rather than the traditional ginger characteristic of sprouting and then bending over.