Gingers are perennial herbs belonging to the family Zingiberaceae.
They produce aromatic rhizomes that are subterranean (or above ground).
Each rhizome can produce erect leafy shoots.
Inflorescences are terminal, borne either on leafy shoots or on special erect shoots near the base of the plant.

Leaves
Ginger Leaves are long, narrow blades that taper to a point, averaging 15-30 centimeters in length.
The green leaves grow in an alternate pattern and develop from the Sheaths surrounding the thick green stem.
The leaves and stem are connected to a soft, fragrant, and crunchy root, and each root is about two (2) centimeters in length and has thin Skin that is pink and milky-white in colour.
The leaves are tender, crisp, and have a less pungent Ginger flavour that is mildly Peppery and sweet.

Nutrition
The leaves can also be used as a garnish or finely chopped and added to Tabbouleh and Couscous.
Their mildly herbal citrus flavor can be used to infuse dessert, soups, stews, and curries.
The leaves can also be cooked into Soybean sauce or sweet pickled Ginger or simply dipped in moro Miso paste and consumed like stick Vegetables.
They will keep for a couple days when stored in a plastic bag in the refrigerator.

• The leaves have been used since ancient times in Asia, specifically to India and China (where they are native).

• Traders then introduced Ginger to the Mediterranean and England in the 11th century. The leaves are also known as Yanaka Shoga because they are the special local product of the Yanaka region in Tokyo, Japan, where they became a popular product in the Edo period, used as a summer gift among merchants, craftsmen, and Yanaka monks.

Ginger Species

Gingers belongs to three (3) tribes namely:

1) Zingibereae – The tribe Zingibereae contain Zingiber is the only genus.

2) Alpinieae – The tribe Alpinieae consists of the genera Alpinia, Amomum, Elettaria, Etlingera, Elettariopsis, Geocharis, Geostachys, Hornstedtia and Plagiostachys.

3) Hedychieae – The tribe Hedychieae consists of the genera Boesenbergia, Camptandra, Curcuma, Haniffia, Hedychium, Kaempferia and Scaphochlamys.

Widely Cultivated Alpinia Species are:

1) Alpinia galanga – Rhizomes are used as spice for meat dishes.

2) Curcuma longa – Rhizomes are popular as a spice used in curries both for flavouring and colouring.

3) Etlingera elatior –

4) Zingiber officinale – Rhizomes are typically used as additives, and flavouring in the food and beverage industry.

Some Commercial Ginger Species

1) Zingiber officinale
2) Alpinia galanga
3) Curcuma longa
4) Etlingera elatior

5) Curcuma zanthorrhiza
6) Zingiber zerumbet
7) Kaempferia galanga
8) Curcuma longa
9) Kaempferia parviflora

In western countries, rhizomes of Zingiber officinale are used in the production of Ginger bread, biscuits, cakes, puddings and Pickle, Alcoholic beverages (such as Ginger beer, Ginger ale and Ginger wine), etc.

Curcuma longa have strong tyrosinase inhibition properties, rendering them useful for cosmetic applications.

As curcumin is a yellow colouring substance, its hydrogenated colourless form (tetrahydrocurcumin) is often used in Skin care preparations in India.

Some Ornamental Ginger Species
In recent years, Gingers have become popular ornamental plants as their inflorescences, leaves and foliage are colourful and attractive.

1) Alpinia purpurata
2) Alpinia zerumbet ‘Variegata’
3) Etlingera fulgens
4) Kaempferia pulchra
5) Zingiber spectabile
6) Etlingera elatior

7) Hedychium coronarium
8) Curcuma alismatifolia
9) Curcuma roscoeana

Ginger Leaves

• Leaves of Ginger plants have also been used for food flavouring and in traditional medicine.

• Leaves of Curcuma longa are used to wrap fish before Steaming or baking.

• Leaves of Kaempferia galanga and Curcuma longa are ingredients of curries.

• Leaves of Elettariopsis slahmong is used to flavour wild meat and fish dishes by some aborigines in Malaysia and are eaten as salad (in Thailand).

• Leaves of Elettariopsis latiflora have been used to relieve Flatulence, to improve appetite and as antidote to Poisons.

• Leaves of Alpinia zerumbet (Getto) are commonly used to flavour noodles and to wrap Rice cakes in Japan or used to produce herbal Green Teas and Essential Oils.

• Leaves of Zingiber mioga have been used to wrap traditional buns with sweetened bean paste (Manjyu).

• Leaves of Etlingera elatior (mixed with other aromatic herbs) are used by post-partum women for bathing to remove body odour.

• Leaves of Kaempferia rotunda and Kaempferia galanga are eaten fresh or cooked as Vegetables, or used as a cosmetic powder and as a food flavouring agent.

• Leaves of Hedychium species (boiled) are eaten for Indigestion in Peninsular Malaysia (or sometimes eaten with Betel nut to ease abdominal pain) or applied to relieve stiff and sore joints.

• A decoction of leaves of Alpinia galanga is consumed to treat Diarrhea.

• Leaves of Zingiber spectabile are used to alleviate swellings, abate inflamed Eyelids, and treat Headaches and Back Ache.

Rhizomes

• Rhizomes of Ginger plants are consumed by women during ailment, illness and confinement.

• Rhizomes are also taken as a Carminative for relieving Flatulence.

• Rhizomes of Alpinia galanga, Zingiber officinale, Curcuma longa and Boesenbergia rotunda have been used as local medicine (in Thailand) for treating stomachache and Diarrhea, and used as a Carminative.

• Rhizomes of Zingiber zerumbet are used as a cure for swelling, sores and loss of appetite, and for de-worming children.

Anti-oxidant properties (AOP) of Ginger species are confined to rhizomes.
• Antioxidants from rhizomes included gingerol-related compounds (including Gingerol, shogaol, Gingerdiol, Gingerdione, dihydroGingerdione) and diarylheptanoids in Zingiber officinale, and curcuminoids (including hexahydrocurcumin and octahydrocurcumin) in Curcuma longa and Zingiber cassumunar.
• The Gingerol related compounds and diarylheptanoids can be classified into four (4) groups, namely, 5-hydroxy-3-one, 4-en-3-one, 3,5-diol and 3,5-diacetate.

Other parts

• Etlingera elatior young inflorescences are an essential ingredient of sour curry dishes in East Malaysia.

• Etlingera littoralis, Etlingera punicea and Etlingera elatior hearts of young shoots, inflorescences and Fruits are consumed by indigenous communities as condiment, eaten raw or cooked as Vegetable.

• Etlingera littoralis Fruits are edible and young stems (after removing the outer parts), yield an aromatic tender core that is eaten raw or cooked in Thailand.

• Etlingera maingayi flowers are edible.

• Etlingera elatior Fruits decoction is used to treat Ear ache in Malaysia.

• Zingiber mioga is grown for its edible flower buds which are eaten raw or pickled for their pleasant pungent flavour in Japan. The buds are finely shredded and used as a garnish in Japanese cuisine.

• Zingiber zerumbet young shoots and inflorescence are used as condiments.