Common Name: Native Ginger
Native ginger is a herbaceous, perennial plant producing loose clumps of erect, unbranched stems up to 2 metres tall from a creeping rhizome[
The fruits were a favourite food of the Australian Aborigines[
]. The plant is sometimes harvested from the wild as a local source of food.
Australasia - Papua New Guinea; Australia - Queensland and New South Wales.
]. Along the sides of streams in rainforests[
]. Wetter rainforests or in damp gullies in Eucalyptus forests[
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Prefers a semi-shady position[
]. Grows best in a humus-rich soil[
The fruit usually hangs on the plant for several months[
]. Older portions are too fibrous to eat, but the tender young tips of the rhizomes have a distinct, ginger-like flavour[
]. The flavour can vary widely from plant to plant with some plants having too strong a flavour for most palates[
Fruit - raw[
]. A scanty, but pleasantly acid pulp surrounds the seeds[
]. The blue fruits are about 15mm in diameter[
The broad leaves can be used for wrapping food for cooking[
The leafy stems can be interlaced to make temporary shelters[
Seed - best sown as soon as it is ripe[
]. Plants are easy to grow from seed, though somewhat prone to damping off[
Division of the rhizome[
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