Commonly known as Chinese ginger, a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called fingerroot because the shape of the rhizome resembles that of fingers growing out of a center piece. Rhizomes spread into many bunches much the same way as banana, ginger, galangal and turmeric do. Highly sought after for its culinary benefits. The leaves, shoots, and long, finger-like roots are all edible. The plant produces small, pink flowers. Grows to 2 feet tall. Does best in part shade. Hardy to Zone 9.
Edible Plants
Fingerroot (Boesenbergia rotunda)
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