What varieties of ginger are there, and which variety is good?

China's annual ginger output is quite astonishing, and there are currently many regions that are major ginger-producing areas, so do you know what varieties of ginger there are? Which varieties are suitable for the environmental climate where you live? Let's briefly learn about a few of them below.

1. Young ginger

Young ginger and old ginger are ginger from different stages; young ginger is ginger harvested before it matures, with a purple tip, so it is also called purple ginger. Compared with old ginger, young ginger has thin skin and tender flesh, high moisture content, little fiber, and a mild taste. Besides being used as a seasoning, it can also be processed into shredded stir-fries, cold dishes, and ginger candy, such as the shredded dried tofu in Huaiyang cuisine.

2. White ginger

The rhizome is relatively large, slightly yellow, with smooth outer skin and yellow-white flesh, relatively high moisture content, mild spiciness, and little fiber. The skin of fresh white ginger is white with a slight yellow tinge, the ginger pieces are finger-shaped, and the cloves are thick and plump. The ginger fingers are full, white, fresh and tender, and juicy, spicy but not harsh on the throat, and it is a multi-purpose edible product.

3. Sand ginger

Sand ginger is used relatively often in Cantonese cuisine. Sand ginger is mainly used in braised, soy-sauce simmered, stewed, and roasted animal dishes. In the white-cut dishes favored in Guangdong and Guangxi, sand ginger makes an even better seasoning. Sand ginger has a light brown or yellow-brown outer skin, a distinctive aroma, and a spicy taste; the skin is thin and the flesh is thick, crisp and tender, with a spicy taste that carries sweetness. It is mainly produced in southern China: Guangxi, Yunnan, Guangdong, and Taiwan, China.

4. Yellow ginger

In some places, yellow ginger is used for dyeing to make yellow glutinous rice. The rhizome of yellow ginger is medium-sized, with light yellow skin, shortened internodes, and yellow-white new buds on the rhizome; it is aromatic and spicy, its aroma changes from mild to strong, and its flesh changes from soft to firm. It has low moisture content, and its aroma is even stronger than that of old ginger.

5. Mian ginger

Mian ginger is a ginger variety bred through radiation-induced mutation by the Da Jiang Association of the Economic Development Zone of Qingzhou City, Shandong Province, under the leadership of Chairman Shi Hongguo. The Mian ginger variety is only suitable for planting locally in Shandong and is not suitable for planting in other provinces.

6. Laiwu sliced ginger

This variety has relatively strong growth vigor, generally with a plant height of 80-90 cm, and can reach more than 1 m when growing vigorously. The rhizome has yellow skin and yellow flesh, with relatively many ginger bulbs arranged tightly, and short, dense internodes; the scales on the upper part of the ginger bulbs are light red. The rhizome flesh is tender, with relatively strong spiciness, a rich pungent aroma, little fiber, and low water content. It has excellent quality, stores well, transports well, and has good yield performance. The rhizome of a single plant generally weighs about 500 g, and heavier ones can reach more than 1000 g.

In summary, that is the full introduction to ginger varieties. These ginger varieties are relatively common, but they are not suitable for planting in all regions, so when buying seeds, be sure to ask clearly whether they are suitable for local planting!

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