Is There a Difference Between Ginger Root & Ginger Rhizome?

The ginger rhizome is the edible part of the ginger plant, a fleshy, irregularly shaped underground bulb that itself has roots. Although, strictly speaking, ginger is a rhizome, commonly the two terms, rhizome and root, are used interchangeably when talking about edible ginger. Ginger has been used for centuries as a healing herb and in food preparation. It is native to southern Asia but is now cultivated around the world in tropical areas.

Rhizomes

• Rhizomes are underground stems plants use to store nutrients and water. They grow horizontally under the soil and send up leaves and flowers. Ginger and other rhizomes, such as iris, can be invasive because of the way they spread. If you grow rhizomes in your garden, you can propagate them by digging up the rhizomes in the fall, dividing and replanting them.

Growing Ginger

• If you live in a tropical or warm area, you can probably grow ginger in your garden. Plant fresh ginger rhizomes you purchase at the grocery store, cutting it into sections that each have two or three little nodes. Ginger likes rich, well-drained soil. It can be harvested as early as five months after planting. Young ginger root is mild in flavor and very fragrant. The longer you wait before harvesting the ginger, the spicier and hotter it becomes. Medicinal ginger and culinary ginger are usually harvested up to a year after planting.

Medicinal Uses

• Ginger is used to treat nausea. You can take it as a capsule, eat candied ginger, make ginger tea or crush fresh ginger and add the juice to sparkling water. It is often recommended for sea-sickness and other kinds of motion sickness. It has also been used in the past to treat arthritis, diarrhea and heart conditions, according to the University of Maryland Medical Center. It is used as a folk remedy for colds, flu and menstrual pain.

Culinary Uses

• Fresh and dried ground ginger are used in savory and sweet dishes. It is a common flavor in many Asian dishes, adding a little heat and fragrance to each dish. Ground ginger is used in curry seasonings, spice rubs and barbecue sauce as well as sweet dishes, such as cookies, gingerbread, cake and pie. Candied ginger is eaten as a candy, used as a garnish and added to desserts and pastries. A 1/4 cup serving of fresh ginger contains 19 calories, 4 gm of carbohydrate, 100 mg of potassium, 4 mg of calcium, 8 mg of phosphorus and 3 mg of sodium.