Organically grown at KoruKai Herb Farm, New Zealand, without the use of synthetic fertilisers, pesticides, or herbicides.
White Ginger is a lush, tropical perennial from the ginger family, grown for both its ornamental beauty and its edible, aromatic rhizomes. Native to warm, humid regions, it produces tall green stems with elegant white flowers that are strongly fragrant, often compared to gardenias, and highly attractive in the garden. The flowers have a butterfly-like form and appear in late summer to autumn, adding a striking tropical feel to any planting.
This species performs surprisingly well in parts of New Zealand when given the right conditions. At KoruKai Herb Farm on Banks Peninsula, we grow it successfully outdoors. In cooler regions south of Ashburton or inland areas with heavy frosts, we recommend growing it in a polytunnel or glasshouse. In warmer regions of the North Island and northern South Island, it can be grown outdoors.
Your Plant
The plant you will receive is bare-rooted, freshly pruned, and ready to establish, with healthy pink dormant buds visible at the crown (as shown in sample images). These buds will quickly develop into new shoots once planted.
Growing Instructions
Plant your White Ginger as soon as it arrives.
It can be grown in either a pot or directly in the ground, depending on your climate.
- If no green shoots are visible, plant so the rhizome sits just slightly below the soil surface.
- If a green shoot is present, plant so the soil sits up to the base of the shoot, leaving the growth tip exposed.
- Always protect from frost, especially during the first season.
White Ginger prefers warm, humid conditions, with ideal growth occurring where temperatures remain above 15°C. While it can survive outdoors in milder New Zealand climates, it performs best in a polytunnel or sheltered microclimate where warmth and humidity are more consistent.
Soil should be rich, friable, and well-drained, yet consistently moist. Incorporate plenty of compost, vermicast, and organic matter before planting to support strong rhizome development. Regular watering during summer is essential, as the plant thrives in steady moisture.
Once established, White Ginger becomes a vigorous clump-forming perennial that increases in size each year.
Below: White Ginger growing well in a tunnel house at KoruKai Herb Farm, Banks Peninsula with lots of fresh shoots at the base.
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Hardiness and Seasonal Growth
White Ginger is frost tender, particularly when young. Established plants can tolerate brief light frosts, but prolonged cold will cause dieback. Mulching heavily in autumn helps protect the rhizomes in marginal climates.
In winter, plants may die back above ground, especially in cooler regions, but will reshoot strongly in spring once soil temperatures rise.
At KoruKai Herb Farm, mature beds have survived light snow and temperatures below 0°C, particularly when well established and mulched. However, protection is strongly recommended during the first season.
Harvesting
Allow approximately 10 months from planting before taking significant harvests, so the plant can establish a strong rhizome system.
Rhizomes can be harvested at any time once mature, but are typically lifted when needed.
Fresh rhizomes are fibrous and strongly aromatic. Traditionally, they are chopped into pieces and lightly bruised with a mallet or the back of a knife to release their flavour during cooking. After cooking, the pieces are often removed before serving, as they can remain fibrous.
For finer culinary use, young shoots and rhizome pieces can be grated or blended in a food processor before adding to dishes, making them more palatable and evenly distributed.
Culinary Notes
Generally the rhizome is chopped into chunks then bruised with a mallet or the back of a cleaver to release the flavour during cooking. Then once the dish is served, you place these pieces to the side of the plate as they are usually too fibrous to chew. We often grate the shoots or put junks into the food processor so they are edible when cooked.
White Ginger has a mild, warming ginger flavour, it pairs especially well with coconut-based dishes, seafood, and Asian-inspired cuisine.
The fragrant flowers are also edible and can be used as a garnish or infused for their aroma.
