When you often think of ginger you often think of just ginger root as it's called at the

grocery store. Well the first thing to know is that that's actually not the root that's

the rhizome or a buried stem, botanically speaking, but aside from that, there are just many different types of ginger. We think of it as that grocery rhizome chunk, but there's a ton of different

ornamental varieties that you can grab and grow just for that. So today we're going to talk

about exactly that. Well, we'll start off with the standard one.

Zincubra Ephicianale, that's a perennial plant and it is the one that most of us grow. In fact, many of you have probably seen my ginger and

containers video and that's what we're talking about there. Very standard one.

On average, they are going to grow anywhere between 1 to 6 inches long. It will produce stems with

leaves on it. They look awesome. They kind of have a bamboo-esque structure to them and they

are fantastically beautiful to grow in my humble opinion.

Next you've got baby ginger which is just a younger version of the common ginger root.

It is whiter, the rhizomes aren't as fibrous, and the taste is more mild, less pungent, it's sort of

fresher, and it is really kind of a nice flavor.

You can use it for pickling, you can add it to stir fries and slice it into those thin strips.

I don't know the correct, you know, culinary term for that slice, but that's kind of what you would do there.

Next we have blue Hawaiian ginger.

That's an edible one as well,

and it has sort of a bluish tinge

throughout that rhizome when you cut it in half.

The roots will look pretty much

like any type of ginger, but they will take on a blue or purple hue as it matures.

The flavor gets more intense, gets more pungent, it is a cross between a Hawaiian yellow ginger and then a species of Indian

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