Alpinia caerulea ‘Red Back’ – Native Ginger
H: 1m
W: 1m
Clumping plant that likes full shade or part sun. White, fragrant flowers occur in spring and summer followed by fruit that start out green and slowly turn blue.
Edible uses: The flesh around the seeds is edible and has a tangy flavour. They must be eaten when they turn blue NOT green. The tubers are harvested by pulling away soil from the plant and breaking a tuber from the plant. This allows the plant to keep growing while being able to harvest as needed. The tubers are used in recipes such as stir fries and curries. The tuber can also be used to make a tea.
Other uses: The leaves can be used to wrap food for the fire or weaving together to make a temporary shelter.
Pests and Diseases: Generally pest and disease free but if fungal diseases occur, ensure mulch isn’t banked up against the stems and there is airflow around the plant.
Uses in the garden: Use as a space filler in shady areas underneath trees. The fruit are attractive to lizards and birds so make a great habitat for wildlife.
Position: Best grown in a protected are away from strong wind. They do like some moisture in the soil so ensure to mulch the garden well. They can be used for erosion control and also grown successfully in pots using native potting mix and mulching the top of the pot.
Propagation: Alpinia caerulea can be propagated from seed and division. The seeds take approximately 4-6 weeks to germinate. Division is done by dividing the clumps of the plants and reducing transpiration through the leaves by removing or cutting them down to one third.
Images by Narelle Happ
Source: Aunty Jenni Tillett and Corinne Payne. Gumbaynggirr, Bundjalung, Ngarrabul and Walbanja Yuin Women.
Born and raised on Dharawal/ Tharawal country.
Native Ginger Cookies
2 ¼ cups plain flour (or SR gluten
free flour)
1 tsp baking soda
½ tsp salt
1 ¼ cups raw sugar
¾ cup unsalted butter – room temperature (or dairy free alternative)
2 tbs grated fresh native ginger root
¼ cup golden syrup
1 large egg (or alternative)
Method:
Preheat the oven to 175 degrees C
Combine flour, baking soda, and salt in a bowl.
Beat 1 cup if the sugar and butter with an electric mixer until light and fluffy. Add grated ginger. Beat in maple syrup and egg. Fold in flour mixture until just combined. Chill in the refrigerator for 1 hour.
Roll the dough into 3cm balls and roll in the remaining sugar. Place 5cm apart on a greased and lined baking tray
Bake for approx. 15 minutes. Leave in trays for 1 and then cool on a wire rack. Store in an airtight container once cooled.
*This information is a guide only. Correct identification is required before trying any native bush foods. Care must be taken to not consume plants in an environment where pesticides or herbicides may have been used.