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This peculiar looking root, or as it is more correctly known " Rhizome", comes from a family of approximately 1400 species. Amongst this large number of varieties the attributes can vary significantly, from dense thick fibres and a woody taste, to clean and crisp, with a high citral flavour note, such as the Ginger cultivated in Queensland, Australia. The variation does not stop with the species. Ginger itself goes through a metamorphosis of sorts. In September/October the Queensland Ginger Farmers will plant small pieces of ginger, characteristically with nodes or shoots, from last season's crop. This "baby" ginger is then nurtured, through irrigation and protection from the sun, until early harvest commencing around February. The Ginger delivered to Buderim Ginger at this time of the year certainly resembles Linnaus's "Horn" with delicious creamy flesh accompanied by striking Pink Petals on the many spiky tips. This early harvest Ginger is ideal for confectionery, including Crystallised Ginger (also known as Candied Ginger) and Chocolate coated Ginger. As the Ginger ages the striking pink of the petals disappears and a skin begins to develop, giving a brown appearance. This more resembles the Ginger found in the local greengrocers. Due to the incredible diversity of Ginger, as it ages other diverse uses become available. Harvesting for Buderim Ginger continues until around October. In May/June the Ginger Crop is suitable for Oleoresins and towards the end of harvesting, the Ginger is best suited for Dried Ground.
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