Ginger Introduction

The herbaceous perennial ginger (Zingiber officinale Rosc.) (Family: Zingiberaceae) is grown for its rhizomes, which are used as a spice.
Ginger is grown in almost all of India's states like Karnataka, Orissa, Assam, Meghalaya, Arunachal Pradesh, and Gujarat contribute 65 percent of the country's overall production.
Ginger is consumed as a food in India, China, and Japan, and it is also used as a medicinal component in all three countries.
Cold, Cough, Vomiting, Dizziness, Hypertension, and Visual difficulties are treated with ginger.
Ginger is widely utilized in the production of medicines in Indian Ayurvedic treatment for digestion, fever, and stomach diseases.

The crop grows in temperatures ranging from 19°C to 28°C, with humidity levels of 70-90 %.
Ginger grows well in warm and humid climate and is grown from sea level to an altitude of 1500 m above sea level.
Ginger may be cultivated in both rain and irrigation systems.

Well-drained soils, such as sandy loam, clay loam, red loam, or lateritic loam, are ideal for ginger.
A humus-rich, friable loam with a pH of 6.0 to 6.5 is suitable.
Ginger, on the other hand, is an exhausting crop that should not be grown on the same soil year after year.