Edible gingers for temperate climates
The three edible hardy gingers that popped up as I was searching were: mioga ginger (Zingiber mioga), with edible shoots and roots; butterfly ginger (Hedychium coronarium), with beautiful edible flowers; and zedoary (Curcuma zedoaria), a species of which almost every part is used as a spice.
1. Mioga ginger (Zingiber mioga) has edible shoots, leaves, flower spikes, and rhizomes. This is the winner at -10F/-23C (USDA zone 6).
2. Butterfly ginger (Hedychium coronarium) has edible flowers (infuse fragrance and flavor into tea), and the rhizomes have some medicinal value. This one you will need to take up for the winter (USDA zone 7-10).
3. Zedoary (Curcuma zedoaria) is grown for starch, extracted from the roots. The spicy shoots, flower spikes, and leaves are also used. Hardy to 5F/-15C (USDA zone 7).
In my zone (5-6) none of these will be completely hardy but well worth the time and effort to lift and store them over winter along with the turmeric and true ginger (Zingiber officinale). I am currently trying to grow turmeric and true ginger. So far none of the turmeric are growing; they seem to be dormant and only two of the 10, true ginger are putting out shoots.
4. Turmeric (Curcuma longa) can handle 5F/-15C (USDA zone 7). The rhizomes make a great tea and are wonderful shredded into stir-fry's or cooked with rice. There are many other uses for this versatile plant!
5. True ginger (Zingiber officinale) is the most important member of the family, with edible rhizomes and shoots. Surprisingly, ginger can handle 15F/-9C (USDA zone 8).
