The name “Variegated Ginger” often causes confusion because it refers to an ornamental plant, Alpinia zerumbet ‘Variegata’, not the common culinary ginger found in grocery stores. These two plants belong to the same botanical family, Zingiberaceae, but they are from entirely different genera. The distinction between the ornamental variety and the edible spice is important for anyone considering consumption. Whether this plant is edible is nuanced, depending heavily on which part of the plant is being discussed.
Identifying Variegated Ginger
The plant known as Variegated Ginger is a cultivar of Shell Ginger, scientifically named Alpinia zerumbet ‘Variegata’. It is primarily grown for its dramatic foliage rather than for its underground stem. This perennial forms dense, upright clumps, often reaching heights of four to eight feet.
A key distinguishing feature is the striking leaf pattern, which consists of irregular streaks and splashes of creamy yellow or gold against a dark green background. The leaves are large, lance-shaped, and can grow up to two feet long.
The rhizomes, or underground stems, of Alpinia zerumbet are fleshy and possess a pungent, aromatic scent similar to true culinary ginger (Zingiber officinale). This aromatic similarity is a main source of the confusion, even though the two species are not interchangeable in the kitchen.
Edible Parts and Safety Considerations
While the variegated shell ginger is not considered a primary food crop, certain parts are traditionally utilized for their aromatic properties. The leaves are generally regarded as safe and are the most commonly consumed part, typically used to impart a subtle, spicy flavor. These leaves are not eaten directly but are used as a wrapper or for steeping to make a mild herbal tea.
The rhizome is where the most caution is warranted, as it is not the edible rhizome of culinary ginger. Although the plant is usually classified as non-toxic, consuming large amounts of the rhizome is not recommended. It may lead to mild digestive irritation or stomach upset in sensitive individuals. The rhizomes lack the established culinary value of Zingiber officinale.
The flowers and fruit of Alpinia zerumbet are less commonly consumed. The flowers are sometimes used to garnish salads in traditional settings, and the dried fruits are occasionally used as a spice ingredient. This plant should never be substituted for true ginger in recipes calling for the rhizome.
Traditional and Culinary Applications
The most common culinary use of Alpinia zerumbet ‘Variegata’ is utilizing the large, fragrant leaves as a food wrapper. In parts of Asia, particularly in Japan and China, the leaves are employed in a manner similar to banana leaves or corn husks, wrapping rice cakes before steaming.
The wrapping process allows the food to absorb the leaf’s distinctive spicy and mildly sweet aroma during cooking. The leaves themselves are not consumed but are peeled away before eating, serving only as a flavoring and protective layer. The leaves are also frequently brewed into an aromatic herbal tea.
Beyond wrapping and tea, the leaves can be used to infuse flavor into various dishes, including noodles or ice cream, by steeping them in the liquid base. In some regions, the pith of young stems is even eaten raw in salads or lightly stir-fried.