These blossoms add
excitement to arrangements.
by Steven W. Brown, AIFD
Pine-cone ginger, Shampoo ginger
Photo courtesy of The John
1 conical drama.
The genus Zingiber, pronounced “zin-ji-bur,” produces two species that
are popular tropical cut flowers: Z. zerumbet, commonly known as
pine-cone ginger or shampoo ginger, and Z. spectabile, commonly known as
beehive ginger. These plants have long narrow leaves that are similar to
ti leaves. Cone-shaped inflorescences that resemble pine cones or small
beehives grow from the ground on separate stalks. The true flowers
appear as small florets that emerge from the bracts as they mature.
2 a zingy family.
Zingiber is a member of the Zingiberaceae family, which includes about
40 genera of tropical gingers native to Malaysia, Indonesia, eastern
Asia and Australia. In addition to cut flowers, these plants are grown
for the culinary uses of their aromatic rhizomes. The genus name
Zingiber is derived from a Sanskrit word “singivera” meaning
“horn-shaped,” referring to the bracts that make up the blossoms.
3 shampoo and conditioner.
Z. zerumbet is commonly known as shampoo ginger because of the creamy
liquid substance in its “cones” that is used as a shampoo throughout
Asia and in Hawaii, and as an ingredient in several commercial shampoos.
The substance is an excellent natural hair conditioner.
4 a year of ginger.
Zingibers are generally available year-round from various markets
including Hawaii, Latin America, Southeast Asia and Africa. Fifty
percent of worldwide ginger production is in India.
5 easy selections.
Zingibers will not develop after they are cut, so they must be harvested
and chosen at their peak of maturity. Look for blossoms that have high
gloss and vivid color, and avoid those that are creased or marred. Don’t
purchase Zingibers too far in advance.
6 give ’em a bath.
Unpack Zingibers immediately upon arrival. If they are taped to their
shipping containers, carefully remove the tape and packing materials. If
the flowers are dehydrated, cut the stems, removing at least 1 inch, and
submerge them entirely in room-temperature water for about 20 minutes.
Following this, recut the stems, and place them in a properly prepared
cut flower food solution for at least two hours before selling or
designing with them.
7 keep them warm.
Zingibers are cold-sensitive and should be stored at 55 F to 60 F.
Exposure to temperatures lower than 50 F can cause them to turn a
8 change the water.
Zingibers can last for six to 14 days if properly cared for. It is
beneficial to recut the stems and change the flower food solution every
other day. If this step is taken, Zingibers can last for up to three
weeks. Resubmerging these flowers occasionally will extend their vase
9 a wonder drug.
Zingiber’s curative powers rival its culinary uses. It is a component in
more than half of all traditional Chinese herbal remedies. Throughout
Hawaii and the rest of Polynesia, it is used to treat stomach aches and
indigestion, morning sickness, motion sickness, toothaches, sprains and
other pain. Commercially, it also is used as a natural preservative and
a meat tenderizer as well as the aforementioned shampoo ingredient.
10 designer drama.
Zingibers’ long vase life makes them a good choice for commercial
designs and other arrangements that need to last for extended periods.
Their unusual tropical appeal makes them a flower of interest for
dramatic, contemporary and masculine designs for all seasons.
Steven W. Brown, AIFD, is a professor and
department chair of horticulture and floristry at City College of San
Francisco with 27 years of consulting and educational experience in the
floral industry. You may contact him by e-mail at
or by phone at (415) 239-3140.
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