According to researchers at the Poznań University of Life Sciences, the planned “Polish ginger” would have a more delicate flavour than Asian varieties.

Professor Piotr Szulc from the university’s Department of Agronomy said researchers completed a three-year project in March confirming that ginger can be grown in Poland.

Work is now under way to test methods for large-scale cultivation, with the goal of creating a domestically bred variety.

“I think that if a research project is established quickly – next year – we could achieve this in 2028–29, and that would be a quick solution. Considering the beginning of our research, 6–7 years is a really short period to bring a plant from another continent and begin cultivating it on a larger scale in Polish conditions,” Szulc said.

He added that ginger grown in Poland differs from Asian ginger in its level of 6-gingerol, the compound responsible for its flavour and pungency.

“The 6-gingerol content in the rhizomes grown in Poland is halved. This results in a more mild, delicate flavour. Therefore, it may be more willingly consumed by children, for example. This ‘Polish rhizome’, which we cultivated after seven months of vegetation, is delicate,” he said.

According to Szulc, ginger could appeal to farmers currently growing potatoes or corn. “Soil conditions, and even agricultural equipment – such as planters – used for growing potatoes can be adapted to ginger cultivation,” he said.

He added that the plant requires little water but does need high temperatures, making areas hit by drought in recent years – Greater Poland, Lower Silesia and the Lubusz Voivodeship – potential cultivation sites.

In natural conditions in India, China and Peru, ginger needs around 10 months to mature. “In Polish conditions, we are currently able to achieve a growing season of seven months, meaning the plant is still three months away from full maturity. As part of our research, we are looking for agronomic solutions that can somehow trick ginger. The idea is that the plants will not grow for 10 months in the field, but with various solutions, their rhizomes will still mature properly,” Szulc said.

For their research, the team used four ginger varieties obtained from a Chinese producer, each with different growing-season lengths. “One of them is well-suited to the Polish climate and our conditions,” he said. Szulc added that he receives frequent enquiries from farmers. “Most of them are currently running organic farms. They may have smaller acreage, but they know the potential and value of this plant. And ginger seems to be a crop that can increase the profitability of such agriculture,” he said.

Professor Joanna Kobus-Cisowska from the university’s Faculty of Food Sciences and Nutrition said the idea for researching ginger cultivation in Poland came from a farmer and entrepreneur. “In Poland and Europe, due to the changing climate, there is a trend to start growing plants unusual in our weather conditions. The second reason is the very large share of ginger among spices sourced from Asian countries and South America,” she said.

“We started working with ginger juice in mind because we did not think we could expect anything more. During the three-year experiment, we studied both the rhizome and the above-ground part. It turned out that the above-ground part of the plant contains a wealth of valuable, biologically active ingredients that could be used in food processing. Ginger is always imported in the form of rhizomes,” she added.

Kobus-Cisowska added that the above-ground part could be used to produce dried herbs for teas, while the milder rhizome of a future “Polish ginger” could be suitable for dishes such as sushi.

According to Eurostat, ginger was the most frequently imported spice in the European Union in 2023. In 2021, EU countries imported 114,000 tonnes of ginger, with China as the main supplier. (PAP)

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