Shell ginger

Native to eastern Asia, Alpinia zerumbet is a rhizomatous, evergreen tropical perennial that grows in upright clumps 8 to 10 ft (2.4 to 3.0 m) tall in tropical climates. It bears funnel-formed flowers. Flowers have white or pink perianths with yellow labella with red spots and stripes. There are three stamens, but only one has pollen. There is one pistil. The fruit is globose with many striations. In more typical conditions, it reaches 4 to 8 ft (1.2 to 2.4 m) feet tall in the green house, and 3 to 4 ft (0.91 to 1.22 m) feet tall, as a house plant. It was originally called Alpinia speciosa, which was also the scientific name of torch ginger. To avoid the confusion, it was renamed A. zerumbet while torch ginger was reclassified in the genus Etlingera. No species is accepted as A. speciosa today.

The long leaf blades of A. zerumbet are used for wrapping zongzi, a traditional Chinese dish made of rice stuffed with different fillings. In Okinawa, Japan, its leaves are sold for making an herbal tea and are also used to flavor noodles and wrap muchi rice cakes. A 2013 publication found A. zerumbet leaf extract increased the lifespan of C. elegans by 22.6%. Recent research has investigated its effects on human longevity and the phytochemicals that may be responsible. A. zerumbet contains many kavalactones structurally related to the compounds in kava (Piper methysticum) and may help prevent high glucose induced cell damage in human umbilical vein endothelial cells.

Alpinia zerumbet is best grown in rich medium-wet, to wet well drained soils in full sun to part shade. Afternoon shade in hot summer climates, is recommended. Indoors, the plant must have bright light and humid conditions. Flowering rarely occurs before the second year.