Yes, ginger is often considered an herb, although the classification can be somewhat ambiguous.
The Ambiguity of Classification
The categorization of ginger as an herb or a spice often depends on its form and intended use. Many culinary recipes list ginger as an herb, particularly when using the fresh root. However, when dried and ground into a powder, it's more frequently referred to as a spice. This is consistent across various sources [1, 3, 5]. For example, [5] notes that ginger ( Zingiber officinale) is a flowering plant whose rhizome (ginger root) is widely used as both a spice and folk medicine. The Mount Sinai website [2] refers to ginger as a popular spice and herbal medicine.
The ambiguity is highlighted in sources such as [3]: "Ginger is listed as an herb in many culinary recipes while others classify it as a spice. Some call dried ginger powder a spice while calling the fresh root version an herb." This clearly demonstrates the flexible nature of its classification.
Many resources emphasize ginger's medicinal properties, often associating it with herbal remedies [2, 6, 9, 10]. The Memorial Sloan Kettering Cancer Center [9], for instance, includes ginger in its list of herbs.
Ginger: Herb, Spice, or Both?
Ultimately, the distinction between herb and spice is not always rigid. Both are derived from plants and used to flavor food, but "herb" often implies the use of the fresh leafy parts of the plant, while "spice" generally refers to dried seeds, roots, bark, or fruits. Since ginger uses its rhizome (underground stem), its classification can be fluid depending on context and form. Therefore, it’s accurate to consider ginger as both an herb and a spice, depending on its form and application.
