Hornstedtia

( horn - STET - ee - uh )

At-A-Glance Information

This genus is native to Southeast Asia, the Himalayas, southern China, New Guinea, Melanesia and Queensland. Plants in the genus are perennials which grow from rhizome roots. Leaves are glossy, green, and lanceolate, and flowers are typically red to magenta. Flowers are followed by edible fruits that ripen to cream-yellow and contain many small, black seeds. Grow these flowers in shaded, moist tropical gardens or to add lush foliage and interesting flowers to borders and mixed beds. Some species are also grown as members of edible gardens.

Hornstedtia Species and Varietals

The genus Hornstedtia is a member of the Ginger plant family Zingiberaceae, and includes about 70 species. Plants in this genus grow well in USDA hardiness zones 11 and above. To find your zone, click here: Zone Map.

Hornstedtia havilandii (Panyun, Telidus, Tolidus, Talirus, Senggang, Taridus, Tapus)
Endemic to Borneo, this perennial species grows as a clump of leafy shoots that form pseudostems up to 13 feet tall. Flowers are red with white lips, and are followed by edible fruits that ripen to a creamy yellow color. Although they are rarely cultivated, the fruits are quite sweet, reminiscent of Passionfruit, and are eaten raw. Young shoots can also be cooked and eaten as a vegetable.

Hornstedtia scottiana (Jeddo, Scott's Ginger, Native Cardamom, Jiddo)
These large plants are native to Queensland, New Guinea, and the Maluku Islands, and its fruits are commonly consumed by local Cassowary. They are sour-sweet and their taste is commonly compared to Strawberry or pineapple. Individual plants reach up to between 6.5 and 13 feet tall at maturity.

Caring for Hornstedtia

These tropical plants grown outside of their natural climate will need to be kept in a sheltered position or in a greenhouse. They are typically purchased as a rhizome. If growing outdoors, choose a space in the garden that receives partial shade to dappled shade, with some extra shade during the peak temperature hours in the late afternoon. A sheltered space is ideal, where plants will be protected from drying winds and low humidity. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention.

Water new plantings regularly as they establish a strong root system in their new home. At maturity, these plants generally appreciate consistently moist soils. Do not let soil dry out too much between waterings, especially during the active growing and blooming periods. Fertilize yearly in early springtime with an application of 2 inches of compost around the base of plants. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. Pruning is simple; remove any damaged, diseased, or dead foliage at any time during the growing season, and remove spent flower spikes to neaten up the appearance of plants. If growing these tropical beauties in a cramped space or container, they will need to be divided every few years for best performance. For instructions on how to successfully divide Hornstedtia plants, see the Propagation section below. Hornstedtia plants are perennial and grow from rhizome, able to re-sprout above-ground foliage and flowers each year. They can survive for decades in the landscape, and take between 8 and 10 months to reach maturity.

Harvesting Hornstedtia
Hornstedtia species produce edible pleasantly acidic fruits, young shoots, and roots. Basal flower heads and fruits are typically collected fresh and eaten raw, candied, or used in local dishes in the plant's native range. Roots can be harvested between 8 and 10 months after planting when leaves die back. These roots have a subtle Ginger flavor and are often used as a Ginger substitute.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Division is the best method for propagating these tropical beauties, and will need to be completed every 2 to 5 years for ongoing plant health, especially if they are grown in a cramped space or container. The best time of the year to divide plants is just as new above-ground growth is emerging. To complete this task, you'll need a clean shovel, a pot (if you will not be replanting your divisions in the ground), and nutrient-rich, well-draining potting soil amended with organic compost. Once you have gathered your materials, follow the directions below:

Propagating Hornstedtia by Division

Dig the root ball out of the ground with your shovel or a fork and lay it out on the ground. Separate the rhizomes with your hands. The divisions do not necessarily need to have any shoots growing from them. As long as the root divisions look and feel healthy, they will grow.
Prepare your pot or planting area by filling with amended soil and placing your rhizome clump so that the top is about an inch under the soil surface. Cover them with soil and mulch the surface to ensure water retention. Water generously.
Follow care instructions above.