Ginger in season in Australia
Ginger is in season in Australia from all year, and at its peak from null. Grown in Queensland; imports fill the rest of the year. This is the cooler south; the tropical north has its own calendar.
At its best
A Queensland grower reports that the crop can be harvested through the year, and Brisbane Markets featured Sunshine Coast ginger in June. Young, new-season ginger is lifted about six to eight months after planting, which happens in August and September. As the weather cools it matures into old-season ginger. Sydney Markets lists ginger from May.
At the shop
Young ginger has bright, creamy flesh with pink tinges. Mature ginger has golden-brown skin with cured tips and a more intense flavour.
Keeping it
Sydney Markets suggests scrubbing and drying unpeeled ginger, packing it in an airtight jar and covering it with Shaoxing rice wine or dry sherry. Add a splash of the infused wine to stir-fries.
Three dinners
- Chicken and ginger congee Slice thin into the rice as it cooks.
- Beef stir-fry with ginger and spring onion Cut into matchsticks.
- Carrot and ginger soup Simmer with stock and blend.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.