Alpinia galanga
Family: Zingiberaceae
Common names: Thai Galangal
Alpinia galanga is a robust, perennial, herbaceous plant growing in large clumps that can be 2 – 3.5 metres tall. It has a subterranean, creeping, copiously branched rhizome from which clumps of leaves are formed at intervals. The light red or pale yellow rhizomes are 2 – 4cm in diameter. A fairly well-known and widely used spice, mainly employed as a flavouring in foods and as a medicinal plant. The rhizomes are very commonly used and are said to be indispensable in everyday cooking throughout South Asia and South-East Asia. Rhizomes – used as a flavouring, they have a strong, pungent taste like a mixture of pepper (Piper nigrum) and ginger (Zingiber officinale). The slightly pungent rhizomes are used fresh or dried as a flavouring in a variety of dishes such as curries and soups. They are often used to replace ginger in recipes. An essential oil obtained from the root is used to flavour liqueurs such as Chartreuse and Angostura, as well as soft drinks. The flowers and young shoots can be eaten raw, steamed as a vegetable, or used as a spice. The flowers and flower buds are eaten raw, they can also be steamed, pickled, added to soups, mixed with chilli paste etc. The red fruits are edible. They are used locally as a substitute for cardamom.
Sowing instructions: Sow in containers and keep at around 20c
Locality: Ex Hort. Harvest: January 2025
