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Alpinia galanga
If you like Southeast Asian cuisine, you must be good friends with galangal. This delicious rhizome is indispensable in Thai, Vietnamese, Cambodian and Malaysian cuisine.
Sure, you can buy it at almost any store with a respectable range of products, but growing it takes relatively little effort, and you are beautiful ornamental in the meantime. In addition, the rhizome fresh from the soil is so delicious.
Quick Care Guide
The galangal plant not only has tropical foliage, but also an edible rhizome. Source: thomaswanhoff Common Name(s) Galangal, Thai Galangal Scientific Name Alpinia galanga, Alpinia officinarum Days to Harvest About a year to harvest Full sun, partial shade when above 90 degrees Water: Moist soil, avoid soggy conditions Well draining soil, soil taisFertilizer, aphid improved mixer, spider mitesRoot rot, rust
Let’s compare the two types that you would have to choose between when you choose to grow galangal. Both are growing in popularity, but one is slightly more widespread.
Where to Grow Galangal
Galangal is best planted in open shaded areas in warmer climates as it is a tropical plant and is extremely sensitive to frost and drought conditions. As well as being sensitive to whether this plant rots easily when exposed to cold, wet conditions.
When it reaches maturity, this plant has the ability to reach between three and six feet in height. You will want to provide enough space between plants to accommodate their height and prolific nature.
Harvest Tip
Galangal will not bind like turmeric or ginger so don’t look for death as a sign of harvest readiness instead of looking for plant growth. I would say, at least, let your galangal get up to a meter high or about 12 months old before you start harvesting and then harvest around the outside of the plant. Sure you can dig the whole thing up and then re-evaluate every year or even plant into a new spot. What we do is harvest around the outside of the plant some nice young rhizomes (as they are usually the best in cooking) you can eat them, both are older and more rustic harder and have more fiber so tend to be the younger ones. we prefer.
Fresh galangal is the best. It is better than the dried or bottled stuff from Asian shops but it can be expensive to buy fresh at around 30 bucks a kilo so it is by far the most economical option.
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