A part of the ginger family, galangal is a spice native to Southern Asia. Galangal can be eaten fresh or cooked and is a popular addition to many Chinese, Indonesian, Malaysian, and Thai dishes and has been used in Ayurvedic and traditional Chinese medicine for centuries.
Its skin is smoother and paler than ginger root’s, the interior ranges from white to yellow to pink, and its flavor is stronger and more astringent.
ABOUT THIS PLANT
Botanic Name: Alpinia officinarum
Common Names: Galangal, Blue Ginger, Java Galangal,
Native to: Southern Asia
Hardiness Zone: Zone 9-Zone 12
Fruiting Season: Harvest about 1 year after planting.
Growth Structure: Rhizome that also grows large, vibrant green foliage. The flowers can be pink, white, or yellow which are followed by edible red fruit.
Fertility Preference: ★ ★ ★ ★ ★
Water Preference: ★ ★ ★ ★ ★
Sun & Light Preference: ★ ★ ★ ★ ★
Plant galangal where the soil will stay warm and moist. However, galangal will rot if it is in water-logged or soggy soils. They are low-maintenance and do no need much attention until ready for harvest.