Galangal

This genus of about 200 species of ginger-scented, rhizamatous perennials is native to Asia and Australia. Lesser galangal (A. officinarum) is of great importance as a medicinal herb; it has been used in both Ayurvedic and Chinese medicine since very early times (c.CE500 in China), and in Europe since the Middle Ages. Greater galingal (A. galanga) has less pungent rhizomes and is more important for culinary uses. These tropical galingals are not to be confused with the European galingal, or sweet galingale (Cyperus longus), which has violet-scented roots that are used in perfumery. In addition A. officinarum and A. galanga, several other species are used for flavorings and medicines. The Australian A. caerulea (native ginger) has ginger-flavored rhizomes and yi zhi, from the southern Chinese A. oxyphylla (black cardamom sharp-leafed galangal), is a warming digestive and kidney tonic, used in traditional Chinese medicine for diarrhea, incontinence, and stomach chills.

Perennial with ginger-scented rhizomes and lanceolate leaves, to 50cm (20in) long. Pale green, orchid like flowers with a white, pink-striped lip, appear all year, followed by red, 3-valved, spherical capsules.

Common Name:	Galangal
Other Names:	Greater galingal, Siamese ginger
Botanical Name:	Alpinia galanga
Genus:	Alpinia
Family:	Zingiberaceae
Cultivation:	Well-drained, rich soil in partial shade with high humidity. Spider mite may attack plants under cover.
Propagation:	By division of rhizomes as new growth begins.
Harvest:	Rhizomes four to six years old are lifted at the end of the growing season and used fresh, or dried for use in decoctions, liquid extracts, and tinctures, or distilled for oil.
Native Location:	SE Asia
Height:	2m (6ft)
Width:	Indefinite
Hardiness:	Min. 15-18°C (59-64°F)
Parts Used:	Rhizomes, oil.
Properties:	An aromatic, bitter, pungent herb that stimulates the digestive system.
Culinary Uses:	Raw rhizome is a popular ingredient in many Indonesian, Malaysian, and Thai dishes for its ginger-like flavor. Oil and extracts are used as flavoring, especially in soft drinks, bitters, and liqueurs, such as Chartreuse. Flower buds, flowers and fruits are edible, too. Extracts are added to low alcohol drinks to make them taste more alcoholic.
Bibliography:	Encyclopedia of Herbs by Deni Brown. Copyright © 1995, 2001 Dorling Kindersley Limited. pg 116