Resurrection Lily

A genus of about 70 species of rhizomatous, aromatic perennials, found in tropical Africa and SE Asia. They have violet-like flowers, composed of three petals and petal-like lip, and often variegated foliage, making attractive subjects for groundcover in warm areas; in temperate regions they can be grown as pot plants alongside warm-growing orchids or in beds beneath greenhouse staging. Kaempferia galanga is used flavoring in tropical Africa and Asia, as a hallucinogen in New Guinea,, and ia added to arrow poison in Malaysia. In the Middle Ages it was familiar in European cooking as galingale, perhaps because it resembled Cyperus longus (sweet galingale, See, sweet galingale) in flavor. The related K. rotunda and Boesenbergia panduata (syn. K. pandurata) are used for flavoring and as spicy vegetables in their countries of origin. In addition, K. rotunda (kuntji puti) is and ingredient of the Ayurvedic tonic chyavanprash. Kaempferia is named after Engelbert Kaempfer (1651-1716), a German physician who specialized in Japanese plants.

Low-growing, stemless perennial with tuberous roots, 2-3 almost round, spreading leaves, 8-15cm (3-6in) across, and short-lived, white flowers, to 2.5cm (1in) in diameter, marked purple on the lip.

Common Name:	Resurrection lily
Botanical Name:	Kaempferia galanga
Genus:	Kaempferia
Family:	Zingeiberaceae
Location:	India, China
Cultivation:	Rich, moist soil in shade, with high humidity. Kaempferias must be kept dry when dormant.
Propagation:	By seed sown when ripe at 20°C (68°F); by division in spring.
Harvest:	Rhizomes are lifted during during dormancy, and used fresh as a vegetable, or dried for use in decoctions, poultices, and powders.
Height:	30cm (12in)
Width:	30-60cm (12-24in)
Hardiness:	Z9-11
Parts Used:	Rhizomes
Properties:	A bitter, stimulant herb with a camphoraceous aroma. It is anti-bacterial, improves digestion, and has diuretic effects.
Medicinal Uses:	Internally for bronchial complaints, dyspepsia, and headaches. Externally for wounds, dandruff, lice infestations, rheumatic joints, and as a gargle for sore throat. Compined with Alpina galanga (See, galagal), Cucurma longa (See, turmeric), and Zingiber spp. (See, ginger) as awas empas, an Indonesian recipe for stiff joints, headaches, and urinary tract complaints.
Culinary Uses:	Fresh rhizomes and young shoots are pickled, eaten raw, or cooked as vegetables. Dried rhizomes are used to flavor rice and as a substitute for turmeric.
Economic Uses:	Powdered rhizome is added to body powders and cosmetics; also used in linen sachets.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 249