Food

Galangal: Effects, Uses and Tips For Cultivation

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Galangal is related to ginger and also forms underground tubers. Galangal is a popular spice and medicinal plant, especially in Asia. Here you can find out how galangal works and how to use the root.

Galangal is an Asian spice plant that is closely related to ginger. Just like ginger, the plant forms underground tubers that are used in the kitchen.

Galangal refers to different plants:
Galangal (Alpinia officinarum)
Greater galangal (Alpinia galanga)
Lesser galangal (Kaempferia galanga)
The species mentioned form all tubers that are mainly used in Asian cuisine and are valued as medicinal plants. The ingredients are mostly identical. Galangal is also often referred to as Thai ginger.

In the following article you will learn how galangal works, how to use the tuber and how to grow it in your garden.

This is how galangal works

Galangal has a long tradition, especially in Asian medicine. Both the fresh tuber and dried galangal that is then ground into a fine powder are considered medicinal.

But also in Europe, galangal has long been used for health purposes. Hildegard von Bingen was already convinced of the root. She used galangal mainly for heart problems, but also recommended it for the stomach and bile and used it to treat fevers.

The effect of galangal has now been extensively scientifically researched. In 2015, for example, the Journal of Botanical Sciences dealt with the ingredients and effects of galangal in a study and was able to demonstrate the following properties:
Antimicrobial: In the laboratory, galangal has proven to be efficient against various strains of bacteria and fungi.
antioxidant: The ingredients of galangal have a strong antioxidant effect. They protect the body from oxidative stress, support cell renewal and fight free radicals.
Anti-cancer: Animal experiments on rats and mice have shown that galangal is effective both in preventing and treating tumors. Initial human studies have also shown that galangal reduces the spread of cancer cells.
Anti-inflammatory: Galangal helps with inflammation and is therefore used in inflammatory skin diseases such as rheumatism or arthritis.
cholesterol-lowering: In studies on rats, galangal was able to noticeably lower cholesterol levels after just four weeks.

Galangal in the kitchen

Galangal is reminiscent of ginger both visually and in terms of taste. However, the galangal root is a bit milder and has a slightly bitter taste and a fresh citrus note. The smell of galangal is reminiscent of pine forest.

To refine your dishes with galangal, you can either finely chop or grate the tuber. In addition to the fresh tuber, you can also use galangal dried in the form of powder. If you bought the tuber in organic quality, you can use the peel without hesitation. Otherwise, you’d better peel galangal.

If you use galangal raw or add the spice just before serving, the root tastes rather hot. The longer you cook them, the milder the flavor will be.

Basically, you can distinguish the different types of galangal by color:
white to yellow: The light version has a much milder taste and is suitable for a variety of dishes.
reddish: The red root has a sharper and tart taste. Here you should be careful and use less so that the taste does not dominate too much.
Just like ginger, you can use galangal in a variety of ways in the kitchen:

Soups: Galangal adds flavor to Asian soups, such as Tom Kha, a Thai coconut milk soup.
Wok pan: Whether it’s vegetables or rice dishes – galangal adds an exotic touch to wok dishes. Meat and fish can also benefit from the fine flavor of galangal.
Stews and curries: Especially in Thai cuisine, galangal is an integral part of curries.
Desserts: Many Asian desserts rely on the mild spiciness of galangal. For example, you can refine Asian rice pudding with galangal. But also European classics like rice pudding get a new depth with galangal, cardamom and cloves.

Galangal in the garden

Galangal comes from Asia and is mainly cultivated in Thailand and the Chinese island of Hainan. With us, the root is still quite unusual. You can only buy the tuber in well-stocked Asian shops.

How to grow:
Location:
Galangal needs a light and warm location. A south-facing window sill or a greenhouse is ideal.
Since temperatures should remain constant throughout the year, galangal is only suitable for growing in pots. The pot should be at least 20 centimeters in diameter.
Floor:
The soil should be nutrient rich and permeable. The plant is sensitive to waterlogging. A layer of expanded clay or gravel at the bottom of the pot can help the water drain better.
Planting:
To grow galangal, all you need is a fresh piece of galangal. Leave it in a bright place for a few days until the root starts to sprout.
Place it in loose soil and cover it with about an inch of soil.
Care:
Galangal needs a lot of liquid. During the growth phase you should water the plant daily. However, avoid waterlogging, otherwise the roots will quickly begin to rot.
In addition, spray the leaves regularly with a little water.
In order for the tubers to develop well, the plant needs sufficient nutrients. It is best to use organic fertilizer every two months.

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