A tropical evergreen with tall clumps of ovate to lance late leaves growing from ginger-scented rhizomes to a height of 1.2 m (4 ft). Flowers are pale green and white. A officinarum, lesser galangal, is the more important species for both medicinal and culinary purposes.
History and traditions
Very similar to ginger, this plant has a long history as a spice and medicinal plant and has been used in Ayurveda and Chinese medicine since ancient times. ‘Galangal’ comes from the Arabic word Khalanjan, which could in turn be derived from a Chinese word meaning “mild ginger”. Known in Europe since the 9th century, it was probably introduced by Arab or Greek physicians.
Culinary
Both species are used as a ginger-like flavoring in Thai and southeast Asian cookery.
Related species
A galanga, greater galangal, is a larger plant, growing to 2 m (6 ft.), and has a less marked ginger aroma.
Growth
It can be grown only in climates with high humidity and minimum temperatures of 15-18°C (59-64°F). Needs well-drained soil and partial shade. Propagated by division of the rhizomes when new shoots appear.
Uses
Medicinal
A good digestive, it also has antibacterial and antifungal properties, is used for feverish illnesses and fungal infections. A galanga is considered less effective medicinally.
