Galangal is a medicinal and spice plant related to ginger. We show what needs to be considered when growing galangal in pots and in the garden.
Galangal (Alpinia) comes from the tropics of Southeast Asia and became very famous and popular as a medicinal and spice plant in Europe hundreds of years ago. We present the ginger-like plant in the profile and give tips on the culture and healing properties of galangal.
What is galangal?
Two different but closely related plants are known under the name galangal:
- Lesser or true galangal (Alpinia officinarum) as medicinal plant
- Thai ginger or greater galangal (Alpinia galanga) as a spice
Both belong to the ginger family (Zingiberaceae) just like ginger (Zingiber officinalis), for which the underground, thickened rhizomes and the pungent taste are particularly characteristic. Galangal probably came to Europe from Southeast Asia via Arab doctors and merchants in the 9th century. It was mentioned as a medicinal plant in the herbal books of various monasteries from the 11th century. Hildegard von Bingen dedicated a whole chapter about galangal to this ginger plant in her publication "Physica".
The real or lesser galangal is also known as feverroot and reaches a height of 100 - 150 cm, while the greater galangal grows up to 3 m high. The perennial perennials develop richly branched underground root systems with fleshy rhizomes up to 4 cm thick. Depending on the species, they are reddish-brown to pale yellow in color. From them grow several upright stems with up to 50 cm long, broadly lanceolate, glossy green and white dotted leaves. The young shoots have an aroma reminiscent of cardamom (Elettaria cardamomum). In a tropical climate, this produces fragrant, racemose, fluffy inflorescences with white-red galangal flowers. In their homeland, round, red fruit capsules, up to 1.5 cm in size, then develop, which serve as a spice. Inside are numerous angular, brown-black seeds.
What is the difference between galangal and ginger? Galangal and ginger are closely related and both form underground rhizomes, which are among the most important spices in Asian cuisine. The taste of both plants differs significantly, as galangal has a sharper taste. There are also external differences: the rhizomes of the ginger are light brown in color and thickened irregularly like a club, while the galangal roots are rather elongated and reddish.
Plant galangal
The optimal location for galangal is on permeable, nutrient-rich soil with a slightly acidic pH value. If you want to plant galangal, you need a light to semi-shady, very warm and sheltered place with high humidity. In late summer, the temperature fluctuations between day and night can become a problem, because it shouldn't get cooler than 15 °C. In our latitudes, only the heated greenhouse or a polytunnel is suitable for galangal cultivation, alternatively a pot in a sunny conservatory. Galangal is rarely available as a whole, dried rhizome and as a potted plant from speci alty nurseries.
If you want to grow galangal in a pot, it should contain at least 10 liters of soil so that the rhizomes have enough space to develop. In any case, the planter used should have good water drainage and a 5 - 10 cm high drainage layer, as too much moisture or even waterlogging can lead to the rhizome rotting. Now fill the pot with a nutrient-rich potting soil such as our Plantura organic universal soil . The peat-free and compost-rich substrate provides all important nutrients in the rooting phase and is produced in Germany in a sustainable and climate-friendly manner. The rhizome is planted about 5 cm deep in the ground and watered well. Already potted specimens should not be planted deeper than they were previously in the pot. When cultivating galangal in a heated greenhouse, a planting distance of 30 - 40 cm should be maintained.
The right care
Even if the rhizome has to be protected from waterlogging, the galangal should still be watered regularly. In summer it has to be watered almost every day because the plant has a high water requirement. However, water should only be given when the surface of the earth is already somewhatdried up. The humidity should always be kept high, for example with the help of a spray bottle.
Due to the high nutrient requirements of galangal, regular fertilization is essential. A good supply of nutrients is particularly important during the main growing season and when leaves or rhizomes are being harvested. The potted plant should be fertilized regularly with a primarily organic liquid fertilizer of organic quality, such as our Plantura organic indoor and green plant fertilizer. This is added to the irrigation water about every two weeks during the growing season, which ensures an even and gentle supply of nutrients and prevents symptoms of deficiency such as yellow leaves or browning of the leaf edges. At the same time, the liquid fertilizer comes in sustainable packaging made from 95% recycled plastic.
Is galangal hardy?
Galangal is not hardy and suffers from cold stress from temperatures below 15 °C. Potted plants should therefore be moved to warm winter quarters as early as September. In the apartment in a bright, but sheltered place without drafts and with high humidity, it is possible to overwinter the galangal. In winter, the water requirement often drops significantly, so care must be taken to ensure that the soil is never too wet. Fertilization should also be avoided in the winter months.
Propagation
In order to propagate galangal itself, only part of the rhizome with an eye is required. In spring, this part of the subterranean shoot axis is planted about 5 cm deep in loose, nutrient-rich substrate. Larger plants can also be easily divided by cutting the rhizomes with disinfected, sharp pruning shears in such a way that one shoot with roots remains. After about three to four weeks, the first new shoots with leaves will stretch upwards. Repotting is always necessary when the galangal plant has rooted well through the planter.
It is also possible to cultivate imported galangal seeds from exotic shops. Before sowing, the seeds should be allowed to soak in water for a day before sowing them about 0.5 cm deep in nutrient-poor potting soil.
Harvest and storage
Anyone who grows galangal has to wait until it can be harvested. In its tropical and subtropical homeland, it takes about three months from planting the rhizome parts to harvesting the galangal rhizomes, and thenthe entire plant is cleared and not cultivated for several years. In our latitudes it takes much longer, sometimes several years, until sufficiently large rhizomes have formed for the harvest of galangal, if the galangal is not only to find a place as an ornamental tropical plant on the terrace or balcony. When harvesting, the rhizomes are taken out of the ground, the shoots are cut off and the galangal roots are cleaned.
The rhizomes stay fresh for two to three weeks after harvesting in the refrigerator. For a longer shelf life, it helps to wrap the harvested subterranean shoots in cling film or a damp cotton cloth, as this further reduces water loss. The galangal can be preserved for several months by drying. However, it should be cut into thin slices for quick drying. When dried, it can also be made into galangal powder.
What are the effects of galangal?
Well over a thousand years ago, the ginger plant was known in ancient China for its beneficial properties. Galangal is part of the Ayurvedic treatment method and, in addition to TCM, is also used in naturopathy. The positive effect of galangal on blood pressure, heart and circulation was already described by Hildegard von Bingen. She recommended galangal to take for pain. In addition, the ginger plant has an antispasmodic, antibacterial, stimulating and digestive effect.
Pregnant women should, however, exercise caution: Excessive consumption can possibly lead to a miscarriage or premature birth. Galangal should also not be used in the case of gastric and duodenal ulcers, as it increases the production of gastric acid.
Galangal is taken in the form of powder, capsules, galangal root tea, globules or galangal tincture. Side effects of galangal are not known with normal dosage and taking of the preparations.
Uses of Galangal
The two types of galangal have different uses. Thai ginger is mainly used in Asian cuisine as a galangal spice in ground or finely chopped form. Its taste is similar to that of ginger, but is a little sharper. Galangal is part of the typical cola flavor and is contained in many liqueurs and schnapps to promote digestion.
The real galangal is also used as a spiceof galangal powder or freshly cut rhizome parts.
In addition to ginger,Galangal is also related to turmeric (Curcuma longa). In our portrait you will find helpful tips and information on planting, caring for and harvesting turmeric.