Botanical Name: Alpinia galanga
How to Grow It
Galangal is an attractive, clumping perennial from the ginger family, growing up to 2 m tall with lush green leaves and occasional sprays of white‑pink flowers. It’s mainly grown for its aromatic underground rhizomes, but it’s also a handsome ornamental that adds a tropical look to any garden.
Native to Southeast Asia, galangal grows best in subtropical and tropical climates, where it stays evergreen and productive year‑round. In cooler zones, it will die back in winter and reshoot in spring, though heavy frosts can damage or kill it, so in cold areas it’s best grown as an understory plant or in a sheltered spot.
It will thrive in full sun to partial shade, and while it tolerates dry spells, it really responds to generous watering. For the biggest, easiest‑to‑harvest rhizomes, plant in deep, loose, fertile soil – clay soils will still work, but digging the roots out becomes a bit of a workout.
Propagation couldn’t be simpler: divide the rhizomes any time it’s warm. Just dig up a chunk, replant it, and it’ll happily shoot. You can even start plants from store‑bought rhizomes – I’ve done this many times from pieces found at fruit shops and markets. Galangal also grows well in large pots for a year or two, until it becomes pot‑bound and needs a fresh start. It’s much easier to harvest from pots.
Herbal & Nutrient Value
Galangal doesn’t just add flavour – it also has a long history of medicinal use. The rhizomes contain compounds like galangin and essential oils that give them strong anti‑inflammatory and antimicrobial properties. Traditionally, it’s been used to ease nausea, aid digestion, soothe colds, and boost circulation.
Nutritionally, galangal provides vitamin C for immunity, plus small amounts of iron and potassium. But its biggest contribution is as a medicinal spice – adding flavour while supporting gut and respiratory health.
Traditional & Home Remedies
Galangal Tea: – Thin-sliced rhizome boiled for 10 minutes; drunk for colds, sore throat, and nausea.
Galangal Poultice: – Fresh rhizome grated and applied to bruises or sore joints (warming effect).
Digestive tonic: – Small rhizome slices chewed after heavy meals.
Herbal inhalation: – Crushed galangal in hot water inhaled for sinus congestion.
Using It in the Kitchen
Galangal is the soul of many Southeast Asian dishes. It has a unique citrusy, piney aroma with a peppery kick – not as hot as ginger, but sharper and more perfumed.
It’s a staple in Thai, Indonesian, and Malaysian curries, soups, and pastes – think Tom Yum soup, rendang, and laksa. Honestly, there’s no true substitute: if you want authentic flavour, you need galangal.
To use, slice thinly and add to broths and soups (you can fish the pieces out before serving), or chop/grate finely for curry pastes, stir‑fries, and marinades. It also makes a fragrant addition to herbal teas.
Simple Recipe ideas:
– Tom Yum Soup – simmer thin galangal slices with lemongrass, lime leaves, and chili for an authentic broth.
– Galangal Curry Paste – blitz fresh galangal with chili, garlic, and spices for the base of Thai curries.
– Herbal Tea – steep thin slices in hot water with honey for a soothing drink.
– Galangal Stir‑Fry – finely chop and fry with garlic and chili before adding vegetables or meat.
– Coconut Galangal Broth – simmer galangal in coconut milk with ginger and lime for a rich soup base.
Other Uses
Galangal is more than just a spice. The lush foliage makes it a beautiful ornamental clump in the garden, and the chopped leaves can be used as mulch to feed the soil. In some cultures, galangal is also used in folk remedies for skin irritations and as an ingredient in traditional tonics.
Why it’s a survival plant
It’s a beautiful and super low care plant that provides flavour and that authentic perfume to your asian dishes. Plus it doubles as gentle medicine. Why wouldn’t you have it?
