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Galangal - Thai Ginger (Large Established Plant)

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Galangal - Thai Ginger (Alpinia Galanga)

Embark on a culinary adventure with Thai Galangal, the exotic and aromatic wonder of Southeast Asia! This robust root is a cornerstone of Thai cuisine and many other South East Asian dishes, revered for its unique blend of spicy, citrusy, and earthy flavours. With a firmer texture than its ginger cousin, Galangal adds an invigorating zing to soups, curries, and stir-fries, elevating dishes with its complex and tantalising taste. Not just a flavour powerhouse, it’s also lauded for its medicinal properties, aiding digestion and boosting immunity. Add this versatile and healthful root to your kitchen repertoire and discover the vibrant essence of Thai cooking!

Plant Care Guide:

1. Planting: Plant Galangal rhizomes in spring, spacing them about 8 inches apart. Plant the rhizomes just below the soil surface with the buds facing upwards.

2. Soil Type: Prefers rich, well-draining soil. A mix of garden soil and compost works well. Aim for a slightly acidic to neutral pH.

3. Light: Thrives in partial shade but can tolerate full sun in cooler climates. Protect from harsh afternoon sun in hot regions.

4. Temperature: Galangal loves warmth. Ideal temperatures range between 21°C to 35°C. It’s not frost-tolerant, so provide protection or move indoors in colder climates.

5. Watering: Keep the soil consistently moist, but not waterlogged. Reduce watering in the winter or during dormant periods.

6. Feeding/Fertilising: Apply a balanced liquid fertilizer every few weeks during the growing season. Avoid over-fertilising, as this can reduce the flavor intensity of the roots.

7. Pruning: Minimal pruning is required. Remove any yellow or dead leaves to maintain plant health.

8. Harvesting: Harvest Galangal after 8-12 months when the leaves start to yellow. Carefully dig around the plant and lift the rhizomes. Keep some in the ground for continued growth.

 

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