Greater galangal is a slender, glossy leafed ginger which can reach 1.5m in a hothouse. It is evergreen, unlike most other edible gingers.


It needs warm conditions all year and does best in a tunnel house with temperatures above 15 C. It also needs well-drained, friable soil with lots of organic matter, compost and vermicast. Steady moisture is best for it. It can be harvested at any time of the year.

Below: Galangal growing well in a tunnel house at KoruKai Herb Farm, Banks Peninsula with lots of fresh shoots at the base.

Freshly harvested galangal (image below). Generally the rhizome is chopped into chunks then bruised with a mallet or the back of a cleaver to release the flavour during cooking. Then once the dish is served, you place these pieces to the side of the plate as they are usually too fibrous to chew.

We often grate the shoots or put junks into the food processor so they are edible when cooked.

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