Galangal seems exotic to most in the United States, but it's a staple spice abroad. Used extensively in Asian cuisine, this root vegetable is fun to grow. Learn how to grow this culinary staple with Melissa Kruse-Peeples at home!During the Middle Ages, the spicy and pungent root known as galangal was a hot commodity. It was widely traded from its native Indonesia and China throughout Europe. Its popularity in the Western world diminished, and until recently, you would have been hard-pressed to find someone who would even know what galangal was. Awareness of galangal is increasing thanks to its popularity in a diversity of Asian cuisines, particularly Thai food.
While popularity has increased, sourcing fresh galangal roots can be a challenge. Why not grow your own? Galangal is in the ginger family and grown from the root or rhizomes. Growing galangal is easy. It is a relatively low maintenance perennial. Originally from Indonesia and Southwest China, it is attractive with a tropical look for your garden.
Galangal has two forms: greater (Alpinia galanga) and lesser (A. officinarum). The first is larger, as it can grow up to six feet in height, and is the more common culinary root. The lesser version has a stronger taste and is most commonly used for medicinal purposes. It has a smaller stature, reaching around three feet in height.