There are many herbs in The Renaissance range. Some are essential to any good kitchen, others are a bit exotic and some are special plants for particular cuisines that make up our Premium Collection. There are three types of Galangal, large, lesser and black. This variety originates in China and is popular in Eastern Europe and across Asia.
Galangal is one of those sweet and aromatic spices that stir the imagination and taste buds. It partners well with chilli, garlic, ginger, lime and coriander for tasty curries. It also goes well with most other herbs for jellies and herbal teas. Adds depth to the flavours of Asian sauces and pastes.
Galangal has some medicinal properties although a lot less than its close cousins Turmeric and Ginger. It is generally used grated or dried and ground. It can be added at any stage in the cooking depending on the depth and strength of the flavour required.
Prefers moist but well drained soil in a semi shade position with morning sun. Goes dormant in winter in the cooler climates. Harvest when the leaves start to wither.
Fertilise with Seasol and Powerfeed in spring, summer and autumn.
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