Culinary Galangal (Alpinia galangal) Rhizome Clump

Family: Zingiberaceae (the ginger family: includes gingers, galangals, and turnerics)
Genus: Alpinia (includes Australian native ginger)

Botanical/Binomial Name: Alpinia galanga
Meaning of Name:
Alpinia, after the 17th century Italian botanist Prospero Alpini + Latin -ia (used especially to form genus names by appending to the name of (usually) a scientist or patron); and
galanga, from Mediaeval Latin galanga (‘galangal’)

Common Names: Galangal, Culinary Galangal, Lesser Galangal, Red Galangal

Botanical Characteristics: Herbaceous | Perennial | Rhizomatous | Drought tender | Frost tender
Propagation: Division of rhizomes | Seed

Item Description:
Potted culinary galangal can be purchased here if in stock.

Photos are indicative of, but not necessarily the exact rhizomes you will receive.

You will receive a decent clump of rhizomes with roots, and quite possibly shooting as well, as in the first photo. This clump can be planted as is, or can be easily divided into pieces to plant out separately.

Plant Description:
This member of the ginger family is both a culinary and medicinal plant as well as a striking ornamental.

Galangal is a clumping plant which can reach 2 m high.

Growing Information:
Galangal can be grown in a very large pot but is best in the ground. It will thrive in rich, moist soil in a shady and protected spot.

This species is an evergreen perennial native to the tropics, but will grow well in temperate, frost-free areas. The leaves may brown or die back a bit in temperate zones during colder months, when it becomes somewhat dormant.

Regular applications of fertiliser will help develop the fragrant and tasty rhizomes galangal is renowned for.