http://buyraretropicalplants.com/ginger-plants/ This video shows the greater galangal (Alpinia galanga), a culinary ginger which is very important in Thai cuisine.
While looking for ginger root at the grocery store, Daniel Delaney came across this unusual cousin of ginger, galangal. Today on What's This Food?!, he explores and candies galangal. Today's sponsor is Vibrant Flavors and Oregon Dukkah. Check them out at VibrantFlavors.com ---- What's This Food?! (WTF?!) is a daily cooking show, with a new episode posted every day of 2011. Learn more at http://danieldelaney.com Facebook - http://danieldelaney.com/facebook Twitter - http://twitter.com/danieldelaney Email Newsletter - http://eepurl.com/cLA6Y
Greater galangal grows to a height of 1.8 m and has long, elegant, blade-like leaves. The flowers are green and white with red tips. Rhizome is built up from cylindrical subunits (circular cross-section), whose pale-reddish surface is characteristically cross-striped by reddish-brown, small rings. The interior has about the same colour as the skin and is hard and woody in texture. Application Stimulant and carminative. It is especially useful in flatulence, dyspepsia, vomiting and sickness at stomach, being recommended as a remedy for seasickness. It tones up the tissues and is sometimes prescribed in fever. The powder is sniffed in catarrh. Modern research has proved its bronchodilator property. Galangal is used in cattle medicine, and the Arabs use it to make their horses fiery. It is included in several compound preparations, but is not now often employed alone. Chemical Composition The rhizome contains up to 1.5% essential oil (1,8 cineol, α-pinene, eugenol, camphor, methyl cinnamate and sesquiterpenes). In dried galanga, the essential oil has quantitatively different composition than in fresh one. Whereas α-pinene, 1,8-cineol, α-bergamotene, trans-β-farnesene and β-bisabolene seem to contribute to the taste of fresh galanga equally, the dried rhizome shows lesser variety in aroma components (cineol and farnesene, mostly). The resin causing the pungent taste (formerly called galangol or alpinol) consists of several diarylheptanoids and phenylalkanones (the latter are also found in ginger and grains of paradise). Furthermore, the rhizome is high in starch. For any enquiries please feel free to contact us:- Blog: http://natureherbsorg.blogspot.in Whatsapp: 6394944100 | firstname.lastname@example.org Web: www.natureherbs.org | www.natureherbs.co
Galangal is one of our favourite spices plants to grow & gets used a lot of stir fries and & curries here.. We also grow lemongrass & Kaffir lime so all we need now is a coconut tree then all our Thai could be home grown.. Subscribing to us at Bits Out the Back is as easy as clicking below http://www.youtube.com/subscription_center?add_user=bnbob01 You can also find Bits Out the Back on Facebook, Instagram & G+ where we post mini updates on the aquaponics/aquaculture, chooks, worms, wicking bed gardens & other small tidbits.. www.facebook.com/Bitsouttheback & on Instagram at bits_out_the_back Have a great one everyone...
I have had these for a while... they have already started to sprout... Sooo... let's get them planted :) Instagram - https://www.instagram.com/plantznthings/ Check out my Facebook page - http://www.facebook.com/#!/PlantznThings?fref=ts PlantzNThings What's Growing Page Link - https://www.facebook.com/groups/544382672307357/ Check out my Blog @ http://plantznthings.blogspot.ca/ Follow Me on Twitter @PlantzNThings - https://twitter.com/PlantzNThings Video editing Software used for this video is iMovie Intro created using www.flixpress.com
A tropical perennial herb to 50 - 70 cm tall with underground rhizomes.This rhizome, belonging to the ginger family, is widely cultivated in Thailand for its aromatic, spicy flavour. It is eaten raw in salads, made into pickles, added to soups and curries especially those made of seafood. Both the rhizomes and the hearts of stems are eaten raw as a side dish with rice. Young leaves and shoots, along with the rhizomes , are cut finely, mixed with coconut and spices, wrapped in a banana leaf and steamed.
Alpinia galanga Alpinia galanga, (also Languas galanga), a plant in the ginger family, is an herb used in cooking, especially in Indonesian and Thai cuisines.It is one of four plants known as galangal, and is differentiated from the others with the common name greater galangal (or simply Thai galangal). =======Image-Copyright-Info======= Image is in public domainImage Source: https://en.wikipedia.org/wiki/File:Maranta_galanga_Ypey51.jpg =======Image-Copyright-Info======== -Video is targeted to blind users Attribution: Article text available under CC-BY-SA image source in video https://www.youtube.com/watch?v=mvYYY5YysJw
Galangal - growing and care https://www.growplants.org/growing/galangal How to grow Galangal p.s one of the root i made mistake and it's fingerroot (and it was to late to make new video already finish to plant it)