Lesson 6.80.1 GALANGAL – GINGER Harvesting
FOOD FOREST COURSE
AGRO-ECONOMY Lesson 6.80.1
GALANGAL – GINGER Harvesting
Generally, the
rhizomes of the galangal are harvested at after a couple of years of growth and
for many years after. The rhizome can be harvested from one year on if the
plant is grown in optimum conditions and this includes adequate moisture, but
at this stage they would be a little small in comparison to their full
potential.
I have seen the
rhizomes for sale in a supermarket at an exorbitant price probably due to their
lengthy growing time. You can plant
galangal all over the garden and eventually have a never-ending supply of free
rhizomes. They can also be easily planted into the ornamental gardens because
of their attractive upright and dark green foliage.
With a spade, dig
into the galangal clump from the outside and break off whatever root mass you
can. Look for the curled, pink coloured
rhizomes and these range in length from one and a half inches to three inches
and are seldom more than three-quarters of an inch thick. When using fresh galangal it can be put
through the mincer quite successfully and it is also easy enough to cut with a
knife. Use only fresh rhizome, as after
a week or so it becomes too dry and hard to cut into.
Medicinal value
This food is more
medicine than food so therefore galangal should have the place of honour in our
daily diet. Like adding garlic to our
food and using it as a flavour enhancer and health booster, galangal deserves
the same status.
When suffering
from a low metabolism, output of saliva, gastric juices, and insulin, when
digestive enzymes are in short supply and when there is insufficient digestion;
galangal really stands out as a panacea.
With these symptoms the resulting gas builds up due to some of the food
being fermented instead of digested and heartburn often follows as a result of
this. By incorporating galangal into our
diet, it acts as a warming digestive tonic with a stimulating and carminative
effect on the digestion. In fact there
are so many key actions attributed to galangal that it seems to cover almost
every malady!
Galangal is anti
fungal, anti bacterial, a stimulant, is used against nausea and travel
sickness, and helps against rheumatoid arthritis and intermittent fever. It has been used as a treatment for
candidiasis with other anti-fungal herbs and has even been proven to have anti-bacterial
actions against a few pathogens including anthrax.
There is a
volatile oil in galangal that contains alpha-pinene, cineole, linalool and
sesquiterpene lactones.
Galangal has been traditionally used in Chinese, Indian and Western herbalist medicine and you would do well to grow and eat as much of this medicine food as you can. Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,
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