How to Grow Galangal Plants

Galangal (Blue Ginger or Laos Ginger)

The Galangal Plant

Galangal, also known as Blue Ginger or Laos Ginger, is grown for its rhizome or root, an essential ingredient in Lao and Thai cooking, as well as many other cuisines. Its botanical name is Alpinia galanga.

The rhizome looks like a larger version of ginger, but it has pale yellow flesh with a pinkish skin. It has a fiery but sweeter and more delicate taste than ginger, making it ideal as a ginger substitute where a more subtle flavour is desired.

Asian Herbs in the Garden

Galangal is one of many Asian herbs and spices that can be grown at home for culinary use. If you enjoy cooking with fresh Asian ingredients, consider exploring other Asian herbs that thrive in warm conditions or in containers.

How to Grow Galangal

Galangal is best planted in early spring and is relatively easy to grow when provided with good soil, moisture, and warmth.

The plant grows from a rhizome, so you can start with a piece purchased from a market or supermarket.

Choose a warm, protected position with dappled shade.
Prepare the soil by digging in well-rotted compost and aged cow manure.
Ensure good drainage, as Galangal requires moisture but cannot tolerate waterlogged soil.
Plant the rhizome just below the surface, spacing each piece around 25 cm apart to allow for good root development.
Keep soil moist throughout the growing season.
Apply a low nitrogen fertiliser, such as Seamungus, and consider a foliar spray every few weeks.

In cooler climates, start Galangal under a mini greenhouse in spring to provide extra warmth.

Harvesting Galangal

Galangal is ready to harvest in late summer to autumn. Gently dig around the plant and select the largest rhizomes, rather than harvesting the entire root system at once.