802Re: [pfaf] galanga and alpinia sp.
- Apr 21, 2005Hello!
Thanks for reply. In the meantime I've received a copy of the huge opera
omnia "Cornucopia II" by S. Facciola. There there's a reference to Alpinia
caerulea: "tender, young tips of the rhizome have distinct ginger-like
flavor and may be eaten. The pleasantly acid pulp that surrounds the seeds
is also edible."
After this I've looked at my plants that at this time are growing new
shoots, but I'm a little confused, because young tips of the rhizome
(shoots) are already enough fibrous and not so tender, I mean they are
tender (and dark brown coloured) when they're 1-2 cm long then they start to
hard the external part and they change their colour to lighter brown then
reddish brown and at least the first leaf opens. So is the edible part that
2 cm long tender shoot? Isn't it too small? I haven't still tried to cut off
that young shoots, but I think that cutting them new shoots will come, I'll
Just for information I'm located in southern Italy (Sicily island) and here
the species grows very well. Both A.caerulea and A.zerumbet grows well as I
think any other species of this genus. They suffer a little cold
temperatures (here they rarely goes below zero degrees celsius) and leaves
goes browny, but I cut down to ground at start of spring damaged shoots and
new ones grow up. Last year they flowered for first time and it was during
july, but they didn't set seeds, we'll see this year. The species is also
very easy propagated via rhizome cuttings. I've received A.zerumbet cuttings
from Reunion islands and after that long travel they started to grow very
well once put under the ground.
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