Re: [pfaf] galanga and alpinia sp.
- Hello LucaI had a look for this in the Royal Horticultural Society herb encyclopedia, there's not a lot of information, but here is what it says:In addition to Alpinia officinarum and A.galanga, several other species are used for flavourings and medicines. The Australian A.caerulea (native ginger) has ginger-flavoured rhizomes..Looking it up on the internet found several sites which say that the blue fruit is possibly edible (some are more definite than others!) but that at very least the fruit's pith is edible and lemon-flavoured. The young rhizome tips are also listed as edible, but as none of these give much information, it sounds like one worth researching a bit more before you try it on yourself! I would love to know how to grow galangale, as it is something I enjoy using, I wonder if you are in the south of Italy or somewhere a bit cooler? I live in Kent in England, which is not always that warm.Kind regardsBekki
"Luca "Jama"" <jamaicafan@...> wrote:
I'm new to pfaf mailinglist, I'm from Italy and I grow a plant collection
which became a personal project some years ago under name "The Ethnobotanic
This just to introduce myself...
this email is to ask if someone know differences in usage and safety between
Alpinia galanga (galanga spice) and other Alpinia species. Particularly I'd
like to know if anyone know if Alpinia caerulea is used and if it could be
harmful if ingested.
I grow here a large specimen (or just a clump of specimens) of Alpinia but
they're mixed Alpinia galanga and Alpinia caerulea (when I put them together
in the same pot I didn't realize they grow so well in my area). If anyone
know differences will be great, because I'd like to try culinary employment
of theese plants of myself.
Luca Gelardi - The Ethnobotanic Garden - ITALY
Send instant messages to your online friends http://uk.messenger.yahoo.com
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.