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Galangal (Alpinia galanga), often called Thai ginger, is a tough and tasty plant that belongs in every warm-climate garden. I love using galangal in cooking for its citrusy, peppery flavour. It’s super easy to grow, practical, and beautiful!
If you’re keen on growing a low-maintenance edible plant that thrives in Australia, here’s how to get started.
Why Grow Galangal?

Galangal is a versatile perennial herb with rhizomes that are a key ingredient in Thai, Indonesian, and Malaysian cuisine. Think fragrant curries, soups, and marinades! The plant itself is hardy and attractive, with lush green foliage and big, yellowish flowers.
How to Plant Galangal
Galangal loves warmth, so pick a sunny or partly shaded spot that’s sheltered from strong winds. It thrives in rich, well-draining soil—think loose soil packed with organic matter like compost or aged manure. If you’re planting in heavy clay or sandy soil, work in some compost or well-rotted manure before planting.
Planting the Rhizomes
- Timing: Plant galangal rhizomes in spring or early summer when the soil is warm.
- Spacing: Dig holes about 10 cm deep and space each rhizome 25–30 cm apart.
- Orientation: Lay the rhizome horizontally with any green buds facing up—they’ll sprout into new shoots.
- Watering: Water well after planting to help it settle in.
Tip: In cooler climates, start rhizomes in pots and move them outside once the weather warms up.
Caring for Your Galangal Plant
Watering
Galangal loves consistent moisture, so keep the soil damp but not waterlogged. A thick layer of mulch helps retain moisture and keeps weeds at bay. If you’re in a wet area, make sure your planting spot has good drainage to prevent root rot.
Although galangal thrives with plenty of moisture, it’s surprisingly drought-hardy once established!
Feeding
Feed your galangal with a liquid fertilizer every 4–6 weeks during the growing season while it’s small. Seaweed solutions or compost teas work well. Once it gets growing, it’ll soon be much too big to foliar feed (unless you have a hose attachment). It won’t need much except for generous applications of mulch. It’s one of the most undemanding plants in my garden.
Adding slow-release fertilizer at the start of spring is also a great way to give it a boost.
Frost Protection
While galangal is hardy, frost can damage the leaves. In colder areas, grow it in pots that can be moved to a sheltered spot or cover it with frost cloth during winter.
Harvesting Galangal
You can start harvesting galangal about 8–10 months after planting. The rhizomes are at their tenderest and most flavourful when young, but they’re also usable when mature. Here’s how to harvest:
- Loosen the Soil: Use a garden fork to gently loosen the soil around the clump.
- Harvest What You Need: Pull up part of the rhizome and leave the rest to continue growing.
- Store for Later: Freshly harvested galangal can be stored in the fridge for a couple of weeks or frozen for months.
Freezing Galangal
Yes, you can freeze galangal rhizomes! Freezing is a great way to store galangal if you’ve harvested more than you can use right away. Here’s how to do it:
- Wash and Dry: Clean the rhizomes thoroughly to remove dirt, then pat them dry.
- Peel and Slice (Optional): If you plan to use small portions, slice or chop the rhizomes into manageable pieces. You can also peel them, but it’s not necessary.
- Pack for Freezing: Place the whole, sliced, or chopped galangal in an airtight container or resealable freezer bag. Remove as much air as possible to prevent freezer burn.
- Freeze: Store the container or bag in the freezer. This way, galangal can last for several months without losing much flavor.
When you’re ready to use it, you can grate or slice it straight from frozen—no need to thaw! This method is especially handy if you use galangal sporadically and want to keep it fresh for future recipes.
Growing Galangal in Pots
If space is tight or you’re in a cooler climate, galangal thrives in pots. Use a large container (at least 30 cm wide) filled with a rich, free-draining potting mix. Water it regularly, feed it monthly, and keep it somewhere warm and sunny.
Pots are also handy for keeping galangal contained, as they can spread a bit in garden beds over time. I love this because it also creates an amazing privacy screen. But, if space is limited, keep this in mind.
Using Galangal in Cooking
Fresh galangal is awesome in the kitchen. Its citrusy, slightly spicy flavour makes it a key ingredient in dishes like Thai tom yum soup, green curry, and Malaysian rendang. Slice it thin or crush it to release its oils, but remember that its texture is tougher than ginger, so it’s usually not eaten whole.
You can also dry galangal for future use or grate it into teas for a warming drink. Even the leaves can be used—pop them in soups or broths for a subtle flavour boost.
Why Galangal Belongs in Your Garden
Galangal is the ultimate “plant it and leave it” herb. Once established, it’s low-maintenance, thrives in hot weather, and keeps your kitchen stocked with delicious flavour. Whether you grow it in a garden bed or a pot, this resilient plant will keep rewarding you year after year.