Two of my favorite herbs in Asian cooking are ginger and galangal. The rhizomes are cheap and easy to find in a market, but as with lemongrass, I loved how easy it seemed to propagate them for the garden. The process was simple. Buy fresh rhizomes. Stick in potting soil. Place in south-facing window. Keep soil moist. Within a few weeks, new buds will sprout like magic, and into the ground the rhizomes go.
The first four steps were simple, but every day… then every week… I waited, and waited… and waited. I would dig up the ginger and galangal to check for new growth, heave a sigh of impatience and slight frustration, then re-dig them.
But finally — FINALLY — after eight very long weeks, both rhizomes have rooted!
I find this galangal rhizome especially cute — see its happy face?
They’re going into the garden tomorrow. And after that… I better have more patience, as I’ve read it takes a year before you can harvest ginger and galangal at their fullest flavor. Siiiiighhhh.
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