“Great Galangal* Harvest”


Great galangal harvest,

not so much with the ginger:

Lemongrass booming!

 

  • (For the uniniated, Galanga often is described as a Laotian or Thai version of the rhizome ginger, and it is related to the common grocery-store ginger.  Galangal does not display the usual hard-outside skin of seasoned plants which can be scraped off with a teaspoon rather than trimmed – wastefully so! – with a paring knife.  But in my galangal experience, now going into its second year and thus sample-able, the skin is thinner, almost papery, and the rhizome – root – is more bulbous than a long, too-skinny “hand” of ginger I so far have grown.  Still makes superb tea but it is so labor-intensive.  I have launched several experimental “pots” of ginger to see if I can duplicate the big, fat hands I see in local grocery stores – alas, none seen so far in local greengrocer-style farmers’ markets, most of which around here seem to sup off the same distribution chain as, say, Publix or Winn-Dixie – which meaneth little to those unblessed to live elsewhere.  I met a lady last night from Lake Ontario’s Southern Shores who longed after the fat-bottomed and long-stalked – stripped-of-extraneous leaves – lemon grass I included in my gift bundles to some ladies I admire and wanted to offer them some to eat, some to sashay and some to grow-their-own.  The Lemongrass started two years ago as two- and three-stalk “sets” stuck into the side-yard garden’s southernmost dirt and now forms a 20-foot+ long hedge of mosquito- and bug-repellent and lemony-smelling stuff.  Take a stalk, strip it to its innermost skin, trim slightly the root end and get the stalk you deserve: each morning for so long as sit is fragrant, which may be some weeks, slip it into the pillowcases you possess and whose heads resting thereupon you love, and at night when you retire you will have the lemoniest-smelling repose. Does marvelously stuffed with garlic or apple inside a roasting chicken.  Only a small portion of the grass is edible, and I prefer to chop longer sticks tied in a knot to slip into a broth or stew of chicken or pork.  I have steeped lemongrass with ginger to make a tea not needful of them leave-ish bags, but sure to top such with warmth, comfort and settled stomach: microwave suitable – just smash the lemongrass with the back side of a chef’s knife or whathaveyou.)

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