Warm up with a galgan

07. 02. 2020
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Surely you all know the ginger, whose beneficial effects we praise every cold or fatigue. Now imagine that there is a similar plant that can, in addition, turn to inflammation, spasms of the stomach, gallbladder and intestines. The plant is Galgan and we will introduce it to you now.

Galgan comes from Southeast Asia. It has been grown in China since ancient times, from where it came to India and Thailand, so it is also called Thai ginger. The root of this shrub, about 1,5 meters high, crawls horizontally underground and branches strongly. After about ten years of growth, it is harvested - excavated, cut into short pieces and dried. In this form, it is imported into Europe.

In medicine, only the galganic root is used, which contains essential oils, flavor substances such as galangol, flavonoids and mustards. These ingredients relieve cramps, it works antibacterially a anti-inflammatory and spicy aroma stimulates digestion. Compared to ginger, it has a slightly sharper taste.

Health effects

Scientifically acknowledged is the use of galgan in loss of appetite and digestive problems, as flatulence, feeling of fullness and mild stomach, gall bladder and bowel cramps. It also removes bad breath and also has an aphrodisiac effect. It favorably supports the treatment of tumors.

Root Galgan is mainly used for preparation of teabut also in form tinctures. When preparing tea, a combination with other plants, such as a rhizome rhizome in a ratio of 1: 1, is preferred. As an alternative to tea, 10 drops of galganic tincture (1:10 dilution) can be taken three times a day with a little warm water before meals. DThe annual rhizome dose is 2 to 3 grams.

Use in the kitchen

Galgan is often added to liqueurs, especially stomachs. They then have a slightly bitter taste. Suitable as a spice to vegetables, potatoes, beef and Asian dishes.

Since galganic stimulates gastric acid secretion, it should not be used in gastric and duodenal ulcers.

How to grow a galgan

Galgan needs a tropical environment in which to thrive. But it can also be grown in our country if it is protected from frost. In early spring, place the rhizomes about 24 cm apart in the soil. You will have to wait at least a year for the first harvest. There is no need to dig the whole plant, just carefully remove some of the outer rhizomes from the center.

To keep it fresh, leave the top skin on the root until you are ready to use the galgan. You can store it in the fridge for a few weeks, it can also be frozen or dried to prolong its life. You can cook fresh and dried roots.

There are several ways to use the root for consumption. One way is to cut fresh roots and use them in broth. From the dried rhizome you can grind powder and make your own homemade ingredients such as tea or spices.

Galgan as a spice

Galgane is used either as a separate spice or is added to various spice mixtures. It resembles ginger not only in appearance, but also in taste and aroma, but it is softer and surprises in the taste with a pleasant hint of citrus. The rhizome can be bought both fresh and in ground powder under the name "laos". The beige powder is significantly darker than ginger.

Tip:

Galgano tea

If you have digestive problems, try galvanized tea before eating. Calms stomach juices and prevents cramps. If it doesn't smell too much, taste it with honey and lemon.

You will need:

1 teaspoon of finely cut or powdered galvanic rhizome; 200 ml water

Pour the galgano in boiling water, leave it covered for 5 minutes to infuse and drain. It is best to drink 1 cup every half hour before a meal.

We recommend:

Thai soup with geranium

Do you feel tired after the winter? The body requires a good portion of energy. If you do not want to drink herbal infusions, try a delicious Thai soup with galgan. And you won't want to eat another

You will need:

1 smaller galgan; 2 stems of lemon grass; 250 g oyster mushrooms; 400 g chicken; 2 tomatoes; 1 chilli pepper; 1 tablespoon vegetable oil; 1 tablespoon flavored chili paste; 250 ml coconut milk;

750 ml of poultry stock; 2 handfuls of fresh coriander; half-lime juice

Peel the galgan and cut into wheels. Cut the washed lemon grass into pieces about 3 cm long. Clean the mushrooms and leave whole, overpulse larger. Cut chicken and tomatoes into cubes and chilli into thin wheels.

Heat the oil in a saucepan, add the flavored chili traps with the chili pepper and roast. Add galgan, lemongrass, pour coconut milk with broth and bring to a boil. Add chicken pieces and mushrooms to the boiling soup. Cook for about 5 minutes until the ingredients are soft. Then remove the galgan and lemon grass and add the tomatoes to the soup. Cook for about 2 minutes.

Chop fresh chopped coriander, chilli wheels, lime juice to taste and pour in hot soup.

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