Warm up with a galgan1039x 07. 02. 2020 1 Reader
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.
Galgin comes from Southeast Asia. Since ancient times, it has been grown in China, where it came to India and Thailand, and is therefore also called Thai ginger. The root of this about 1,5 meter tall shrub crawls horizontally underground and branches strongly. After about ten years of growth, it is harvested - digs up, 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.
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 unpleasant bad breath and has an aphrodisiac effect. It positively 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
To grow, Galgan needs a tropical environment in which he thrives. But it can be grown in our country if it is protected from frost. Early in the spring place the rhizomes about 24 cm apart in the soil. You will have to wait at least a year for your first harvest. No need to dig the whole plant, just carefully remove some of the outer rhizomes away from the center.
To maintain freshness, leave the upper skin on the root until you are ready to use the galgana. You can store it in the fridge for several weeks, but it can also be frozen or dried to extend 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
Galgin is either used as a separate spice or added to various spice mixtures. It resembles ginger not only in appearance, but also in taste and aroma, but it is subtle and in taste it will surprise you with a pleasant citrus tinge. The rhizome can be purchased both fresh and ground powder under the name “laos”. Beige powder is much darker compared to ginger.
Tea from galgan
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.
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.