Kaempferia galanga is better known as Kentjur and Kencur. This is a perennial plant from the tropics that is related to the ginger.
Kentjoer originates from Indonesia, but is also widely used in Javanese and Balinese cuisine and in countries such as Malaysia, Cambodia and Thailand.
The root of the plant is used as a spice and has a taste of ginger.
It has a camphor-like and a slightly pungent taste whose aroma goes towards pepper.
Kentjur smells slightly spicy and is indispensable in Oriental cuisine to flavor your meals and curries.
The plant grows to 40 cm high and has oval to round thick green leaves that usually lie in a rosette on the ground.
The leaf is also used in Oriental cuisine for example in Thai Kapi kua (spicy shrimp paste) in Malaysia the leaf is chopped used in salads.
In the summer, the Kaempferia galanga gets special white flowers with an amethyst heart. These flowers have some resemblance to the orchid.
The Kaempferia galanga likes to be half shade and the well-drained soil may be slightly damp.
The plant expands through root tubers. This delicious fresh to camping scent root / tuber is used in Oriental cuisine.
We prefer to keep the plants in a pot, hibernate in a cool place is sufficient so that the Kentjur comes in winter rest. Do not keep the soil too wet in winter, rather keep it dry. This way you can prevent the ginger bulb from rotting.
The foliage disappears from October / November and only the tuber remains, it runs out in the spring around half May to the end of May when the weather starts to get warmer.
We deliver this plant in a pot but from the end of October until the end of May we do not have any leaves.
Winter hardiness zone 11 (+ 4ºC).