high in potassium levels, assists in the maintenance of normal blood pressure. also functions in promoting cardiac muscle activity, lowers the amounts of bad LDL cholesterol and raises levels of good HDL cholesterol.

good for stomachache, colds, and swelling. may manage rheumatism, asthma, heart diseases, & liver and kidney issues. boosts immune system. this is also a great source for antioxidants, is anti-microbial, and anti inflammatory.

rich in essential oils.

used traditionally for the treatment of indigestion, allergies, ulcers, cold, pectoral and abdominal pain, and headaches as well as being an expectorant, diuretic, and carminative.

also a antiplatelet agent (helps to prevent blood clots).

lab tests have shown this has inhibited the growth of many microbes like S. pyogenes, K. pneumoniae, S. aureus, P. aeruginosa, and E. coli.

also same thing with bacteria like P. multocida, P. aeruginosa, E. rhusiopathiae, S. suis, E. coli.

in lab studies, its alcohol extracts could show considerable inhibition of the growth of fungi such as C. albicans and T. longifusus.

may help prevent the growth of cancer cells in the skin’s pigment cells.

root of galangal contains a compound that may help fight the human immunodeficiency virus (HIV).

studies in animals have shown galangal caused breast cancer cell lines to die.

when buying galangal, look for young pieces that have a shiny, almost translucent peel with gentle shades of peachy beige. fresh galangal is firm to touch and has a shiny skin. it starts to lose its pungent aroma and undergoes some color change when it's going bad. they can be eaten raw or added to stir-fries. older galangal roots are hard and woody, generally pounded into pastes before use.

peel before use

will rot in water logged/ soggy soil.

soil needs to be warm and not dry tho.