galangal

Galangal to Summer CSA! The picture on the left is fresh galangal root harvested yesterday (August 6, 2017) from LSF. Galangal is also known as Thai ginger or Siamese ginger (because it resembles fresh ginger so much), but it really is its own ingredient. It's commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is smoother and paler than ginger and its flesh is much harder. It can't be grated like ginger can, but instead, must be sliced. The flavor of galangal is much stronger too; it's earthy, sharp, and extra citrusy. Storage Galangal can be stored in the vegetable drawer of a refrigerator for two to three weeks. First wrap the galangal in plastic wrap or, preferably, wrap the root first in a damp cloth, then in a plastic bag. Galangal can be frozen without losing any flavor. Cut the unpeeled root into slices a quarter-inch thick, wrap in...