We successfully harvest fresh ginger, galangal, yellow and white turmeric from our Thai root crops. Which originally sourced their seeds from Thailand several years ago. These commercial varieties consistently yield significant amounts, with galangal delivering the highest yields per rhizome planted, closely followed by ginger. However, white and yellow turmeric yields were lower this year. Two possible reasons are excessive shade and compacted soils, which were not turned last year.
Identifying the Four Root Crops Without Labels
White and Yellow Turmeric
The white and yellow turmeric share similar-looking solid leaves. However, the rhizomes of white turmeric are distinctively white, with thicker skin and whiter flesh compared to ginger and galangal. White turmeric exhibits a stronger cooling aroma and contains a much higher concentration of curcumin than its yellow counterpart. The heightened curcumin content is believed to yield more potent anti-inflammatory and medicinal effects. Thus, it is preferred in herbal remedies, pickles, smoothies, and various dishes. Unlike yellow turmeric, it can be used on the skin without causing staining. Meanwhile, yellow turmeric is commonly utilized as a spice, colourant, and herbal remedy. White turmeric tastes like ginger instead of yellow turmeric, hence its popularity in smoothies and other beverages.
Yellow Turmeric
Galangal and Ginger
The galangal and ginger share similar-looking leaves with elongated, alternate patterns in two vertical rows. However, the galangal leaves offer a citrus aroma, imparting a milder galangal flavour to dishes and being larger than the ginger leaves and rhizomes. In contrast, the ginger rhizomes are pale yellow. At the same time, galangal is paler flesh with thinner skin. Galangal has a more robust, earthy aroma and a bitter aftertaste when raw and stippled in water. Despite both being spices, their usage differs significantly. Therefore, they cannot be used interchangeably, although they can complement each other in certain dishes.
Galangal and Ginger
The Zingiberaceae or ginger family includes plants with similar leaves, flowers, and rhizomes. It’s important to note that some plants are unsuitable for consumption. If you didn’t intentionally cultivate them, it’s best not to harvest them for food or medicinal purposes. When consuming these plants, always ensure you source them from reputable and safe sources due to the numerous wild plants within the ginger family. If you’re unsure about a specific plant growing in your area, consider consulting a botanist for assistance.
We continue to harvest rhizomes of the four Thai root crops. Some fresh rhizomes are immediately replanted, and others are used for cooking. The rest are dried or stored as seeds for planting in the spring.
#LoveHomeGrown.