Friday, May 24, 2019


Several days ago we wanted to cook chicken with traditional Javanese recipe.
But some of the spices have used up.
But we were lucky... we have some spices that we needed in our garden.

So we reloaded the clump of laos or lengkuas (Alpinia galanga) on the neglected raised bed.

Actually that clump have already reloaded, and we have cut off the leaves several weeks ago.

When we tidied up our back yard, all of the galanga leaves were removed.

We use the rhizome as spice.
This was the rhizome after the root and dirt have removed.

It has aromatic flavor.
It's used in common Javanese dishes.

This was the clump on the neglected raised bed several weeks ago.

This plant is a member of Zingiberaceae family.

Look... the leaves are similar to ginger plant.
Thanks GOD...


  1. We can pick our own herbs but not spices. Do you dry the roots?

    1. No, we don't dry the rizhome. We only use fresh rizhome. To keep it fresh, we wrap it using paper. And it will keep fresh for about four or six weeks.