Boesenbergia rotunda (Chinese Keys)
A tropical perennial plant with thick fleshy rootlets which are widely used in cooking in Thailand and Indonesia for their aromatic spicy flavour. Can be eaten raw in salads, added to soups and curries, and made into pickles.
The foliage of this plant will grow to 60 to 90cm in height, and tend to be fairly light in colour. Small lilac coloured flowers are produced close to the stems at the main junction of the leaves.
The roots are usually harvested at the end of the growing season, when the stems and leaves start yellowing and dying off.
The rootlets are orange brown in colour, and look a bit like a bunch of baby carrots. These are the main parts of the plant that are used in curries, soups and pickles.
The hearts of stems, young leaves and new shoots can also be eaten raw as a side dish with rice. The young leaves and shoots along with the rhizomes, are cut finely, mixed with coconut and spices, wrapped in a banana leaf and steamed.
Boesenbergia rotunda (Chinese Keys) - 180mm pot
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