Galingale: Difference between revisions
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'''Galigale''' (''Cyperus Longus''), also called galangal, is a hardy perennial plant, whose root is used in cooking, often as a [[ginger]] substitute. |
'''Galigale''' (''Cyperus Longus''), also called galangal, is a hardy perennial plant, whose root is used in cooking, often as a [[ginger]] substitute. When cultivating galingale prefers moist soil in a sunny position. |
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As a medicinal [[herb]] galingale was used as a diuretic and as a stimulant added to [[wine]]. |
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==See Also== |
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* [[Sawse madame (recipe)|Sawse madame]] |
* [[Sawse madame (recipe)|Sawse madame]] |
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* [[Crustardes of flessh (recipe)|Crustardes of flessh]] |
* [[Crustardes of flessh (recipe)|Crustardes of flessh]] |
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* [[Flaumpens (recipe)|Flaumpens]] |
* [[Flaumpens (recipe)|Flaumpens]] |
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===Period references=== |
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* [[Galingale (Askham)|Galingale according to Askham's Herbal]] |
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[[Category:spices]] |
[[Category:spices]] |
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Revision as of 22:32, 16 June 2005
Galigale (Cyperus Longus), also called galangal, is a hardy perennial plant, whose root is used in cooking, often as a ginger substitute. When cultivating galingale prefers moist soil in a sunny position.
As a medicinal herb galingale was used as a diuretic and as a stimulant added to wine.
