The herb has been used in both Chinese and Ayurvedic medicine since ancient times and still is. Galangal was first brought from the Asia to England and northern Europe in the 13th century by the crusaders and soon became a popular spice as well as medicine.

The Medieval mystic Hildegard of Bingen recommended the herb as a tonic for the heart, and called it “the spice of life” and said it was a gift from God meant to keep diseases at bay.



Possible health benefits of Galangal Rhizone



The medical applications of galangal are in many ways the same as its close relative ginger.



It is a bitter herb that is used to promote digestion and stimulate appetite and production of digestive fluids. The herb is therefore used to treat anorexia, indigestion (dyspepsia), colic and stomach ache.



It is also used traditionally for hiccups, nausea, vomiting, chronic gastritis, and ulcers in the digestive tract.



The herb has analgesic (relieving pain) and antipyretic (reducing fever) properties and it may also help reduce bacterial and fungal infections.



The rootstock of galangal has shown an inhibitory effect in vitro on many pathogenic bacteria like anthrax bacillus, hemolytic streptococcus and various strains of Staphylococcus.



Galangal is often recommended for motion sickness and morning sickness, an effect that is primarily attributed to ginger.



Galangal can also be applied as a treatment for infections of the upper respiratory tract such as chronic bronchitis and cough. An extract of the root is used as a mouthwash and a gargle for mouth ulcers, gum inflammation and other inflammation in the mouth and throat and as a treatment for bad breath (halitosis).



In the Middle East, there is a tradition of using the herb as a remedy for rheumatic pains and arthritis.



In traditional Chinese medicine, galangal root is regarded as a warming herb that can be used for stomach pain, vomiting, hiccups, and diarrhea. When used against hiccups it is often combined with poor man’s ginseng (Codonopsis pilosula) and the fungi fu-ling (Chinese) also known as Indian bread (Wolfiporia extensa).



Preparation:



Put 1g of dry herb into 1 cup of boiling water. Leave to infuse for 5 minutes and stain.