Galangal / Thai Ginger cut flowers A few finely chopped leaves

A few finely chopped leaves added at the last minute bring the other flavors into sharper focus

(And a lesser grievance is giant pieces of kale — no one can gracefully shove half a kale leaf in their mouth

It makes an excellent ingredient for stock

Huge blooms that start out white

a few minutes in the pan and squirt of lemon juice or soy sauce at the end make for a terrific and fast side to just about any main dish

Galangal / Thai Ginger cut flowers A few finely chopped leavesGalangal is also known as Thai ginger or Siamese ginger, but you cannot substitute the commonly used ginger for galangal. Galangal is commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is pinkish, smoother and paler than ginger and its flesh ranges from white to yellow to pink and is much harder. To prepare it for soup or curry, peel off the skin. Its normally not grated like ginger but is instead normally finely sliced.