Discover the best Tips to Grow Krachai, a prized herb in Thai and Cambodian cuisine. Learn about ideal conditions for growing Fingerroot.
Looking to enhance your garden with vibrant Fingerroot plants? Discover effective Tips to Grow Krachai and nurture this delicious herb to its full potential. From ideal planting conditions to proper care techniques, this guide will help you grow healthy and flourishing Krachai quickly.
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What is Krachai?
Krachai (Boesenbergia rotunda), also known as Fingerroot, lesser galangal, Kachai, temu kunci, Khmer, Chinese keys, Chinese ginger and Kunci, is a plant related to turmeric and ginger. It has rhizomes that are used as a spice and give a mild ginger and citrus-like flavor.
The plant grows slowly and can reach a height of 2-4 feet. It looks like an Iris and produces lovely pale pink blossoms. Fresh Krachai is not commonly available in many places, so growing it in your garden can be a great idea.
Research has found that the krachai plant has many beneficial properties. It can help with allergies, fight bacteria, prevent cancer, reduce inflammation, act as an antioxidant, and heal ulcers and wounds. The plant contains various natural components like alkaloids, essential oils, flavonoids, and phenolics.
Some important substances in krachai are boesenbergin, krachaizin, panduratin, and pinostrobin, which all play a role in its healing effects, including acting as an aphrodisiac.
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What Does Krachai Taste Like?
Krachai has a unique and strong taste that adds a tangy and earthy flavor to dishes, especially those with seafood. It has a bit of spiciness, but it’s different from Thai bird chili. The smell is strong and almost medicinal. It’s quite different from ginger or galangal, so they wouldn’t be good substitutes for krachai.
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How to Propagate Krachai
Growing krachai is quite similar to growing ginger plants. If you live in USDA Zone 9 or higher or in subtropical and tropical climates, you can grow Krachai as a perennial either in the ground or in a container.
- To grow krachai in pots, cut the rhizomes (roots) into 1 to 2 inches sections.
- Plant them in a potting mix that drains well.
- Cover the rhizomes with a thin layer of soil, water them thoroughly.
- Place the pot in a warm area with at least 5 hours of bright, indirect light.
- You should see the shoots emerge within 3-8 weeks.
- For Growing Fingerroot in Pots, use a container that is 14-18 inches in size.
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Growing Conditions for Krachai
Sunlight
Choose a spot for the plant that gets full sun but has shade in the afternoon. For the best tubers, the plant requires at least 2-3 hours of bright sunlight daily.
Soil
When growing the Krachai plant, use soil that drains well and has a sandy-loamy texture. Make sure the soil is enriched with compost or well-rotted cow manure. Avoid using soil with solid chunks, as it can block root growth and trap moisture.
Water
Fingerroot plant likes to have their soil slightly moist, so make sure to water it deeply and regularly. Check the topsoil with your fingers, and when it feels a little dry, water the plant. Avoid letting the soil dry out completely.
Temperature
This plant doesn’t like drafts or cold weather. When the temperature drops below 50°F (10°C), bring the plant indoors to protect it.
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Krachai Care
Fertilizer
When planting, add lots of organic material to the soil. For potted plants, you can put compost, worm castings, or well-rotted manure on top.
Alternatively, you can use a balanced liquid fertilizer, but make sure to dilute it to half-strength. Apply the fertilizer once every 4-6 weeks.
Pests and Disease
Watch out for white grub, shoot borer, and shoot boring weevils as they can harm the plant. To prevent most diseases, avoid overwatering the plant and make sure it gets 2-3 hours of direct sunlight.
Harvesting
If you want to Grow Fingerroot from a Tuber to Harvest, it will take around 7-10 months from the time the leaves start turning yellow. When it’s ready, turn the whole pot upside down or use a mini shovel to loosen the topsoil. Then, pull the plant out and cut away the tubers.
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Recipes with Krachai
In Thai cooking, fingerroot is known as krachai and is used in dishes like kaeng tai pla. It is also used in certain Cambodian dishes, where it is called k’cheay. In Western countries, it is commonly found pickled or frozen.
You can enjoy it in various recipes like Pad Kee Mao, Hot and Spicy Spaghetti, fish amok, Kanom Jeen Nam Ya, Jungle Curry, Fish Entrail Curry (gaeng Tai pla), and Khao Chae, which is a delicious Thai dessert perfect for summertime.
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