Galangal may be introduced into meals as soon as baby is ready to start solids, which is generally around 6 months of age.

Galangal is the common name for a sprawling family of plants from Southeast Asia cultivated for its edible flowers, leaves, and knobby underground stems called rhizomes. The rhizomes can be eaten fresh, frozen, dehydrated, or ground into powder. Galangal and ginger share a plant family, and while they look similar, there are differences in flavor. For example, one variety called lesser galangal, kencur, and shajiang has tan skin, creamy flesh, and a peppery, piney flavor. A larger variety called greater galangal, kha, laos, and lengkuas has pink-tinged skin and flesh with a lemony taste. There are even plants called galangal from different species, like fingerroot (also called krachai and temu kunci), which has a zestier bite.

Yes. While galangal is usually eaten in small amounts, it still offers many health properties. Besides providing an array of phytonutrients, galangal also contains healthy oils, fibers, carbohydrates, and traces of vitamins and minerals.   

You can purchase whole, raw galangal, as well as dried slices of galangal, or in jars as a paste. Store-bought galangal paste may include ingredients such as sugar and salt, which extend the product’s shelf-life, but should be minimized in a baby’s diet when possible.

★Tip: When shopping, look for fresh galangal with firm texture, taut skin, and no wrinkles. Store fresh galangal in the fridge for 1 week or in the freezer for 2 months. Dehydrated galangal slices can be stored at room temperature in the pantry for a few months.

Yes, after the first birthday, if served lukewarm and with no or minimal added sweeteners. Do not give tea or beverages besides breast (human) milk or formula (or small amounts of water) to babies under 12 months of age to ensure that the necessary nutrition from breast (human) milk or formula isn’t displaced by other drinks.

Galangal has long been used to relieve many ailments, including soothing colds and stomachaches. Galangal has also been studied for its antioxidant, anti-cancer, anti-inflammatory, antifungal, antimicrobial, and many other benefits, as well as for its ability to improve blood circulation, alleviate vomiting, and more.      That said, data regarding the safety of galangal in therapeutic applications for babies is insufficient, so consult with your pediatric healthcare provider before using galangal as a remedy for baby.

If a baby or toddler is feeling sick and you would like to offer galangal, use a small amount of fresh, powdered, or paste forms of galangal in an age-appropriate meal.

Yes. Galangal offers small amounts of fiber and other components that, in combination with a balanced and varied diet, can help support overall digestive health and bowel regularity.      Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

No. When used in culinary applications (grated, sliced, powdered, etc.), galangal is not a common choking hazard for babies, though in theory a baby or toddler could choke on a knob or large slice of galangal if they were able to get their hands on one. To minimize the risk, thinly slice or grate fresh galangal. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during mealtimes. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

No, galangal is not a common allergen, though it can occasionally provoke an allergic-type rash if it touches the skin.  Individuals with very sensitive skin or a history of developing contact rashes may want to wear gloves when preparing galangal. If a rash does develop, wash the affected area with soap and water.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Recommended Guide: Introducing Allergens

Use fresh or powdered galangal in salad dressings, soups, and stews. Try it in rice-based dishes, or grate fresh galanagal into marinades for vegetables, seafood, and meats like gà bản đến nướng, a black chicken dish from Vietnam. Or get inspired by other recipes from Southeast Asia, where the brightness of galangal is often paired with the creamy flavor of coconut, as in spicy noodle soups (like laksa from Singapore) or chicken, coconut, and galangal soup (like tom kha gai from Thailand).

★Tip: Peel and cut fresh galangal into 1-inch knobs, then freeze the knobs in an air-tight container. At mealtime, take out a frozen knob and proceed with the recipe. (No need to thaw.)