Pretty, highly perfumed flowers crowning my galangal plants in the garden. A friend brought the rhizomes over from her garden on Great Barrier last year and I felt despondent when they seemed to die soon after I planted them – but last spring they sprang, and kept springing, so I know have two patches of them in a very sunny, dry spot. I haven’t dug up any of the rhizomes yet to cook with, but when I do I’ll try them in fragrant Malaysian and Vietnamese curries, laksa and tom yam. Galangal has an elusive flavor I think – it’s at once resinous and piney, soapy, warm and fiery. It’s the complicated sister of ginger.