Some of the common names of Sand Ginger or cekur (in Malay) are Galanga, Lesser Galanga, Chinese Ginger, Finger Root, Kencur, Cutcherry, Aromatic Ginger, etc. Its scientific name is Kaempferia Galanga Linn.
Sand Ginger or Cekur is related to the common ginger and is commonly found in kampungs and villages. It grows well in moist garden soil with good drainage and it likes the sun. I grow my Sand Ginger plants in a small, round and shallow pot.
This is a short plant and has no stem. It grows very close to the ground. The leaves are very close together and have a nice fragrant.
The flowers are just slightly above the leaves. I like the flowers even though they are tiny. The flowers are white with purple centre. Some Sand Ginger plants have purple flowers. I only have the ones with white flowers.
The root or rhizome is like the ginger rhizome but it is smaller in size. The root also has a nice and a stronger fragrant than the leaves. The rhizome is small and light brown to brown in colour. Propagation of sand ginger is through rhizome or baby plants.
These rhizomes are quite small. Probably they are fighting for space because I planted them in a very small, shallow pot and the plants are too closely packed together.
Usually Sand Ginger can be harvested around 9 to 12 months or when the leaves started to turn yellow and dried up.
I grow Sand Ginger in my garden because I like the nice fragrance of both the leaves and rhizomes. Once I tried using the rhizomes in my cooking but hubby doesn't like the "one kind of strong smell", so I do not use them anymore for cooking.
My Indonesian friends and my local friends shared with me some of the uses of Sand Ginger or Cekur:
Used for treatment for:
- Wounds, infection, rheumatism, inflammation, acne, boils (bisul in Malay), sore eyes and dandruff - rhizome paste with or without oil.
- Tonic or herbal drink for cough, chest ailment, sore-throat, fever, indigestion, headache, toothache, for postnatal women - rhizome slices with honey.
- Young leaves and rhizomes are used in salad or ulam dishes.
- As a spice in cooking in Indonesia, Thai, Malay and Chinese cooking.
Who is this coming up from the dessert
like a column of smoke,
perfumed with myrrh and incense
made from all the spices of the merchant?
(Song of Songs 3:6, New International Version-NIV)
