Grown mostly as ornament, Lampuyang zingiber aromaticum has a distinctive aroma. Its aromatic smell came from its leaves. In our locality, the young leaves is cooked dry (masak tumis), and considered to have medicinal value.
Lampuyang
Cooking preparation involve; cutting off the harder backbone of the leaves, then slicing them into very small pieces, cooked with onion, salt, very small amount of oil, chili (the hotter the better), and anchovis (ikan pusu). Make sure it is not over cooked. Since the whole leaf can be eaten, I quess it can also be used to wrap food like kelupis and panggang.
Growing lampuyang plant is simple. Planting is from the rhizome (the root, as most often mistakenly called) and just bury it about one inch deep and wait for its shoot to come out. I may take 2 weeks before you can see the first shoot. I have seen it grown in Australia, but they may not know its edible.
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