If you love Thai food, Galanga (kha) plant is a must to have. It is best for Tom Kha, Tom Yum, lab and Chicken Satay marinating. You can slice the rhizome and freeze them to use all year round. The hotness is stronger than greater galangal. Lesser galangal is native to China, growing mainly on the southeastern coast, and it grows in Hainan, Japan, and Thailand. Lesser Galangal has smaller and longer leaves. The leaves have very good fragrance. The rhizome is smaller and harder than greater galangal. Lesser Galanga (Kha Tadang) is used as a cooking spice the same way as greater galangal, mainly for curries and soups. It has a ginger-like hotness but a sweetly aromatic flavor that is, actually, the predominant flavor in good "Tom-kha" soup. The root (rhizome) also is the source of an essential oil used in flavoring medicinal bitters and liquors. The young shoots are edible and delicious. The older root is harder and the aroma is stronger. Plants prefer warmth, fast-draining soil, part shade, and protection from frost. They can be grown indoors in the temperate north, and are a great outdoor plant for the warm weather area. From Wikipedia: Alpinia officinarum, known as lesser galangal, is a plant in the ginger family, cultivated in Southeast Asia. It originated in China. It can grow several feet high, with long leaves and reddish-white flowers. The rhizomes, known as galangal, are valued for their spicy flavor and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe. They are also used as an herbal remedy. This plant can grow up to 10 ft in height, though 3-5 ft is more common. The leaves are lanceolate (long and thin), and the flowers are white with streaks of red, growing from a spike at the top. The plant's rhizomes, the part known as galangal are thin and tough. They have orange flesh with a brown coating, and have an aromatic odor and a pungent flavor. These are smaller than greater galangal.