Lanxangia tsaoko seed

LATIN NAME: Lanxangia tsaoko

COMMON NAME: Tsao-Ko Cardamom

The tsao-ko cardamom raises its tall, leafy stems and the dense, rounded clusters of the pinkish flowers at the base, and the whole plant stands in the bold, leafy clumps. The bold, clump-forming, evergreen perennial herb carries the tall, upright, leafy stems with the large, oblong, pointed, glossy, dark-green leaves and the dense, rounded, head-like clusters of the small, pinkish, orchid-like flowers at the base of the stems through the warm season, one of the fine, quiet sights of the warm garden, drawing the bees, to be followed by the large, reddish-brown, longitudinally ribbed capsules holding the small, aromatic seeds. The seed capsules have a very long record as the fine, warm, aromatic spices of the old tables, and the plant is a fine, historic presence of the warm garden. It is a plant of the open, shady, deep, rich, moist, well-drained ground.

Scientific Research & Plant Biotechnology

The tsao-ko cardamom is a historic subject of the plant science, and the ribbed capsules keep showing up in the work on the spice gingers. The way the dense, rounded, head-like clusters of the small, pinkish, orchid-like flowers form at the base of the stems has been examined closely, and it keeps appearing in the studies of the spice gingers, the aromatic seeds and the members of the ginger family. The glossy leaves and the bold habit have also made it a fine study plant, and the tsao-ko cardamom is a regular subject of the work on the ribbed capsules of the warm world.

Ecological & Economic Value & Wide Applications

The tsao-ko cardamom is a fine, quiet plant of the warm garden and the study collection. The tall, upright, leafy stems with the large, oblong, pointed, glossy, dark-green leaves stand in the bold, leafy clumps, one of the fine, quiet sights of the warm garden, drawing the bees, and the seed capsules have a very long record as the fine, warm, aromatic spices of the old tables, the dried capsules coming to the braised dishes, the soups and the fine, spiced preparations of the old kitchens, while the dense, rounded, head-like clusters of the small, pinkish, orchid-like flowers open at the base of the stems through the warm season, to be followed by the large, reddish-brown, longitudinally ribbed capsules holding the small, aromatic seeds. It is one of the fine choices for the warm garden, the spice patch and the study collection, and it has been written up in the culinary and the botanical papers for the aromatic seeds and the very long history. It is a fine, quiet plant of the open, shady, deep, rich, moist, well-drained garden.

Give the young plants the shady, moist bed, and the bold clumps will fill the warm months.

To grow the tsao-ko cardamom from seed, press the small, brown seeds lightly into the surface of the deep pot of rich, gritty soil, leave them uncovered, keep the pot in a warm, bright spot and water gently, then set the young plants out in the shade bed. The seedlings appear within a few weeks and grow on steadily. With the shade and the deep, rich, moist, well-drained ground, the bold clumps will rise over the years.

Lanxangia tsaoko   Amomum tsao-ko

boil it with hot water with other herbs, please consult your local herbalist if you are unsure about how to use.