Edible Plants of the World

Chinese keys

It is a tropical plant. In colder regions, leaves will die back in winter. They need a fertile, open, loamy soil. The soil need to be well drained. They shoot best with warmth and humidity. They then grow best in warm shady positions. They need a rainfall of 1000 mm per year. In China it grows in dense forests at about 1000 m in S China. In Cairns Botanical Gardens.

Also known as:

Ardong, Bhuchampakamu, Bhuichampa, Chee-puu, Chinese ginger, Dekunchi, Finger root ginger, Kachai, Khchiey, Kondakalava, Kra chaai, Krachai, Kunci, Kunir putih, Merkunchi, Poh-see, Seik-phoo, Suo shi, Temoo kuntji, Temu kechil, Temu kunchi, Temu kunci, Temu putri, Tiha, Tihaso, Yai macha

Synonyms

Edible Portion

Where does Chinese keys grow?

Found in: Andamans, Asia, Australia, Cambodia, Canada, China, Hawaii, India, Indochina, Indonesia, Laos, Malaysia, Myanmar, Northeastern India, Pacific, SE Asia, Sri Lanka, Thailand, United States, Vietnam

Notes: There are about 50 Boesenbergia species. It has several flavonoids.

Status: It is a cultivated food plant. It is commonly used in cooking.

Growing Chinese keys

Cultivation: Plants are grown from pieces of root with one or two buds attached. These are planted 5 cm deep.

Edible Uses: The swollen rhizomes are eaten raw, used in soups along with vegetables, and in fish curries. In some places the leaves are used in pickles. The roots give a spicy flavour to many dishes. The rhizome is used to spice food. The very young leaves are sometimes used as a spice.

Nutrition Info

per 100g edible portion

Edible Part Energy (kcal) Protein (g) Iron (mg) Vitamin A (ug) Vitamin c (mg) Zinc (mg) % Water
- - - - - -

References

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Uphof,

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