Hi HB, I grow all of these, except the galangal, and I am working on that this year. I have a couple of clumps in some damp sand in a container about 5" deep, and I have some sprouts showing. I am using this method, since I have read on several sites that people have great success with ginger in sand, so I fugure I'll try galagal and turmeric, since they are harder to find here. A friend in the SF area has had trouble growing a number of things, including kaffir lime plants. He told me this after I told him how easy they are to grow - I have two almost 6 years old, and have found that basically all you have to do is keep watering them! He thinks the trouble he has had with all of the herbs he has tried to grow has been from the moisture in the area - something to look into, and maybe find somebody from your area on this or another forum that can offer advise on this. Thai basil is incredibly easy to grow, and I have two plants inside that I started last October from cuttings, when the ones outside were getting ready to be pulled - they are also easy to start from seed, and, as long as you keep snipping the flowers, will keep growing forever...almost. I start my lemongrass every spring from some that I buy at the store, simply putting them in a glass of water, and changing it every couple of days. In about 3 weeks they are ready to plant - about a week into May here, and they are ready to harvest in Oct. I harvest them, clean them down to the usable stalks, then freeze them in 2,3,and 4 stalks bunches in Foodsaver vac-pacs. They last for over a year this way, and with 6 plants I always have more than I need until next harvest. I also freeze some of the greens, for use in drinks and soup stocks. This year I also got seeds for Thai coriander - I'll see how that turns out... Dave

They werent fresh off the plant... I cooked with em all the time...fresh curry paste, dipping sauces, chile sauce, stir fry...so I often had em wrapped in paper towel in fridge...sometimes they would dry out in there...just not stone dry. So I would sprinke em out on side of the house SE side....they grew along with sunflowers potatoes about everything we put there! Couldnt really say I knew which seeds panned out. Course I recently bought commercial seeds and they didnt germ...so I just bought some yong plants!

I usually make salsa with them. I like to use a wide variety of peppers in my salsa to give a fuller flavor/heat signature. Just remember the heat qualities and don't use too many habs. I really don't follow a recipe for salsa, more of a play it by ear kinda thing but this is how I go about it. white onion chunked 2-3 cloves garlic (to taste) 1 Habanero (no seeds or ribs) 3-6 Jalapenos (to taste) 2-4 Serrano peppers (to taste) 2-4 Fresno (to taste) whatever else is available Throw all the above into a food processor or blender and pulse until chopped fairly fine. Do in batches if necessary. you can mince all these by hand if you like. Chopped fresh tomatoes and/or canned whole/diced tomatoes in quantity to make the desired salsa consistency fresh lime juice to taste chopped cilantro to taste Salt to taste Hab's go real well with fruit salsas, mango and peach in particular in my experience. any dish that you put a Jalapeno in can take a slice of Hab. make a pot of chili or beans using some hab. Cheers!

Might be nice if you posted the instructions along with your spam.......