not totally sure what you are saying, but I'm assuming you are pulling off all of the storage roots of the boesenbergia. I've noticed some in the markets tend to be quite damaged. If the roots (i assume this is what you are calling fingers) are broken then they can rot, and of course aren't going to help the plant out. On a normally healthy rhizome though, removing the storage roots is only going to slow the growth down considerably. It may also be that you are starting with a dormant plant and watering too much in the beginning, causing the rot. The flower on these is attractive (at close up) but quite small and somewhat obscured. easy plant to grow though. Tim Chapman

Hi Daisy. Just saw these comments. A Philipino friend of mine gave me a cardamon plant years ago, I did not really nuture it until last year. I transferred it from a pot to the ground, fed it regularly with blood and bone and watered it religiously. It grew to around 5ft high and branched out somewhat. We've just entered into our late spring and I was outside this evening and noticed it has flowered on two branches much like your flowers. I'm pretty sure it is a genuine cardamon, as I also purchased a cardamon plant from our Diggers Club in Australia and it is identical to the one my friend gave me. I was stunned when I saw the flowers, as I thought they grew from the bottom of the plant. I'm hoping they will produce the familiar cardamon pods. I followed some of the youtube videos - which was rather difficult as they are all spoken in Indian - but learnt they cut off the lower leaves on the stems, which I did myself, in order to let the light and sun through the branches. I am delighted and thank you for sharing.

Oooh! Here's another idea along the lines that georgysmom suggested... From my To Try file: COCONUT CREME BRULEE Here's a rich, creamy classic with a tropical twist. Begin preparing it a day ahead. 1/2 cup plus 6 teaspoons sugar 6 large egg yolks 1 large egg 2 cups whipping cream 2/3 cup unsweetened canned coconut milk* 2/3 cup flaked sweetened coconut Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight. Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.) *Available at Indian, Southeast Asian and Latin American markets and many supermarkets. Makes 6 servings. Bon Appétit January 2000 Linda

Pauline, I don't see why not. The brulee part of the recipe is just an option. The recipe made 6 large ramekins. Three I "Brulee'd" and three I left plain. I actually liked the plain ones best, but only because I like to drizzle a little cream over my rice pudding. One of the carmelized didn't get eaten until the next day. The hardened carmelized sugar softened in the fridge. It still tasted good, but no hard crackly top to break through. Ann