Alpinia galanga, also called Galangal or Thai Ginger, is known as Ka in Thailand, where a few varieties of this plant exist. Here on our farm I sometimes refer to it affectionately as CHAINSAW GINGER. I am pretty sure its roots will be rediscovered by science as a replacement for steel cable. Did I mention it was tough? Luckily, when it's young it's tender enough to be harvested with relative ease.
Galangal is slow to start most times...it may take an extra season or some extra care to get it to saleable size in a short season.
Galangal is perennial, unlike most edible ginger and turmerics that have a distinct dormant season. No hibernation for this beast – it just keeps growing. Another notable difference (and this is directly related to it's perennial nature) is it's inability to form a skin to protect it from desiccation, which means its shelf life is shorter. A workable solution to this is to trick it into thinking it's still under ground. How? Just provide moist paper and slightly cooler temperatures. Just kidding you can't trick plants silly...they don't care (or do they?)
"Galangal grows horizontally through the soil like ever mutating antlers of subterranean spiciness"