The rhizomes of E cardamomum are not used for cooking. In the US at least , 99% of what's been grown and sold as cardamom is really a very shy blooming Alpinia species. The true plant is available now but very rare by comparison and not easily obtained. If one is in a tropical climate and still has no blooms chances are it isn't the real deal. The fake cardamoms have attractive dark green waxy leaves where as the true E cardamomum has a rather lack luster more textured "papery " leaf. Tim Chapman Sent from my iPhone > On Jan 30, 2014, at 7:07 PM, "C.J. Teevan" <gardenstreet184@yahoo.com> wrote: > > http://ehow.com/how_6281520_plant-cardamom.html/ > > Live and learn... > > > > On Thursday, January 30, 2014 6:38 PM, Peter Franks <peter.scaevola@gmail.com> wrote: > > > Hi to all > > A friend has asked me to pass on a request for information. He grows > cardamom ginger but in this climate no flowers, so no pods but still > luxuriant plants. He often uses ginger roots for cooking but has never used > the rhizomes of this ginger. Does anyone know if cardamom ginger can be used > in cooking? And as the leaves are wonderfully fragrant does anyone know if > they'd be useful for steaming, say, chicken or fish? > > Peter Franks in Sydney, Zone 10b [or thereabouts] where the weather is warm > and steamy but little worthwhile rain for many weeks > > > _______________________________________________ > pbs mailing list > pbs@lists.ibiblio.org > http://pacificbulbsociety.org/list.php > http://pacificbulbsociety.org/pbswiki/ > _______________________________________________ > pbs mailing list > pbs@lists.ibiblio.org > http://pacificbulbsociety.org/list.php > http://pacificbulbsociety.org/pbswiki/