I'm in the process of setting up a special "Thai" spice space in my greenhouse to grow a Kaffir lime tree, Holy basil and lemon grass plants. I just purchased three Galangal Rhizomes via the internet. My question may sound kind of stupid but the "rhizome" is the part you would actually use in cooking right? the leaves and such are not used? I suppose you would have to dig up the whole plant to get to the rhizome? I am totally confused here. How do you use the rhizome for cooking without killing the whole plant? I have used this herb many times before but I purchased it frozen at a Thai grocery. Can anybody shed some light on this for me? Also does the plant prefer shade to sun? I know they like humid conditions. Do they prefer any specific type of soil?