Having a pink salad from cut flowers? The pink Malaysian Torch Ginger (Etlingera elatior), or locally known as Bunga Kantan, could be a colourful way to add versatility both to your meal and decor. Bunga is a Malay word for flower. The Torch Ginger is one of the many shoots and rhizomes of ginger species eaten fresh as salad or with rice by Malaysians but now, due to its unique flavor, scent and colour, it is gaining popularity as cut flowers.
Researchers of Faculty of Applied Sciences, UiTM, Shah Alam, Malaysia, Tsan Fui Ying, Farehan Fauzi, Sam Yen Yen, Zainuri Mohd Salleh and Zakarian Tajudin studied the effect of applying plant growth regulators, gebberelliln iosynthesis inhibitors, on the vegetative growth and flowering of the Torch Ginger.
The inhibitation will reduce cell elongation and vegetative growth thus allowing more energy for flowering. The result was that the leaves were found to appear smaller, having more shine and crinkled. The flowers, remain pink sitting among smaller, crinkled and shinier leaves create better appeal. Hotel chefs may have a gala time serving recipes of Torch Ginger pink salads served among Torch Ginger cut flowers decoration.
