Turmeric,
also known as curcuma longa, is a very common herb. Turmeric’s antiseptic and
antibacterial properties make it great for cleaning and treating wounds, and
its anti-inflammatory properties work well against joint pain and are effective
for treating arthritis.
HISTORY:
This root is
highly revered in Ayurvedic medicine, as well as general South Asian cuisine.
Native to Southern Asia, the name curcuma comes from the Arabic word “kurkum”,
or “saffron”, and is an indication of its relationship to the vibrant orange
color of both herbs. Since Biblical times, turmeric has been used to spice
foods, make perfume and color clothing.
HERBAL
PROPERTIES AND USES:
Turmeric has
a vast variety of medicinal uses. In traditional medicine, it used to treat
liver ailments, ulcers, parasitic infections, skin problems, bruises, joint
pain and inflammation, sprains, strains, cold and flu symptoms, as well as a
general digestive aid. Scientific research shows that turmeric aids in breaking
down liver toxins, strengthens the functioning of the gallbladder, aids in
lipid (fat) metabolizing, and stops blood clotting. In general, it is a good
anti-inflammatory agent. What is more, recent studies show that turmeric may
help prevent colon, breast, lung and other forms of cancers.
ANNUAL/PERRENIAL
PLANT:
Perennial
that re-shoots every spring.
PARTS USED:
Root
SOIL
REQUIREMENTS:
Well
drained, fertile soil
SUN
REQUIREMENTS:
Turmeric
prefers warm direct or indirect sun.
GROWING
ZONES:
Turmeric is
a tropical plant that does well when given abundant heat and moisture. This
root will grow well in any region that has a temperate summer, and will die in
the winter. USDA Zones 7b-10b
PLANTING
TIME:
Unless you
live in the tropics, where it can be planted anytime, plant in late spring.
Fresh roots can be planted directly into soil.
POLLINATION:
The dried
rhizome of turmeric can be used in subsequent plantings.
FLOWERING/SEEDING
TIME:
Turmeric
shoots appear in about two months from planting. The rhizomes can usually be
harvested from seven to ten months after planting, when leaves and stems become
dry.
HARVESTING:
When the
plant has changed from abundant green to dry, dig up the entire plant, ensuring
that you dig up the entire root (as this is the part that is used medicinally).
Plan to harvest your turmeric root at the end of the summer growing season.
DRYING
METHODS / YIELD:
Drying
turmeric is a fairly complicated process. First you must boil the roots, then
leave in the sun to dry, or use a dehydrator. The plant may also be used fresh
and raw in a grated form.
PLANT YIELD:
Approximately
700 grams of fresh root yields per plant.
PRESERVATION
/ PACKAGING METHODS:
Store fresh
roots in the refrigerator, as you would fresh ginger. Dried, the root can be
made into a powder and stored in an airtight container.
ESSENTIAL
OIL USE:
The
essential oil is excellent for skin conditions, bruises, sprains, fungal
infections, Athlete’s foot and muscular aches.
PLANT
CHEMICALS:
Turmeric’s
main active chemical component is a phenolic curcuminoid. It also contains
immune boosting polysaccharides.
IS THIS AN
EDIBLE PLANT:
Yes
CAUTIONS /
CONTRAINDICATIONS:
No
contraindications have been seen, but avoid if you are pregnant, as turmeric
has been associated with stimulating menstruation and possibly, but rarely,
inducing abortion.
DRUG
INTERACTIONS:
Avoid taking
turmeric when taking drugs related to diabetes (that lower blood sugar).
Turmeric
Cultivation and Growing Methods
Turmeric is
a super spice. Many experts believe that turmeric may have over 600 potential
preventive and therapeutic applications.
It has both
antiseptic and antibacterial properties, which make it great for cleaning and
treating wounds. But what makes turmeric so popular is its anti-inflammatory
properties that have been studied to rival ibuprofen.
If you find
turmeric to be expensive or enjoy growing your own food, keep on reading.
How To Grow
Turmeric Indoors
Similar to
ginger, turmeric is grown from rhizomes (root cuttings). Turmeric does not
propagate seeds. So all you need is one turmeric root which you can find at
your local health stores.
To grow
turmeric indoors, just follow these simple steps:
1. Break a
larger rhizome into a small rhizome piece that has two or three buds.
2. Fill your
pots with rich organic soil, which is lightly moist but well drained.
3. Place it
about two inches below the surface of the soil, with the buds facing up.
4. Water the
container.
That’s all
there is to it!
Note:
Turmeric will benefit from bi-monthly feedings of a good organic fertilizer or
compost tea.
How To Water
Turmeric
Turmeric
likes water. Keep the soil moist, particularly in hot, dry climates. Try
watering it once every 2 days or misting with a spray bottle. If you live in
cooler climates, water less frequently. The key here is to keep the soil from
ever getting soggy.
How To
Harvest Turmeric
Turmeric
takes between 8 to 10 months for the edible rhizomes to mature. While the
leaves and stems are edible, most people harvest turmeric only for its roots.
Most herbs can be harvested throughout the growing season, but turmeric root is
best if harvested all at once when mature.
When the
rhizomes are large enough, dig up all rhizomes from the pot. They are best if
all harvested at once.
Dig up the
rhizomes and save a few pieces to plant for the following season. Make sure to
change the soil, though, because the original plant probably depleted it of all
its nutrients.
Storage and
Use
Turmeric
roots should be kept in a cool, dry place until use.
When you are
ready to use them, follow these directions:
1. Boil the
roots for 45 minutes.
2. Dry the
turmeric for approximately one week.
3. Wearing
gloves to prevent dying your hands bright yellow, peel the roots.
4. Grind the peeled rhizomes into the lovely spice
that is used in so many recipes.
Source : healthy-holistic-living & realfarmacy
