Turmeric (Curcuma Longa) is a flowering plant of the ginger family, roots of which are used in cooking. The plant is rhizomatous, herbaceous, and perennial, and is native of India. When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, used as an herbal medicine, as well as for dyeing. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
Turmeric was traditionally called Indian saffron since its deep yellow-orange color is similar to that of the prized saffron. It has been used throughout history as a condiment, healing remedy and textile dye. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh.
Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.
Family: Curcuma longa Height: Up to 2 feet Uses: Spice, cooking, Medicine Harvest: 4 to 6 Months Season: All
How to Plant
Plant the rhizome directly in garden or flower pot. Minimal watering and organic manure is good. Within 3 weeks it will germinate and starts to grow as a plant.