Written By Admin
Monday, May 30, 2016
History: Turmeric has been used in Asia for thousands of years and is a major part of Siddha medicine. It was first used as a dye, and then later for its medicinal properties.
The origin of the name is uncertain, possibly deriving from Middle English/early modern English as turmeryte or tarmaret. There was speculation that it may be of Latin origin, terra merita (merited earth).
The name of the genus, Curcuma, is from an Arabic name of both saffron and turmeric.
Herbal properties and uses: it has a various medical properties. It is used for treat liver, ulcer, skin problems and etc. 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.
It is used its roots, as most effective part in whole plant.
SOIL REQUIREMENTS: Well drained, fertile soil
SUN REQUIREMENTS: Turmeric prefers warm direct or indirect sun.
Planting time: Late in spring.
Pollination: subsequent plantings.
Flowering/ seeding time: Shoots appear after 2 m planting.
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.
Plant yield: 700 grams of fresh root.
Essential oil use: For skin conditions, bruises, sprains, fungal infections.
IS THIS AN EDIBLE PLANT: Yes
How To Grow Turmeric Indoors
To grow turmeric indoors, just follow these simple steps:
Break a larger rhizome into a small rhizome piece that has two or three buds.
Fill your pots with rich organic soil, which is lightly moist but well drained.
Place it about two inches below the surface of the soil, with the buds facing up.
Water the container.
Watering: Try watering it once every 2 days or misting with a spray bottle.
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:
Boil the roots for 45 minutes.
Dry the turmeric for approximately one week.
Wearing gloves to prevent dying your hands bright yellow, peel the roots.
Grind the peeled rhizomes into the lovely spice that is used in so many recipes.