Turmeric

Turmeric (Curcuma Longa) is a perennial rhizomatous plant of the Ginger family. In the Malay language, it is called Kunyit.

Commonly used in South and South East Asia when cooking curries, making pickles, coloring spicy rice, etc. It is rarely sold in its root form unless one goes to an Indian/Thai/Vietnamese sundry store (and the closest one to me is 35 miles away!)  It is mainly sold in supermarkets in powder form but I think when one has used it in its “fresh” root form, pounded/mashed in a mortar, other forms just lack that aromatic ‘punch’.  So, I choose to grow it …

ImageIt needs temperatures between 70°F – 80°F , plus steady rainfall, to actually produce green leaves and spread its rhizomes. In the tropics, those are common conditions but in US Zone 9 Florida, where I am, that is between Spring & Fall. In winter, its growth simply stagnates.

kunyetoct2Rinsed and will be only partially harvested. I usually leave 30% intact and re-bury it for it to continue growing till the next harvest.

kunyetoct3… and with this handful, I can now prepare my curry paste, rice ‘pesto’ , etc.

 

 

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One response to “Turmeric

  1. Pingback: My Tropical Asian Treasure Trove – Part 1 | Temasek Garden

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