Tumeric Organic Fresh Roots
Eat the whole plant when you get the chance to: roots, leaves, flower. It’s warm, peppery and earthy in taste. You don’t need much in a recipe. This week from Northern Queensland as it likes a wet warm climate to grow.
- Root – boiled, dried & ground
- Leaves as a wrap for fish or chicken
- Flowers in a salad
It takes 8-10 months for the roots or rhizomes to mature. While the leaves and stems are edible.
Note this week is Certified Organic Roots available – note organic does not mean sprayfree. Sprays which are used in organic farming methods include fungacides, natural pyrethrums which affect the central nervous system of insects and copper based sprays which can create soil toxicity.
For Turmeric – Pests and Diseases
Note that the Turmeric plant is seldom has insect or disease issues. At worst a fungus infection showing as brown patches on the leaves.
So what is so good about it?
Has iron and manganese . Tumeric’s active ingredient, Curcumin, has shown to lower cholesterol by working in tandem with the liver to remove harmful cholesterol from the body. It has antiseptic, antibacterial and anti-inflammatory properties.
Use as a natural liver detoxifier and let keeping weight off by helping speed up the metabolism .
How to store
In an air-tight container keep roots in a cool dark dry place. You can freeze the roots then grate them when you need them..
What to do with it?
Steps to prepare them: first clean the rhizomes then in a saucepan of hot water boil for 45 minutes. Let cool then peel skin off. Dry one week or use oven method below. When dry grind either using mortar and pestle or a food processor.
Oven dry: If you peel the turmeric and very thinly slice it, lay out on oven paper.
Then put it in a very low heat oven (50C) let it roast for a few hours until it is crisp dry.
Grind it up in a spice grinder.
As a tea
Grate a little turmeric into a small sieve, put boiling water over it, let it sit for a few minutes and drink it as a tea.