TURMERIC, A VENERABLE SPICE
MANY USES FOUND IN OVER 2500 YEARS OF CULTIVATION
ONE of the downsides to joining the ranks of the more “mature” percentage of the population is the fact that aches and pains become more commonplace and take much longer to subside, and that many end up hanging around due to the onset of human afflictions such as arthritis and similar inflammatory conditions. Whether they be acute or chronic afflictions, many will turn to some form of medication to help reduce the symptoms and hopefully the pain and discomfort which can become debilitating at times.
Now this article has by no means become a medical column where traditional treatments or alternative applications are prescribed. However, a recent harvest bonanza of turmeric rhizomes from my backyard productive patch has prompted me to produce an article in honour of this venerable plant.
What’s so special about turmeric and how does it relate to human inflammatory conditions?
Firstly, the turmeric we grow in our gardens is Curcuma longa (sometimes labelled C. domestica) and is a “domesticated” plant, which means that it is not found in the wild. It’s believed that one parent may be C. aromatica, or wild turmeric.
It’s thought that turmeric has been cultivated for at least 2500 years, originating in India, and was widely used as a dye, condiment and for cosmetic purposes. It was likened to saffron by Marco Polo in the 13th century and has always been considered an auspicious material in the subcontinent due to a long history of culinary, cosmetic and medicinal use.
Traditional medicine uses for turmeric are many (and many are supported by scientific evidence – please do your research before using any turmeric products). One of the earliest links to turmeric for human health comes from its use in Ayurvedic medicine (a holistic healing system developed over 3000 years ago) to reduce inflammation. It’s been used to treat other conditions such as liver obstruction, ulcers, dysentery, diabetes, diarrhoea, and many stomach and digestive disorders. It’s also been used for relieving insect stings, improving skin complexion, and has been mixed with various other plants to treat tonsillitis, wounds, sprains, fractures, and headaches.
In Western medicine, the extracted compound of curcumin in turmeric has been shown to have anti-inflammatory, antifungal, anti-bacterial, and antioxidant effects, and is being researched for anti-ulcer, anticancer, wound-healing and liver-protective qualities.
There are also many cultural uses, particularly in Hindu and Buddhist ceremonies.
Of course, we gardeners also like to know that growing an edible plant such as turmeric will yield a harvest that can be used in our everyday life.
Turmeric is grown for its use as a culinary spice. It’s known as poor man’s saffron due to its ability to impart a yellow colouring to foods for much less expense than real saffron. It, of course, imparts a different flavour to foods, such as rice, than saffron. The rhizomes are cured for use as a spice by boiling and steaming. The boiled rhizomes can also be dried, peeled and ground into the fantastic aromatic powder that’s used in many dishes such as curries. Turmeric is actually a major component in many off-the-shelf curry powders we find in supermarkets.
Curcuma longa or turmeric can only be grown from rhizomes as the plant doesn’t produce seed. Some gardeners simply plant from rhizomes purchased in fruit and vegie shops, however there are some mail-order suppliers who may also guarantee that they are of organic origin. Being from the monsoon forests of South Asia, the plant prefers sub-tropical conditions but will grow pretty well in our temperate region if given the right aspect. It’ll need protection from cold or freezing temperatures and a lightly shaded position. The best soil is a free draining loam as the rhizomes hate being too wet for extended periods, even though the annual rainfall in its native habitat ranges between 1000mm to 2000mm. If you live on heavier soils, then mounding or growing turmeric in large pots will aid drainage. Improve your soil before planting with quality soil conditioner and/or compost.
Plant plump rhizomes in spring (Sept, Oct) with at least two to three nodes or buds (facing upwards) horizontally about 5 to 8cm deep, about 1m apart. If you have rhizomes without obvious buds, then whack them into a cupboard for a week or two and they should start to grow. It’s important to keep the soil moist but not saturated, so a good organic mulch about 50-75mm deep will help.
Through the growing period an occasional feed with a complete organic liquid fertiliser will help both leaf growth and extra rhizomes to be produced underground. You may be blessed with a flower or three as well – turmeric has one of the most beautiful flowers in edible plants with some species only grown for their blooms.
After 9-10 months, when the leaves should have turned yellow and fallen over, it’s time to harvest. You could choose to only remove some side growths and their rhizomes for a gradual harvest, or the whole clump.
Our harvest this year came from a 40cm pot (4 clumps) and the vegie patch (2 clumps), delivering 1.2kg of good-sized rhizomes. We’re trying a few storage methods. Rhizomes need to be washed and well dried, and they should store raw for a few months in the fridge. We’re also grating and drying, freezing, and boiling, sun-drying, peeling and grinding to produce turmeric powder for addition to Indian and SE Asian meals!