How to Grow Turmeric - a Special Condiment with Properties - Anti-inflammatory, Antioxidant
You will learn how to plant Turmeric in an easy and simple way to grow.
Turmeric (Curcuma longa), also known as turmeric, turmeric, sun root, turmeric, saffron and yellow ginger, is an herbaceous plant from the ginger family (Zingiberaceae), originating in Asia (India and Indonesia). From its dried and ground root, a homonymous spice is obtained, used as a condiment or bright yellow coloring agent, in cooking and in the preparation of medicines.
It has medicinal, anti-inflammatory and antioxidant properties.
Potential claimed benefits include: anti-inflammatory activity, antioxidant action, reduction of blood glucose levels in patients with diabetes, reduction of risk factors associated with cardiovascular diseases, treatment of Alzheimer's disease, and cancer prevention.
Turmeric and Ginger are from the same Zingiberaceae family, they can even be confused when fresh, as they are very similar, with thin skins and a twisted shape. Turmeric and ginger, however, have different leaves and very different flavors. While ginger is very spicy and light in color, turmeric is earthy and citrusy, a little woody and slightly bitter.
Saffron is a perennial plant with long lateral branches.
The used part of the plant is the rhizome (stem partially or completely underground, horizontal, with reserves, capable of forming roots, leaves and flowers/fruit), which externally has a whitish or grayish color and internally yellowish.
Leaves and floral stems come from the rhizome. It reproduces through pieces of rhizomes that have buds (eyes) when planted in clayey, fertile and easily drained soil.
Once the plant has adapted to the location, it spreads, as the main rhizome emits numerous lateral rhizomes.
The harvest must take place at the time when the plant loses its leaves after they dry after flowering.
At this stage, the rhizomes have intense yellow pigments.
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