Turmeric
Scientific Name: Curcuma longa
Common Name: Turmeric
Plant Family: Zingiberaceae (Ginger family)
Etymology: The genus name "Curcuma" is derived from the Arabic name for turmeric, "kurkum". The species name "longa" refers to the long rhizomes of the plant.
Traditional Uses
Turmeric has been used for over 4,000 years in traditional medicine and as a culinary spice. It is commonly used in curries, as a food coloring agent, and for its potential health benefits:
- Blood Medicine — Bulbs, shorts, and other plants pounded, squeezed, and resulting in liquid taken to cleanse the blood.
- Nose Medicine — Bulbs and other plants pounded, squeezed, and the resulting liquid fumes inhaled for nose growths or odor.
- Oral Aid — Bark and other plants pounded, squeezed, and the resulting liquid used to gargle.
Edible Parts
The primary edible part of turmeric is the rhizome, which is boiled, dried, and ground to produce the familiar yellow powder used in cooking.
Gathering and Using
To use fresh turmeric, peel the rhizome and thinly slice or grate it. Fresh turmeric can be used in teas, smoothies, dressings, and marinades. Dried and ground turmeric is commonly used in various recipes.
Permaculture Functions and Considerations
Turmeric is a good choice for permaculture projects as it spreads quickly and requires relatively low maintenance. It can be included in food forests and is suitable for vertical farming in stacked layers.
Habitat
Turmeric is native to parts of Asia and thrives in humid environments with lots of rain.
How to Identify
Turmeric plants grow up to 3 feet in height, with large green leaves shooting up from a thick stem. The blooms are colorful bright pink and yellow hyacinth-like flowers.
Wildlife Support
Turmeric does not have significant wildlife support functions.
Additional Information
Turmeric has powerful antioxidant, anti-inflammatory, and anti-bacterial properties. It is a good source of Vitamin C, magnesium, and potassium.
Sources
- Native American Ethnobotany by Daniel E. Moerman