Turmeric herb uses
Rice, fish, and meats go very well with the powerful taste of turmeric, which is spicy and fresh at the same time. This herb is one of the basic ingredients of curry, ie the seasoning mix typical of Indian cuisine. They say that each family has its own curry and that's why there are so many versions so you can create yours if you have this herb in your home.
The flavored herb
Turmeric
Turmeric is also known as saffron from India, Cimarron saffron, and turmeric root although its official name is Curcuma longa and belongs to the family Zingiberáceas. It is a vivacious herb with rhizomes that reaches 1 meter in height and is native to South Asia. Its leaves are broad and a light green color and its flowers are of several colors depending on the variety of turmeric.
Although the main rhizome is strong and fleshy, the part of the plant that is used in the kitchen is underground as the rhizomes are underground. This part of the plant has also been used for centuries for medicinal purposes.
Planting and harvesting
The cycle of the plant until the moment of the collection has a duration of 10 months, after the sowing. You can take the small fingers of an adult plant to form a new plant. The planting time of turmeric is from late winter to early spring.
Because it is a tropical or subtropical climate plant, the ideal is a deep, moist, loose, fertile soil with good drainage. This plant does not support frost or soil that does not drain because although it needs moisture it does not tolerate waterlogging.
The harvest of turmeric takes place in autumn and once the leaves of the plant have fallen. You can help with a tool to remove the rhizomes without damaging them. Once collected, you have to boil them to remove the outer shell and then let them dry in the sun.
