Turmeric (aka Indian Saffron, Yellow Ginger)
Origin: hot, humid tropics of SE Asia and India
Plant: Oct – Dec when the rhizomes begin to sprout.
Harvest: June – Oct. Dig rhizomes up when the entire tops have died down.
They are pale yellow or a bright orange in colour. Leave in the ground until needed. Mark, where they are before the tops, have died down. If harvested, store in sawdust in styrene boxes. Like ginger and galangal, turmeric is a spice and can be added to any cooked vegetable dish. Grate turmeric with some onions and saute in hot oil. Raw, it has a pungent bite and can lift a salad. Used to colour rice and curry dishes and curry powder. Makes a great ‘turmeric, galangal and chilli paste’.