Lesson 6.21.1 TUMERIC – Storage, Food Value

 

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.21.1 

TUMERIC – Storage, Food Value

 

Storage

The easiest way to store turmeric is not to harvest them at all and simply leave them in the ground.  There could be a disadvantage to this method, as it will become difficult to know where they are, as all the tops will have disappeared in time.

 

It would be better to store the rhizomes for the next growing season in sawdust in a styrene box.  The turmeric will simply start to sprout when planting time arrives.  Also, when they are stored this way, the turmeric will stay fresh and be available to use, as you need it.

 

Food value

Like ginger and galangal, turmeric is a spice and can be added to any cooked vegetable dishes.  Simply grate turmeric with some onions and sauté in hot ghee.  Turmeric imparts a sublime earthy taste and when it is cooked there is no heat or pungency like ginger and galangal.  Used raw it has a pungent bite to it and can be useful to give a salad a bit of a lift.  Turmeric is used for the traditional yellow coloured rice and curry dishes.  It is also the yellow colour in curry powder.

 

Medicinal value

Turmeric is a valuable remedy for arthritic and skin conditions.  It is also anti- inflammatory, an antioxidant, anti-bacterial and stimulates the secretion of bile.  Adding turmeric regularly to the diet will also help lower cholesterol levels.  The action of turmeric in the blood is found to be like a blood thinner and has a protective action on the stomach and liver.

 

So, you see that adding this valuable spice into your daily diet is very beneficial.  I have devised a recipe that makes it very easy to incorporate turmeric into any cooked vegetable dishes.  It lasts me all year and the jars can be stored in a pantry cupboard or cellar, so if you make enough of it, you will always have some on hand.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,




 

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