One thing I look forward to during the holidays is the farmers market.
This summer I went to a farmer's market in Pensacola, Florida with my sister and her mother. A vendor had amazing and unusual plants. I've learned from experience that the key to bringing a plant home from another USDA hardiness zone is that it must be a hardy plant that is fairly easy to care for. I bought some turmeric on this trip.
Common turmeric or turmeric comes from the Sanskrit word Kumkuma, which also means turmeric. This tropical plant is native to southern China, northern Australia, New Guinea, and Southeast Asia. It has naturalized in warmer climates such as Florida, Central America, Africa, and other tropical islands.
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Not only is it a neat plant, but it is grown from tubers or rhizomes which are very beneficial to health. Tubers have been used in herbal medicine and food flavorings for thousands of years and are an important culinary ingredient in South Asian cuisine. Turmeric can be added to soups, smoothies, teas, and many other dishes.
When you buy turmeric in supplement form, the label usually says curcumin. Curcumin is a natural compound found in turmeric roots. It is used as an anti-inflammatory and antioxidant property and also relieves pain and digestion.
You can plant the tubers in the grocery section of a grocery store or online. For planting, place a few tubers (shoots) two to four inches deep in rich, well-drained soil in a 12 to 18 inch wide pot. Sprouts should appear in 3-6 weeks. It grows to 3 feet tall. They grow best outdoors in full sun or partial shade. If the soil dries out quickly, place the plant in a shadier area and make sure the soil remains consistently moist but not wet. It should be fertilized in spring or early summer with a 5-10-10 fertilizer to stimulate roots and beautiful flowers.
Turmeric has broad leaves similar to cane or banana leaves and the care is very similar. They don't hibernate outside in our cold winters. When the temperature reaches 50 degrees, it should be brought indoors and / or harvested for culinary use or wintered for spring sowing.
Turmeric takes about 10 months to develop into a useful root. It can be collected and recycled when the stems begin to brown and dry out. Wear gloves to avoid yellowing your hands, cut the rhizomes from the stem and wash them well. They can be stored in the refrigerator in an airtight container for up to six months.
To make turmeric powder, boil the rhizomes for about five minutes to dry. This will soften the fibers and release the flavor. Drain and dry. Cut them into small pieces and dry them in the oven or in a dryer at the lowest temperature. When the roots become dry and brittle, grind them with spices or a coffee grinder until they are reduced to a powder. If you store it in an airtight container, out of sunlight, it will last up to a year.
If you want to plant ripe rhizomes next season, store them as they are, covered with dry peat, in a dark, cool, and well-ventilated area to prevent dehydration and rotting.
You never know what you might find at the farmers market.
If you have any questions about the garden or landscaping, please contact the Chief Gardener at the Mattoon Office of the University of Illinois at 217-345-7034 or our online hotline at form.illinois.edu/sec/1523725.
My city. Clint Walker's memoir of Coles County, recovered from the archives.The Illinois Extension is partnering with the University of Illinois community to transform research into action plans that empower families, businesses, and community leaders in Illinois to solve problems, make informed decisions, and adapt to change and to opportunities.
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