Turmeric
A tropical plant grown throughout South Asia and reverred for it’s bright yellow spice. Growing the plant yourself gives you access to its big leaves and (if you’re lucky) it’s bright white flower. Turmeric leaves are used in various parts of Asia (India, Thailand, Malaysia) for culinary dishes such as Patholi, Dhanvi Kheeri and Beef Rendang.
The leaves are also used in Ayurveda for its powerful antioxidant, antiseptic, and digestive properties. A paste of the leaves can also be used on the face as a beauty treatment to soothe the skin and remove blemishes. The flower can be used in salads or for tea.
The fresh turmeric root can be harvested right before the first frost, or in Dec/Jan. The fresh root can be crushed into a paste to be used externally to relieve swellings and sprains. This is a long held tradition in my family and my Nani still swears by it. The root can also be used for dye, cosmetic purposes or in cooked dishes.
A tropical plant grown throughout South Asia and reverred for it’s bright yellow spice. Growing the plant yourself gives you access to its big leaves and (if you’re lucky) it’s bright white flower. Turmeric leaves are used in various parts of Asia (India, Thailand, Malaysia) for culinary dishes such as Patholi, Dhanvi Kheeri and Beef Rendang.
The leaves are also used in Ayurveda for its powerful antioxidant, antiseptic, and digestive properties. A paste of the leaves can also be used on the face as a beauty treatment to soothe the skin and remove blemishes. The flower can be used in salads or for tea.
The fresh turmeric root can be harvested right before the first frost, or in Dec/Jan. The fresh root can be crushed into a paste to be used externally to relieve swellings and sprains. This is a long held tradition in my family and my Nani still swears by it. The root can also be used for dye, cosmetic purposes or in cooked dishes.
A tropical plant grown throughout South Asia and reverred for it’s bright yellow spice. Growing the plant yourself gives you access to its big leaves and (if you’re lucky) it’s bright white flower. Turmeric leaves are used in various parts of Asia (India, Thailand, Malaysia) for culinary dishes such as Patholi, Dhanvi Kheeri and Beef Rendang.
The leaves are also used in Ayurveda for its powerful antioxidant, antiseptic, and digestive properties. A paste of the leaves can also be used on the face as a beauty treatment to soothe the skin and remove blemishes. The flower can be used in salads or for tea.
The fresh turmeric root can be harvested right before the first frost, or in Dec/Jan. The fresh root can be crushed into a paste to be used externally to relieve swellings and sprains. This is a long held tradition in my family and my Nani still swears by it. The root can also be used for dye, cosmetic purposes or in cooked dishes.