Turmeric (Curcuma longa)
In India, turmeric has been used in Ayurvedic medicine for 4000 years and is also highly esteemed as a condiment, but now also in Western medicine, this exceptional plant has in recent years become increasingly popular.
Curcuma longa, apart from its digestive properties, also has anti cancer, anti-inflammatory properties and antioxidant effects that have been demonstrated in clinical studies.
Turmeric also seems to have a positive impact on bone health in diseases like arthritis and osteoporosis.
In the human body absorption of the active ingredients of turmeric is relatively low but combination with piperine (black pepper) significantly increases this.
Having grown this plant for 3 years as a trail (unheated greenhouse temp minimum 0 degrees.) We can provide the following information for cultivation: the outer parts of plants above the ground, die at temperatures below 12 degrees. They can be left in the soil during the cold season. In colder areas, you can dig up the rhizomes and store them over the winter at 10 degrees (eg. in a garage) in dry sand. The rhizomes sprout again at temperatures above 22 degrees. For potting 15 l. pots min should be used.
In cooking, turmeric powder is mainly used as a colorant (saffron substitute), but if used fresh, it has a slightly spicy flavor. Turmeric is part of almost every Indian curry.