Turmeric, Curcuma longa, is a member of the monocotyledonous family Zingiberaceae. The earliest record of turmeric, according to B. Brouk, comes from Assyria in about 600 B.C. ; in the Middle Ages it was known in Europe as Indian Saffron because it was used as a dye. The rhizomes are carefully dug and cleaned. Following they are boiled for up to 3 hours over a very slow heat, then after boiling they are cured by drying in the sun for several days. Finally the much reduced rhizome is ground into a fine aromatic powder.
Much is touted for turmeric benefiting our health and if requiring more information research is readily available. This morning we harvest at least 40 kilos and that is about half of the garden supply.
The flower of the turmeric.
Last night the endangered red legged wallaby breached the garden fence. Every one of my very robust red cabbages and my variety of kales were munched to the stem. How selective they have become. This morning I discovered two little tunnels beneath the fence. Tonight I have put out some winter fodder for them and let them know if they eat my food I might have to, well not really, eat them.