Turmeric in abundance as I continue digging. It is so prolific with some plants producing 3 kilos or more.
Earliest records of turmeric comes from Assyria in 600BC. In the middle Ages it was known in Europe as Indian Saffron and was mainly used as a dye. It is native to Southern Asia.
The rhizomes ( above) are carefully dug up and cleaned of the soil. Then boiled for 3 hours over a very slow heat. After boiling they are cured in the sun for a few days. Ground down then into a powder. I use it sparingly in my stir fries.
http://www.theguardian.com/environment/2016/may/11/bee-colony-deaths-environmental-problems
