The Weekly Photo Challenge is: Dinnertime
“Each spice has a special day to it. For turmeric it is Sunday, when light drips fat and butter-colored into the bins to be soaked up glowing, when you pray to the nine planets for love and luck.”
― Chitra Banerjee Divakaruni,
The use of turmeric dates back nearly 4000 years to the Vedic culture in India, where it was used as a culinary spice and was considered to be sacred and auspicious in the Hindu religion. Today, there is a renewed interest in turmeric for its medicinal properties, its golden-yellow dye, and its anti-inflammatory properties.
We’ve been growing turmeric for several years now. From placing the root into the fertile ground with some water and year-round sun, the turmeric will be ready to harvest in about 250 days. Insects don’t bother the turmeric and it needs very little care.
Turmeric is different from most herbs in that the roots are harvested, not the leaves. We know it is getting ready to harvest when it flowers.
Soon, the leaves will turn golden brown and the roots are ready to dig. Cut the rhizomes from the stems and wash carefully and they are ready to slice and eat.
We eat them in salads at dinnertime, and sprinkle the dried turmeric on curry dishes and pasta.
This year, we were finally successful in drying turmeric and grinding it into a fine powder. Be sure to wear gloves because it stains everything a golden-yellow.
There is nothing like the peppery taste of fresh turmeric at dinnertime. Plus its incredible anti-inflammatory properties are a miracle for the arthritis-like symptoms of Chikungunya. Try some turmeric today…the golden spice of dinnertime.