TURMERIC
Turmeric (Curcuma longa) is an herbaceous perennial cultivated for its pungent aromatic rhizomes (the knobby underground roots). Turmeric grows by being propagated from existing rhizomes — it has been cultivated this way for so long that it no longer bolts (goes to seed)! Fresh Turmeric is less pungent then it’s cured form, which makes it a great addition to juices and fire cider.
In season: October to December
Nutritional value: Turmeric is rich in manganese, potassium, and provides about half of your daily iron requirement! Turmeric also contains curcumin, which has both antioxidant and anti-inflammatory properties and gives Turmeric it’s deep orange color.
Storage tips: Fresh (uncured) Turmeric should be stored in the refrigerator, where it will store for a few weeks. Keep your fresh, unpeeled Turmeric in the crisper drawer of your refrigerator wrapped in a dry paper towel inside an airtight bag. Alternatively, you can freeze fresh Turmeric in chunks for up to 6 months — these make the perfect addition to broths or smoothies! Cured Turmeric should be stored at room temperature, preferably in a cool, dark place — don’t store them near potatoes! When stored this way, Turmeric can last for a month or two.
Culinary use: Let your imagination run wild! Add to sautéed greens, stir-fry, soups, juices, dressings, the list goes on! There’s a reason it grows in the Fall — just in time for fire cider and hearty broths!
