Widely known as Indian saffron because its deep yellow-orange color, turmeric is one of the healthiest foods in the world. Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color. It has antibacterial and antiseptic characteristics, which makes it great for cleaning and treating wounds. Additionally, its anti-inflammatory characteristics ease joint pain and are effective for treating arthritis. In the past, it has been used as a condiment, healing remedy and textile dye. Turmeric is very well known antioxidant. The major reason antioxidants are so valuable, is that they protect our bodies from free radicals. Curcumin, a compound in turmeric, is a potent antioxidant that neutralizes free radicals thanks to its chemical structure. Turmeric is the best natural substitute for pharmaceutical drugs, such as ibuprofen.

Did you know that this healthy plant can be grown indoors? It does not spread seeds. You need one turmeric root which can be bought at a local health store.

This is what you need to do:

– Take a larger rhizome and break it into a small rhizome piece with two or three buds.

– Fill up the vessels with rich organic soil, which is lightly moist but well drained. The ideal pH should scale from 4.5 to 7.5

– Put it in the soil, with the buds facing out.

– Water the vessel.

That’s all!

Turmeric likes water, so water the plant once in 2 days. The soil of the turmeric plant needs to be moist, but not too wet.

How to harvest your turmeric:

It is necessary to leave the plant to mature; it takes 6-10 months. The harvesting includes only digging up the entire plant, including the roots.

Turmeric is a constant herb plant that starts to grow again every spring; it will continue to produce roots.