A few days ago we planted the first batch of Ginger & Tumeric. After having prepared the soil with a typo of tractor for poor… check out the photos for yourself. 🙂 We organized a minga (traditional communal work in the Andes) – during that day so it was quite crowded on the farm but great vibes.
Ginger & Turmeric – Jengibre y cúrcuma (in Spanish)
Ginger and turmeric have several characteristics in common. Both are tropical perennial plants classified as belonging to the Zingiberacaea family, and both have beneficial constituents in their rhizomes / roots that cause them to be prized in Traditional Chinese Medicine and Ayurveda as healing herbs. However, ginger and turmeric have different properties, colors, flavors and effects.
Ginger, botanically known as Zingiber officinale, is native to tropical Asia. The rhizome is dried and powdered to create the spice, which is used extensively in baked goods and beverages for its refreshing, pungent flavor; the chopped rhizome may also be consumed fresh. Known as ardraka in Ayurveda, ginger has traditionally been used to treat digestive disorders, particularly nausea and diarrhea; it has also been employed against arthritis and heart conditions.
Turmeric comes from the plant botanically known as Curcuma longa. Widely cultivated in Asia, India and China, turmeric features oblong leaves and funnel-shaped, dull-yellow flowers. The rhizome – yellowish on the outside and brilliant orange on the inside – is dried and powdered to yield the spice. Bitter, pungent and somewhat earthy in flavor, turmeric is a primary ingredient in both mustard and curry. Known as haldi in Ayurveda, turmeric is used to treat jaundice, hepatitis, digestive disorders and inflammatory conditions.