A crucial component of Ayurveda, beauty care as well as every day cooking, the Turmeric is herb of prime importance.
The ancient Aryans revered it and the Vedas recommended it for the treatment of jaundice and leprosy. Turmeric is also used in Asia as a skin lotion. In Malaysia, its paste is applied to the abdomen of women who have just delivered and also to the cut of umbilical cord of their babies.
However, mainstream Western science has apparently not accepted the curative properties of the Turmeric. They simply view it as a condiment used to make curry powder.
The Turemric is a is a rhizomatous herbaceous plant botanically known as curcuma longa. The beneficial chemical curcumin is a major constituent of Turmeric. This herb is widely cultivated in India and Indian turmeric, in fact, fetches a premium price due to its high curcumin content.
India has occupied around 60 per cent of the world trade in turmeric and West Bengal is one of the major turmeric-producing states in the country.
Cultivation
Climate and soil: Turmeric can be grown in tropical weather from the plains up to a level of 1,600m above mean sea level. It requires a warm and humid climate and can be successfully cultivated in partial shade.
Turmeric cannot stand water stagnation as this can destroy its roots. It thrives best in a well-drained clay or sandy loam soil.
Field preparation and planting: The land should be thoroughly prepared to bring it to a fine tilth. The bed should be prepared preferably of 1m width with convenient length and spacing of 30cm in between for drainage channels.
Mother rhizomes or finger rhizomes (branches of mother rhizomes) selected for planting should be free from pests and diseases to get higher yield. The best time for planting is March to April.
For planting, both mother and finger rhizomes can be used. Finger rhizomes are cut into pieces of each 4-5cm and mother rhizomes are planted as such or split into two, each having one sound bud.
Aftercare: The crop is mulched immediately after planting with green leaves. After application of any organic fertiliser, mulching is to be repeated with dry grass, straw or dry leaves to protect from heavy rains and direct sunshine. The mulching will protect the crop from weed infestation and conserve soil moisture.
Generally, the first earthing (applying soil around roots) is done 50-60 days after planting and the next after 45 days. Weeding is required thrice at 60, 120 and 150 days after planting depending upon the intensity. A basal dose about 3kg of FYM (farm yard manure) or well-rotten cow dung manure is recommended. Application of 2kg of neem oil cake as basal dressing reduces the incidence of soft rot attack.
Harvesting: Turmeric is harvested when leaves turn yellow and start drying up. During harvesting the whole clump is lifted out with the dry plant and the leafy top is cut off. Roots are removed, mud particles are rubbed off and the rhizomes are washed well with water and kept in the shade for two to three days.
In Kerala, Turmeric farmers adopt a labourious process to store the herb and it greatly increases its longivity. After drying the rhizomes they put them in a metal pot with enough water to cover it. Then the empty space on top is covered with turmeric leaves and the mouth is covered with gunny bag and sealed with mud.
A workshop on growing cacti and other succulents will be held on June 3, 5pm at BB Block community
centre. The workshop is being conducted by Bidhannagar Horticultural Society and is open to all.
The pot is then boiled for about three hours in slow flame and cooled. The boiled rhizomes are spread and dried in the sun for about a week. After drying it is polished. This is done by inserting the Turmeric in a closed metallic cylindrical container and then spinning it.
Apparently, farmers in Bengal are now trying to adopt this method for storing too.
Uses: Fresh turmeric is used as in traditional medicine, home remedies and also as natural cosmetics. Turmeric is also marketed as powder and in encapsulated forms. Apart from medicinal and theraptic values, the herb in powdered form adds colour to a tasty dish.
Above all, Turmeric is a good source of iron, manganese, vitamin B6, dietary fibre, potassium etc.
S.K. Maiti, patron of Bidhannagar Horticultural Society and a civil engineer residing in FC Block, offers guidance on choosing herbs to suit Salt Lake’s soil and climate
• To be continued
