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Turmeric: How to grow, harvest, use and store

I’ve been digging up lots of turmeric from my food forest and kitchen garden lately. I use it every day and love it fresh – in juices, grated in salad, but also in curries, egg dishes, teas, soups and rice. Fresh and raw is best though – it’s more potent that way.

I’ve made a 8 minute film about how I grow, harvest, use and store turmeric. The link is here. I hope you enjoy it.

Turmeric is a member of the ginger family and has been used in India for over 2500 years. Well known as the orange/yellow colour in curries, and more recently in the popular golden mylk, it is a medicinal powerhouse with a great health benefits. 


It is a superb natural cold and cough remedy with its antibacterial and anti-viral qualities.  The anti-inflammatory action of its active ingredient, curcumin, helps to relieve chest congestion.

Turmeric is a fabulously easy plant to grow in warmer climates and it has so many beneficial uses.

Plant a segment of turmeric when the soil begins to warm, and nine months later, when the tops die back, dig for the abundant rhizomes. One of my plants yielded 5 kg last year!

5 kgs from one piece of turmeric in just 2 years.

In courtyards, balconies and courtyards, you can grow it in big pots and grow bags. It certainly does prefer a warm humid climate, but there are niches you can find or create to extend it’s range somewhat.

UPDATE: 
Thanks to Bernie, a Turmeric farmer (www.selfhelpretreat.com.au) for writing and saying there are three key forms of turmeric: 

1. LONGA: deeply orange and contains lots of curcumin – the one to grow and use for medicine.
   
2. AROMATICA: yellow, the one in my film, mostly for culinary purposes.
   
3. NATIVE: Australia has a native turmeric in North Queensland. Polynesia has a black turmeric, and Hawaii folk has white turmeric. 

Remember too that your body can only absorb curcumin when you add some pepper and oil too. This is why golden milk is popular, but also why it works in curries.

(Please note, it is recommended that people on blood thinners should not consume turmeric).

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On – 03 Sep, 2017 By Morag Gamble

Sustainable Uses of Food Waste

Food waste is considered by many people as non-useful materials. It is harmful to the environment. Greenhouse gases are released as by-products of food waste and these warm the environment, causing imaginable negative environmental impacts such as sea level rise and floods. Wasted food items are also harmful to humans. It can cause illnesses such as meningitis and foot disease if human beings come in contact with it. In general, the issues of food waste constitute a burden to people and the society. It also creates financial losses to food waste producers.

It is noteworthy that waste hardly exists in theory. When waste is produced, in essence, it means that some of the resources (such as energy, chemicals, and labour) that were used to produce the wasted product had been given off or wasted.

A lot of people are making huge efforts to eliminate food waste. However, wasteful practices seem to be inevitable in today’s world. A promising and long-lasting solution to food waste is for it to be turned into useful items and reused, thereby averting it from getting to landfill.In today’s world, it is possible to make good use of food waste by turning it into resources. And below are a few things we can do sustainably with food waste.

Hunger: A significant proportion of food waste comes from food items in good conditions that were not used before their expiry dates. As health and safety require that expired food items be discarded, such unconsumed food items are sometimes sent to landfill sites. However, instead of sending the waste to landfill, an environmentally friendly way of dealing with food items that are in a good condition is to donate them to food banks or charities prior to their expiry dates. This measure is increasingly being used by supermarkets in developed countries to alleviate hunger in the society.

Compost: Another way of preventing food waste from getting to landfill is to use it as compost in gardens. This adds and nourishes the nutrients in the soil and improves the growth of plants. In addition, composting helps plants to fight diseases and pests. Renewable Energy: Food waste can be used to generate renewable energy via an anaerobic digestion process. This is also known as energy from waste or waste to energy technology. Many countries around the world are now resorting to the use of this technology to meet their energy needs, thereby improving their energy independence.

Fertiliser: Apart from using anaerobic digestion technology to generate energy from food waste, this process produces high-quality nutrient rich fertiliser. Fertilisers that are produced from anaerobic digestion processes are eco-friendly and have lesser environmental impacts when compared to synthetic fertilisers.

In spite of the obvious fact that food waste can be used in a sustainable way to address many pressing social and environmental issues, food waste producers are not aware of such uses. And food waste awareness programmes are growing around the world. These programmes are being used to make people environmentally conscious of the impacts of food waste and to encourage them to manage food waste in a sustainable way.

Related

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https://permaculturenews.org/2017/09/04/sustainable-uses-food-waste/

On – 04 Sep, 2017 By Zakari Ajia

Bernard, our extremely talented head chef, with one of the best puddings! Organic fruit and cream from the @borana_permaculture farm! Simply the best. #safarilife #thelongrun #safari #conservation #borana #boranaconservancy #healthyeating #bernard #bernardisthebest #organic #freerange #permaculture

Permaculture key to preserving food security for all

https://www.foreground.com.au/cities/permaculture-key-to-preserving-food-security-for-all/

On – 19 Oct, 2017 By uro_editor

Benefits of Manuka Honey

Manuka honey has recently been deemed a “super food” that has the ability to treat many health conditions. While some are not sensible, others have scientific proof to back up the claims. While honey, in general, had been used to treat different ailments prior to modern medicine, antibiotic popularity wiped out the use of honey as a serious solution.

Different types of honey produce levels of hydrogen peroxide that reach a microbe-kill off level, which depends on the flowers where the bees landed. Manuka honey comes specifically from the nectar of the Leptospermum Scoparium (manuka) tree and has an added dose of microbial-killing activity. The ingredient that makes Manuka honey so special was not the typical hydrogen peroxide factor, but rather a methylglyoxal (MGO). Not all Manuka honey has the same level of this protective element, but it’s been proven to kill bacteria that are normally resistant to antibiotics. Some known viruses that Manuka honey has the ability to kill off include, Staphylococcus, and Streptococcus.

Honey, in general, is also an ideal balm to rub on a skin wound because of its anti-inflammatory properties, ability to reduce scarring and speed up healing and keep a moist environment for the wound to repair itself in. Manuka honey is good to use on both infected and non-infected areas including burns, ulcers, sores, meningococcal lesions, and gingivitis.

When consumed, the antimicrobial properties don’t survive the digestion process but is still beneficial for throat ailments. Regardless, eating Manuka honey still has beneficial effects like anti-inflammatory characteristics, anti-oxidant, and prebiotic features.

While some of the unrealistic claims of Manuka honey include lowering cholesterol, treating diabetes, and improving sleep, there is actual evidence that it is more effective than taking cough medicine at night. It, in turn, helping their sleep.

A scientist has found a way to measure the potency of Manuka honey, called the Unique Manuka Factor, or UMF. The scale corresponds to the levels of MGO and other compounds that aid in ailments found within the Manuka honey. If the rating is above a 10, it’s considered potent enough to be used effectively as treatment.

Manuka honey can also be used in a more serious setting such as using its anti-inflammatory properties to soothe the esophagus from swollen pain in relation to chemotherapy. Because honey is a naturally occurring food, it has minimal negative side effects but should be taken seriously nonetheless. Allergic reactions, as well as a risk in high blood sugar and drug interactions, are a possibility.

There are many more studies that need to take place before Mauna honey can realistically be called the “superfood” that it’s being marketed as. While some of the claims have zero backing, Manuka honey has proven antimicrobial effects, which aid in the healing of skin lesions. Dressing a wound in a film of the honey will give the burn, cut, etc. a moist environment to heal, help produce cells to speed up the recovery, and kill bacteria of an infected area. The anti-inflammatory properties are also backed by scientific studies. Overall, the “superfood” is not so much a superfood, but a healthy additive to a good lifestyle.

“Manuka Honey .” Web.M.D, www.webmd.com/a-to-z-guides/manuka-honey-medicinal-uses#3.

Cokcetin By Nural Cokcetin and Shona Blair, UTS, Nural. “Is Manuka Honey Really a ‘Superfood’ for Treating Colds and Infections?” ABC News, 15 Sept. 2017, www.abc.net.au/news/2017-09-15/manuka-honey-is-it-really-a-superfood-for-colds-and-infections/8949110

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https://permaculturenews.org/2017/10/10/benefits-manuka-honey/

On – 10 Oct, 2017 By Christina Fabiano

• Apples
• Peaches
• Cherries
• Strawberries
• Pears
• Grapes
• Nectarines

• Potatoes
• Celery
• Sweet Bell Peppers
• Leafy Vegetables like Spinach, Lettuce

• Mangoes
• Pineapple
• Bananas
• Kiwi
• Avocados
• Papayas

• Eggplant
• Sweet Corn
• Cabbage
• Asparagus
• Onions
• Broccoli

 http://www.healthyskin.gq/2017/09/when-does-buying-organic-matter-most.html

On – 30 Sep, 2017 By