Happy new year, studio fans! For my first post of 2017 I’m pleased to share our success with growing turmeric and making turmeric powder. The process is a labor-intensive yet a very satisfying endeavor. Similar photos of this super anti-inflammatory healing herb were originally published on my Facebook wall in December. Please also see my Dec. 11, 2016, post for comments about the harvest. Then press your back button to return to this page.
This is turmeric growing in my garden in Kaaawa, Oahu. The beautiful flowers died back in November.
That was a sign it was soon time to harvest. I trimmed and tossed most of the leaves—that I later learned are also edible—leaving some to continue to grow. DH helped me unearth the rhizomes with a pitchfork. Aren’t they gorgeous?!
After washing and scrubbing the orange pieces under running water—do don gloves because turmeric stains!, I boiled the segments, cooled them, peeled them with a potato peeler, sliced them, and then dried the turmeric in the oven at the lowest temperature for a couple of hours. Boiling is necessary to kill any bacteria.
Below are photos of the progressive stages of drying on a cookie sheet lined with parchment paper. I turned off the oven and kept the door closed overnight while the turmeric continued to dry with the leftover heat.
Below is what the food looks like when completely dry. You can feel it is hard like a cinnamon stick.
The next step is to grind it with a dedicated spice grinder.
Sift, return the larger pieces to the grinder, and sift again.
My final product: a small air-tight jar of turmeric powder!
Of course, turmeric is also good used fresh. Use it in recipes with ground black pepper. Hawaiians call this spice ʻōlena and use it for cleansing and in ceremonies. I keep any surplus in the freezer.
Here’s to a healthy new year! Be well! ~ Rebekah
Rebekah’s Studio 
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