Phyllotaxy of curcuma longa
Answers
Explanation:
Curcuma longa L.
Curcuma longa is a member of the ginger family (Zingiberaceae). Its rhizomes (underground stems) are the source of a bright yellow spice and dye.
General Description
Curcuma longa is a member of the ginger family (Zingiberaceae). Its rhizomes (underground stems) are the source of a bright yellow spice and dye.
Turmeric is sterile (does not produce seed, but it does grow vigorously from the rhizomes). It is thought to have arisen by selection and vegetative propagation of a hybrid between wild turmeric (Curcuma aromatica), native to India, Sri Lanka and the eastern Himalayas, and some other closely related species.
The genus Curcuma includes many other economically important species, including C. amada (mango ginger), C. angustifolia (wild arrowroot, narrow-leaved turmeric), C. aromatica (Cochin turmeric, wild turmeric) and C. zedoaria (zedoary).
Species Profile
Geography and distribution
The exact origin of Curcuma longa is not known, but it is thought to originate from South or Southeast Asia, most probably from Vietnam, China or western India.
It is only known as a domesticated plant and not found in the wild.
India is the world's largest producer, consumer and exporter of turmeric. Turmeric is also cultivated extensively in Bangladesh, China, Thailand, Cambodia, Malaysia, Indonesia and the Philippines.
Description
Overview: An upright, perennial herb to about 1 m tall. The rhizome (underground stem) is thick and ringed with the bases of old leaves. Turmeric only reproduces via its rhizomes.
Leaves: Large, oblong, up to 1 m long, dark green on upper surface, pale green beneath. Each leafy shoot (pseudostem) bearing 8-12 leaves.
Flowers: Yellow-white, borne on a spike-like stalk 10-15 cm long. Flowers are sterile and do not produce viable seed.
Seeds: Small, ovoid, brown. Not viable.
History of turmeric
Turmeric has been used in India for at least 2,500 years. It was recorded in China by 700 AD, East Africa by 800 AD and West Africa by 1200. It was introduced to Jamaica in the 18th century. Today, turmeric is widely cultivated throughout the tropics.
Turmeric was probably cultivated at first as a dye and then became valued as a condiment as well as for cosmetic purposes. In the 13th century Marco Polo wrote of this spice, marvelling at a vegetable that exhibited qualities so similar to saffron.Familiar to the contemporary world as a prime component of curry powder, the orange-yellow rhizome's striking colour lent it a special aura in ancient India. It has always been considered an auspicious material in the subcontinent, both amongst the Aryan cultures (mostly northern) and the Dravidian cultures (mostly southern), and its value may extend far in history to the beliefs of ancient indigenous peoples. Turmeric's common name in the north, haldi , derives from the Sanskrit haridra , and in the south it is called manjal , a word that is frequently used in ancient Tamil literature.Turmeric has a long history of medicinal use in South Asia, cited in Sanskrit medical treatises and widely used in Ayurvedic and Unani systems. Susruta's Ayurvedic compendium, dating to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food.