Medicinal Herbs: Turmeric: Secrets of the Kitchen Herbs

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Turmeric is one of those kitchen herbs that we stock and use very little depending on the type of food we cook. Turmeric tends to be used mostly in Indian dishes, and just not found in many other types of food. However, Turmeric is such an amazing medicinal herb, even if we just concentrated on its amazing uses on the skin, such as being anti-inflammatory or using it to reduce the darkness under our eyes with a homemade eye cream.

Key Constituents
Curcumin
This constituent is stronger than Vitamin E. When Turmeric is applied to the skin and then it is exposed to sunlight it becomes a very strong antibacterial cream or poultice however you decide to prepare it.
Volatile oil (3-5%) including zingiberene and turmerone
Bitter principles
Resin
Key Actions
Anti-Inflammatory
Curcumin is also what makes this herb anti-inflammatory. By blocking different inflammatory pathways within the body. Known to be taken for Auto- Immune diseases, prevent and treat cancer, and dementia.
Lowers cholesterol levels
Because this herb is known for its ability to lower cholesterol levels, it is taken to help ward off strokes and heart attacks.
Antimicrobial

Anti-platelet (blood thinning)
Through different studies it was found that Turmeric thins the blood and increases bile production and flow, as a protective action on the stomach and liver.
Key Preparations
Decoction
20 grams dried herb or 40 grams fresh herb (or mixture of herbs) to 3 cups (750 ml) of cold water, reduced to about 2 cups (500 ml) after simmering. This will make about 3 - 4 doses
Poultice
Mix the powdered herb with just enough water to make a paste, and apply to the skin three times a day
Powder
Can take 1 tsp with water up to 3 times a day
Tincture
200 grams dried herb or 300 grams fresh herb chopped into small pieces to 1 quart (1 liter) of alcohol - vodka 35-40% alcohol is ideal, though using rum can help hide bad tasting herbs. Cover the herbs in the alcohol and shake well. Place the lid on the jar and store in a cool dark place for 10 - 14 days shaking every 1 - 2 days. After the 14th day, strain the herbs from the alcohol and don’t forget to squeeze any bit of tincture from the herbs themselves that you can. Place this mixture into a clean dark jar and store in a dry cool place. The standard dose is 1 tsp (5 ml) 2 - 3 times a day diluted in 1 tbsp and 1stp of water or fruit juice. This will save for up to two years if stored correctly.
Parts Used
Rhizome Dried or Fresh
Rhizome = Root

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