Late Fall. October-November
Store fresh turmeric in the refrigerator, wrapped in plastic or in a sealed container.
It can be frozen whole as well, packed in freezer bags. To use frozen turmeric, try grating it directly into dishes while it's still frozen, no thawing required. Then put the piece you don't use right back in the freezer.
The fresh young turmeric root we grow here in Vermont is juicy and plump, with bright orange skin. It's mild and tender enough to eat raw in salads, and it has an almost translucent skin that doesn’t need peeling; you can practically rub it off. Just wash it and trim the cut surfaces.
Green Curry Paste
Fresh Turmeric Pickle
Spiced Yellow Dahl with rice
7 ways to eat and drink turmeric
Cauliflower steaks with ginger, cumin, turmeric
Butternut squash and coconut curry
Turmeric Ginger Tea