Are the roots edible?
20â pot with drainage
Last watered 3 years ago
1
Welcome to Greg John.
I think it's not an Eichhornia Crassipes, which is an invasive water plant - a water hyacinth.
Your plant is a Turmeric.
Common Turmeric is an upright perennial herb with rhizomes that grow about 40 inches tall. The rhizomes are the source of a bright yellow-orange culinary spice. The bright yellow dye in the rhizomes is frequently used in food coloring, fabrics, and paints. It also has been used for medicinal purposes in India, Pakistan, and Bangladesh. The plant is a member of the Zingiberaceae or ginger family. Common Turmeric is the main ingredient in curry powder.
The exact origin of turmeric is thought to be southwestern India over 2000 years ago. India is the largest producer, consumer, and exporter of turmeric. It is also cultivated in Bangladesh, China, Thailand, Cambodia, Malaysia, Indonesia, and the Philippines. Experts believed that Common Turmeric is a hybrid between wild turmeric and other related species.
The genus name, Curcuma, is Latin, from the Arabic "kurkum or saffron." It acquired the name because the color of the spice resembles saffron. In fact, Turmeric is known as the poor man's saffron because it is less expensive. The species name, longa, is from the Latin, "longus," meaning "long."
Common Turmeric grows best in hot, humid conditions with full sun in the morning and afternoon shade. Rich, slightly acidic soils with moisture levels of medium to wet are preferred. In India, Turmeric grows during the monsoon season and becomes dormant once the season ends. The USDA Hardiness Zones are 8-11. In areas where the plant is not winter hardy, it may be grown as an annual. Remove the rhizomes from the soil in the fall and store them in a cool, dry location. If planted in a container, the plant may need to be re-potted. The rhizomes grow so thick and large that they may split the container open. The plant requires a lot of water if planted in a container. The rhizomes are harvested in the fall when the foliage begins to wilt and dry out. Turmeric is reproduced from its rhizomes. Divison of the rhizomes is best done in the spring or summer months.
The leaves are large, clumped, green, lanceolate shaped, and measure up to 40 inches in length. Each shoot has 8-12 leaves. The flowers are yellow-white and appear as dense, short spikes measuring 4-6 inches long. The flowers are sterile and do not produce viable seeds. The seeds are small, ovoid, and brown in color. The rhizomes are thick and branched. After the rhizomes are dug, boiled, dried, and ground, they produce the yellow-orange Turmeric spice.
Common Turmeric may be grown in containers or herb gardens.
Caution: If the roots are cut open, the yellow dye will stain your hands and clothing. Some people may also develop an allergic skin reaction from the dye.
I think it's not an Eichhornia Crassipes, which is an invasive water plant - a water hyacinth.
Your plant is a Turmeric.
Common Turmeric is an upright perennial herb with rhizomes that grow about 40 inches tall. The rhizomes are the source of a bright yellow-orange culinary spice. The bright yellow dye in the rhizomes is frequently used in food coloring, fabrics, and paints. It also has been used for medicinal purposes in India, Pakistan, and Bangladesh. The plant is a member of the Zingiberaceae or ginger family. Common Turmeric is the main ingredient in curry powder.
The exact origin of turmeric is thought to be southwestern India over 2000 years ago. India is the largest producer, consumer, and exporter of turmeric. It is also cultivated in Bangladesh, China, Thailand, Cambodia, Malaysia, Indonesia, and the Philippines. Experts believed that Common Turmeric is a hybrid between wild turmeric and other related species.
The genus name, Curcuma, is Latin, from the Arabic "kurkum or saffron." It acquired the name because the color of the spice resembles saffron. In fact, Turmeric is known as the poor man's saffron because it is less expensive. The species name, longa, is from the Latin, "longus," meaning "long."
Common Turmeric grows best in hot, humid conditions with full sun in the morning and afternoon shade. Rich, slightly acidic soils with moisture levels of medium to wet are preferred. In India, Turmeric grows during the monsoon season and becomes dormant once the season ends. The USDA Hardiness Zones are 8-11. In areas where the plant is not winter hardy, it may be grown as an annual. Remove the rhizomes from the soil in the fall and store them in a cool, dry location. If planted in a container, the plant may need to be re-potted. The rhizomes grow so thick and large that they may split the container open. The plant requires a lot of water if planted in a container. The rhizomes are harvested in the fall when the foliage begins to wilt and dry out. Turmeric is reproduced from its rhizomes. Divison of the rhizomes is best done in the spring or summer months.
The leaves are large, clumped, green, lanceolate shaped, and measure up to 40 inches in length. Each shoot has 8-12 leaves. The flowers are yellow-white and appear as dense, short spikes measuring 4-6 inches long. The flowers are sterile and do not produce viable seeds. The seeds are small, ovoid, and brown in color. The rhizomes are thick and branched. After the rhizomes are dug, boiled, dried, and ground, they produce the yellow-orange Turmeric spice.
Common Turmeric may be grown in containers or herb gardens.
Caution: If the roots are cut open, the yellow dye will stain your hands and clothing. Some people may also develop an allergic skin reaction from the dye.
