Turmeric is a rhizome in the ginger family and has been used for thousands of years as food, medicine and dye. Turmeric is listed in the Papyrus Ebers, an Egyptian scroll documenting herbal medicines which dates back to 1500 BC. It has been used to treat a variety of conditions including immune function, arthritis and joint pain, heart and liver health.

Fresh turmeric can be grated into all kinds of food, such as soup, curry, salad dressings and smoothies. It’s especially pleasant and cozy to grate a little bit into a cup of green tea on a cold winter morning!

You can sample turmeric at the eastside Salad Bar in our bright Turmeric Ginger Braised Slaw.

To try it at home, here’s the recipe:

4 cups shredded green cabbage

1 tbs grated ginger

1 tbs grated turmeric

for the dressing:

1/4 cup white wine vinegar

1/4 cup olive oil

3 tbs honey

2 tbs brown mustard seeds

1 tsp+ powdered turmeric

1/2 tsp coriander

1 tsp+ salt (to taste)

Compile shredded cabbage with grated ginger and turmeric, mix lightly, set aside. In a small saucepan, combine the remaining ingredients. Turn on a medium heat and whisk until the salt has dissolved and the mixture incorporates. Return to whisk frequently until the dressing has just begun to boil. Drizzle the hot liquid over the cabbage mixture. When it is cool enough to touch (about 1 minute), massage the cabbage until the dressing is thoroughly distributed. Taste and add more salt, ginger or turmeric if desired. Enjoy hot or prepare in advance and serve cold.