FRESH TURMERIC LEAVES SEASON IS ONLY DURING LATE SUMMER AND AUTUMN. The leaves die off in winter then the roots are harvested.
Organic turmeric leaves from Coffs Harbour, NSW. Packed in 100g portions or approximately 5 leaves, these leaves with its bitter-astringent in flavour are great for cooking rendang in Malaysian/Indonesian cooking, or patholi in Indian cooking. They can also be alternatively used to banana leaves in cooking wrapped fish dishes.
Turmeric leaves, or daun kunyit to Malaysians, are apparently known for its anti-septic and anti-carcinogenic properties.
Crushed turmeric or haldi leaves can also help boost digestion, and reduce problems of gas and bloating. Curcumin is said to trigger bile production, which is one of the main components of digestion.