Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 alpha 4/15/85; site leadsv.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!qantel!lll-crg!lll-lcc!vecpyr!amd!amdcad!cae780!leadsv!chris
From: chris@leadsv.UUCP (Chris Salander)
Newsgroups: net.garden,net.cooks,net.nlang.india
Subject: Re: Uses for Fresh Turmeric?
Message-ID: <702@leadsv.UUCP>
Date: Tue, 26-Nov-85 15:43:21 EST
Article-I.D.: leadsv.702
Posted: Tue Nov 26 15:43:21 1985
Date-Received: Fri, 29-Nov-85 21:51:11 EST
References: <565@aero.ARPA>
Organization: LMSC-LEADS, Sunnyvale, Ca.
Lines: 12
Xref: watmath net.garden:840 net.cooks:5515 net.nlang.india:833
Summary: Fresh herbs, quantity

In article <565@aero.ARPA>, kelem@aero.ARPA (Steve Kelem) writes:
> Does anyone know how to cook with fresh turmeric?
> Are the leaves used in cooking?
> If so, are they used when they are green or after they dry?

	A cookbook I have says to use completely different quantities
when using fresh herbs instead of desicated ones.  It says to use
THREE times the quantity of herb when it is fresh, and to make sure
that the leaves (or stems) are crushed or broken open.

	Also, I think in your case the leaves ARE used, but that they
should eventually be removed before eating.