Figure

Australian Turmeric (Curcuma australasica, pictured) is native to the Northern Territory and North Queensland. Wild plants can grow up to 50 cm tall, although there is a cultivated variety on the market called ‘Aussie Plume’ that can reach around 2 m. The root (a rhizome), like that of most gingers, is edible and was roasted as a vegetable by Aboriginal people. Unfortunately, phytochemical investigations of this species are limited. This is a puzzling oversight considering the therapeutic potential of closely related herbs such as Turmeric and Zeodary for treating liver and stomach dysfunction and inflammatory disorders. (Image courtesy Adrian ‘Golly’ Watson).