Traditional Herbs from Curcuma aromatica

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Prepare 2 slices of white ginger, 7 pieces of dried neem leaves, \u00bd bangle finger joints, 7 pieces of dried bitter leaf, 30 g dried gotu kola,\u00a02 slices of dried ginger, 30 g dried jombang,\u00a03 pieces life-giving leaves, 5 glasses of water.
All ingredients are boiled and the remaining 2 glasses of water.
Drink 2 times \u00bd glass a day before eating.

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Prepare 60 g fresh white ginger, 5 g dried Mahkota dewa fruit, 30 g dried pearl grass, 30 g dried leunca.
Blend all the ingredients then boil with 600 ml of water until the remaining 200 ml. Strain.
Drink 2 times a day while warm.

What is Curcuma aromatica Looks like??

Parts of Curcuma aromatica that could be used

Leaves
Rhizomes

Curcuma aromatica Distribution

Originating from India and southern China. In its home country, the white currant's habitat is often found in fields or in damp soil. Its distribution in Central Asia and Southeast Asia includes Indonesia, Malaysia, Bangladesh, Madagascar, China, Taiwan, Vietnam and India. White ginger is widely cultivated and used as a spice and medicinal plant.
Agroecology of Curcuma aromatica
Grows both in the lowlands and highlands up to an altitude of 1,000 m above sea level. Optimal temperature is 22-27 �C with rainfall of 1,000-1,500 mm/year.
Morphology of Curcuma aromatica

Tubers or rhizomes are tuber stems, round and wide in shape, rhizome branches are filled with large roots, stiff and sparse, pale white in color and brownish when old, the taste is very sharp and bitter.
Pseudo stems are composed of a combination leaf petals. The leaves that make up the stem are usually about 4-6 in length.
Leaves\u00a0are oval-shaped with a tapered tip, leaf length 30-60 cm. cm, the leaves are smooth and hairless, the color of the leaves is a combination of green, from the middle to the base they are purple.
Flowers\u00a0come out of the ground, separated from the leafy stems.\u00a0

Cultivation of Curcuma aromatica

Seedlings come from pieces of rhizomes\u00a0fresh, healthy and free from disease germs.
Cut the rhizomes about 5-7 cm, leave them in the shade for 1-1.5 months.
After growing shoots on the rhizomes for about 2 -3 cm, seeds are ready to be planted in planting media, namely loose soil and sufficient nutrients.
The normal harvest period is around 8-11 months.

Curcuma aromatica, more details :

Chemical Content of Curcuma aromatica
Flavonoids, polyphenols, curcuminoids, terpenoids, essential oils (cineol, bergamiol, pinene, myrsene, geraniol, curzerenone, germacrone, camphor, curcumenol).
Benefits of Curcuma aromatica
Antiseptic, improves digestion, blood circulation and breathing, prevents flatulence, calms nerves, increases appetite, cures cysts, ulcers, relieves cancer complaints.
Simplisia of Curcuma aromatica

Prepare fresh and healthy rhizomes.
Wash the rhizomes clean and chop them to a thickness of 5-7 mm.
Dry the rhizome pieces in the sun or using an oven at a temperature of 50-60\u00b0C.
Drying is done for 3-5 days until the water content is below 8%.\u00a0
Store the simplicia in a clean, airtight container.

Another Facts for Curcuma aromatica :

Synonym of Curcuma aromatica
Curcuma wenyujin Y.H.Chen & C.Ling, Curcuma zedoaria Roxb.
Habitus of Curcuma aromatica
Herb. Annual herb, reaches 2 m in height
Habitat of Curcuma aromatica