How to grow Turmeric

Where to plant

Grow turmeric in partial to full shade in soil amended with plenty of organic matter that stays moist but drains well. Afternoon shade is especially helpful in hot areas.

Turmeric needs a long, warm season of about eight to ten months to make a full crop. It is a perennial that dies back in winter freezes and returns reliably in late spring where the ground does not freeze.

• Florida: easy. Plant in early spring (February to May); South Florida can plant over a longer window. Dig when the plant goes dormant in late fall or early winter, or leave some to regrow.
• Gulf South and Texas: plant in spring once freezes are past, in partial shade with even moisture. Dig when the tops die back, or mulch heavily and it regrows in spring.
• California: plant in April or May in partial shade with regular water; lift before frost in Northern California.
• Mid-South, Mid-Atlantic and Southern Plains: plant in May or June for young turmeric, or start rhizomes indoors in March for a bigger harvest, and lift before the first frost.
• Northeast, Midwest, Northern Plains, Mountain West, Pacific Northwest and Alaska: the season is too short outdoors. Grow it in a large pot or high tunnel, starting it indoors, and bring it in before frost.
• Desert Southwest: struggles in the dry heat; not recommended outdoors.
• Hawaii: grows year round.

How to plant

1. Buy rhizomes from a garden supplier, or fresh, plump turmeric from the grocery store.
2. A few days before planting, cut rhizomes into pieces 1 to 1 1/2 inches long, each with at least one bud (eye), and let the cut ends dry to reduce rot.
3. Plant the pieces about 1 inch deep and about 12 inches apart in a prepared bed rich in organic matter.
4. Water in and keep the soil lightly moist; shoots can take several weeks to appear in cool soil.
5. In short-season areas, start pieces in pots indoors in late winter and plant out once the soil is warm.

Watering and feeding

Keep the soil evenly moist through the growing season, but not soggy, which rots the rhizomes. Mulch to hold moisture.

Feed lightly every few weeks with compost or a balanced fertilizer during summer.

Harvesting

Turmeric is ready in late fall or early winter, when the leaves yellow and die back and the plant goes dormant. Dig the whole clump, snap off what you need, and replant a few healthy pieces or keep them for next spring.

Store fresh rhizomes in the fridge for a few weeks, or freeze them whole and grate from frozen. Wear gloves, as turmeric stains.

Growing in pots

Turmeric grows well in a wide pot, at least 12 inches deep, in a shady spot. In cold areas, bring the pot indoors before frost, or let it go dormant and store it dry until spring.

Using it

Grate fresh turmeric into curries, rice, soups, smoothies and salad dressings. About an inch of fresh turmeric equals a tablespoon grated or a teaspoon of ground turmeric. Rhizomes can also be boiled, dried and ground into powder.