# Curcuma Longa Plant
Curcuma longa is the scientific name for turmeric. The herb has been used as a culinary spice and in traditional medicinal remedies for the past 4,000 years. The plant is a native of Southeast Asia and India.
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Description
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Curcuma longa belongs to the ginger family and is an herbaceous perennial with fleshy, thick stems. The plant grows to a mature height of 3 to 4 feet with large, dark green foliage and yellow tipped flowers. Cooks prepare the stems steamed or boiled, or dried and ground to a powder.
Propagation
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Turmeric thrives best in tropical condition and is easily propagated by planting small, fleshy stems in well-drained soil during fall. The mature plants are ready to harvest the next season and have a required growth time of nine to ten months. Divide unharvested plants every three to four years.
Uses
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The herb in its dried form provides color and flavor to pickles, cooked meats, vegetables and condiments. Turmeric is mostly used fresh in regions where it is harvested. The University of Maryland Medical Center lists the herb as having infection and cancer fighting properties and anti-inflammatory benefits for relieving digestive problems.
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