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Tumeric Plants

Turmeric, commonly misspelled as "tumeric," is a tropical plant used both in the kitchen and for medicinal purposes. In cold climates, it is necessary to grow turmeric indoors as a houseplant or in a greenhouse. The scientific name is Curcuma longa and comes from the ginger family with the rhizome, or bulb, serving as the useful part. Turmeric is native to India but is cultivated in warm areas of Asia, Indonesia, China, Peru, Jamaica and other countries.
  1. Description

    • In tropical areas, the plant is a perennial and grows up to six feet high. Several flowers grow on a spike, resembling an elongated pompom. Each flower is trumpet-shaped and white to cream in coloring, with an occasional reddish blush. Leaves are dark green, elongated, pointed, and curl along the edges. The rhizomes are at the base of the leaf and resemble ginger with scaly brown outer skin and orangish yellow flesh.

    Requirements

    • Turmeric requires well-drained soil and warm temperatures. It needs to have a regular supply of water and prefers light shade.

    Growing Turmeric

    • Turmeric grows well in tropical areas by planting rhizomes two to three inches deep and five to ten inches apart in garden soil. They need about 70 degree soil temperatures to grow and take about three weeks to germinate and sprout. The do not need much care once they are growing. Decrease watering when fall arrives as the plant does not need as much water when there is not as much sun.

    Harvesting Turmeric

    • Harvest rhizomes ten months after planting when lower leaves start to yellow. Dig to the side of the clump and pry it gently up. Remove as many rhizomes as needed, cut off the leaves at the top, and replace the rest. Rhizomes must be cured so they do not germinate again. Cure them by steaming or boiling them in lime or sodium carbonated water, then dry them in the sun.