How to Grow Turmeric in Your Garden

Turmeric is, in many ways, similar to ginger. After I discovered how easy ginger is to grow in my garden, I was tempted to try turmeric. I was a bit reluctant, however, because I’d been led to believe turmeric stains everything it touches. Well, I went ahead and took the plunge, and staining turned out to be a non issue. So now I happily grow turmeric in my garden, right along with ginger.

When to Grow Turmeric

Turmeric (Curcuma longa) is a member of the ginger family (Zingiberaceae). Like ginger, it’s a tropical plant that grows from rhizomes. Both are technically perennials, but most parts of the United States aren’t warm enough to grow them outdoors year around. So most gardeners grow them as annuals, harvest in fall, and replant in spring.

Or, if you’re so inclined, you can grow turmeric in pots. And, as with other tropical plants, bring them indoors during cold weather.

Set turmeric outdoors when the air temperature is consistently above 50°F. Harvest it (or bring in pots) before the weather turns cold enough to freeze the soil.

How to Grow Turmeric

For my first turmeric start I bought a fresh “hand” at the grocery store. I selected a nice firm, plump hand, avoiding any that were shriveled or soft. Since then, after each year’s harvest I have selected a few nice rhizomes for the next year.

Until the next planting season, rhizomes may be stored in slightly moist peat moss or vermiculite in a cool, dry place. I prefer, instead, to immediately plant them in pots filled with well-rotted compost.

Nestle the rhizomes into the compost until they are just barely showing at soil level, with the buds, or “eyes,” facing upward. Then place the pots by a window in a heated room and water them lightly to keep the compost slightly moist.

The rhizomes typically sprout toward the end of May, although I once had one sprout in January. When the weather is warm enough, usually around the beginning of June, I transplant them outdoors in more well-rotted compost.

Turmeric plants can grow 3 to 4 feet tall and wide, with large, broad leaves. I plant them about 30 inches apart in direct sun or partial shade. Here in Tennessee they seem to grow better when not in direct sun all day.

Turmeric prefers moist (but not waterlogged) soil. During dry weather it benefits from having the leaves misted. Too much moisture, or too much hot sun or drying wind, causes the leaves to brown. Other than that, turmeric isn’t fussy. So far I haven’t had any kind of pest problem.

How to Harvest and Store Turmeric

Harvest turmeric before the ground freezes. Or right after the first fall frost. Or when the stems look dry and the leaves start to yellow, whichever comes first.

Some years when we have early frost, the turmeric is still displaying it’s showy white flowers. I put those in a vase of water and they last quite awhile.

Harvest turmeric the same as ginger, by digging up the entire plant, cutting the stems from the rhizomes, and thoroughly washing away clinging soil. Then let it cure for a couple of weeks in a cool, dark place. I spread mine out on clean cardboard in the garage.

Fresh turmeric keeps in the fridge or pantry for a few weeks and has lots of culinary uses. One of our family favorites is cauliflower pickle. If I’m not going to use the turmeric right away, I freeze the hands, unpeeled.

How to Make Turmeric Powder

Turmeric powder is easy to make from fresh turmeric. Thoroughly wash freshly harvested rhizomes, breaking off fingers as necessary to get out every bit of soil.

Some people boil turmeric before drying it, others dry it raw. The latter has a stronger flavor. But boiling will kill any bacteria that may remain from the soil.

Cover the rhizomes with fresh water and boil them only as long as necessary for the pieces to be soft enough to pierce with a wooden skewer. It shouldn’t take more than 45 minutes, if that long.

Cool the rhizomes and grate them or slice them really thin. Dry them in a food dehydrator for 3 or 4 hours, or until pieces break easily when bent. You could also spread them on a baking sheet in the oven, which takes longer. Leave the door ajar and the oven light on for warmth.

When the pieces are dry, grind them into a powder in a spice grinder, coffee grinder, or blender. Store the powder in an air tight container.