- Author: Cheryl A Potts
I was thumbing through an old issue of "Organic Gardening", when I came across a little filler at the end of an article on East Indian cooking about growing ones own turmeric. Knowing turmeric as an herb highly recommended for centuries for its healing properties, and being a lover of Indian food, I wanted to know more. The article was quite short, so within five minutes I was searching through my faithful copy of Sunset Western Garden Book. Can I grow this herb in my zone, I wondered. Lo and behold, no turmeric mentioned. Okay, will have to go to my copy of Rodale's Illustrated Encyclopedia of Herbs. Oh, my goodness. No turmeric. Okay. let me try finding it under its botanical name, Curuma longa. Still, no turmeric. Ah-ha, let me try Morningsun Herb Farm's catalog. No turmeric under either name! Went to my stack of catalogs received in the mail this winter and searched. Again, no Curuma longa. With my faithful resources exhausted, I was forced to just start surfing the net for more information. Here is some of what I found:
Grows where is it warm, zone 9 or warmer! (I'm in!) Is not grown from seed, but from roots or rhizomes. This particular article states that this is not a common plant (Yea, we already know that) and one will need to find such a root at an East Indian grocery store, through a specialty catalog, or sometimes can be found at a Whole Foods grocery. The catalog and Whole Foods would be the best bet for finding an organic root.
Now that the fresh root is found, (theoretically) I can simply plant it. Apparently, it looks quite like a ginger root, and is placed under two inches of soil. The root can be broken up and each part planted separately. I need to make sure any small buds or knobs are facing upward. If I were planting these outside, I would do so in the fall. But I think I will try this indoors, so any time of the year is fine. I just need to make sure my plant(s) is placed in a sunny warm spot. I will water regularly to make sure soil stays damp and is fed weekly with a liquid fertilizer, if I so choose. .
This plant is rarely bothered by insects or disease. (My kind of plant!) If planted outdoors, it may be bothered by a few aphids, but no major problem there. Leaves will appear, but I will not use that part of the plant, even though they are said to smell like mangos. It will also flower, with a hyacinth-like white or pink bloom.
I am to take care of this plant for about 10 months, and when the leaves turn yellow and start to die off, I am to dig up my root, cut the rhizomes away from the stem, wash off the dirt, and begin to prepare my unforgettable chicken curry, making sure I save a few small pieces of root to begin my new plants.
Like ginger, the root must be peeled before using, and the suggestion is made to wear gloves, or the cook's fingers will become quite yellow-stained.
The process for turning this root into the powdered turmeric that we are familiar with is quite complicated, so it is suggested that one simply slice or grate it fresh as one would ginger. An important caution to be noted here is to go easy on amounts, as this fresh herb is much stronger in taste that what we buy in the jar.
The turmeric root can be stored, unpeeled, in an air-tight container, for up to six months. Keep the container in a cool, dark place like a refrigerator.
I was unable to determine why finding out information regarding this easy to grow, easy to use, delicious, healthy herb was so difficult to find within conventional resources. Maybe one of you knows.
As to sources of fresh turmeric in Solano County, I would recommend the Asian stores. I have bought it at Seafood City for prices ranging from $2.99 to $4.99 a bag.
I love it in my Bali Elixir! Get the recipe by typing the term in your search box.