Tumeric (Curcuma Longa)

Turmeric grows underground, like ginger, producing thick, fleshy rhizomes beneath the soil. The plant has lush green leaves that can reach up to 1 metre in height, while its flowering stems bear attractive, frilly blooms in shades of yellow, pink, or pale green. Rhizome pieces can be planted directly on prepared soil or in furrows enriched with well-rotted compost or manure. When the crop is ready for harvesting, the lower leaves begin to turn yellow and die back.

Turmeric is most commonly dried and ground into a bright yellow powder used to colour and flavour a variety of foods and condiments, including curry powders, prepared mustards, pickles, and relishes. The rhizome has a warm, slightly bitter taste with a distinctive peppery aroma. In addition to its culinary uses, turmeric is also valued as a natural textile dye and as an ingredient in cosmetic products.

Turmeric is rich in antioxidants and beneficial plant compounds known as phytochemicals. It has long been used in traditional practices as an aromatic stimulant and is widely appreciated for its nutritional and wellness-supporting properties.

Scroll Down for the Growing Information:

Position

A tropical plant that does well in dappled shade.

Size

An upright herb with large dark green leaves.

Soil Type

Deeply dug, moist soil with generous amounts of well-aged compost or farmyard manure, is ideal. A slightly acidic soil with a pH 6.0 – 7.0 is recommended. Adding half a bag of Volcanic Rock Dust and a bag of Superfrass will help promote rapid growth.

Watering

In the summer months it is essential to water tumeric plants at least, three times per week. In winter when the leaves have died down and to keep the ground warm, cover with compost rich in organic matter and then with leaves. Water once a week in winter.

Mulching

A thick layer of pine bark mulch, keeping it about 20 to 30 centimetres away from leaves helps retain moisture in the soil and prevents weeds. Adding a 5 cm layer of compost every few months around the base of the stems (hilling) encourages rhizome growth.

Fertilising

Using 1 teaspoons every 4 months of our all-plant fertiliser has the perfect balance of nitrogen-phosphorus-potassium (NPK). Also add compost throughout the growing season to maximise rhizome development.

Pruning

No pruning is needed as the leaves die back completely in winter.

Harvesting

The best time to harvest the rhizomes is when the leaves and stems begin to die back in late summer or early winter, approximately 8–10 months after planting. Mature rhizomes will have a rich orange-yellow colour and a distinctive, pungent aroma.

Using a garden fork or spade, carefully loosen the soil around the base of the plant and gently lift the entire root ball to avoid damaging or piercing the rhizomes. Shake off any loose soil and rinse away the remaining dirt under running water.

If you wish to save rhizomes for the next planting season, select healthy sections with pointed growing tips and roots attached. Allow them to dry in a warm, well-ventilated area for one to two weeks. Once dry, store them in slightly moist sawdust or vermiculite in a cool, dark place throughout the winter months.

Pests & Diseases

The most destructive threats to turmeric crops are Rhizome Rot (Soft Rot), which decays the underground harvest, and the Shoot Borer, which destroys the plant stems. Because turmeric (Curcuma longa) is grown primarily for its underground rhizomes, both foliar diseases and subterranean pests can drastically reduce overall crop yield. Best to keep a watch and preferably use preventative measures by spraying with agricultural Neem Oil or Effective Microorganisms (EM Control).