Common
Zingiberaceae
Turmeric
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AI-generated botanical watercolor illustration of Turmeric.
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Turmeric (Curcuma longa) has been cultivated in India for at least 4,000 years. It is central to Ayurvedic medicine and South Asian cuisine. The bright orange pigment (curcumin) has been used as a dye, food colorant, and medicine across Asia for millennia.
Turmeric is even more challenging than ginger in the PNW. It needs a longer season and more heat. But fresh turmeric — bright orange, aromatic, less bitter than dried — is a gardening trophy. Grow in a container, start early, keep warm. Even a small harvest is worth the effort. The foliage is beautiful too — broad green leaves that make a striking tropical-looking houseplant.
Start from fresh turmeric rhizomes (seed companies or Asian grocery stores). Select plump pieces with visible buds. Plant in a container at least 12" wide and deep with rich, well-drained potting mix. Plant 2" deep with buds facing up. Turmeric needs warmth — keep at 70-85°F. It is even slower than ginger: expect 4-6 weeks to sprout. Start indoors in February. Move outdoors June-September in partial shade. Water consistently but do not let soil get waterlogged. Bring indoors before frost. Harvest after 8-10 months when leaves yellow and die back. Dig up rhizomes, save a piece for replanting.