Turmeric (ginger and galangal too): a hardy, warm blooded rhizome turmeric is perfectly suited for growing in a large pot that helps to alleviate trips to the supermarket or using that shrunken, limp nob-let left in the bottom of your fruit bowl. Mostly grown for its underground root zone, the leaves are also edible and a suitable substitute when the plant is not quite ready.
PLANTING
Plant the rhizomes 15 – 20 cm apart with the growth buds pointing upwards. You can plant them as a whole or break into smaller 3cm knobs with a couple of growing buds each.
WATERING
In ground: Water daily for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter.
In Pots: Water daily, in the absence of rainfall, for the entirety of the warm season, and then cut back to watering every second day during the cooler times of the year.
MAINTENANCE
Because of turmeric’s love of hot, humid conditions, try your best to replicate those during the summer if you are living in a cooler, more temperate climate. This is why we recommend growing it in a pot, so it that be moved to avoid frost. Make sure to source good quality, organic stock for planting, and give it a long growing run throughout the entirety of the warm season.
HARVESTING
Once the cooler weather returns and plants begin to yellow, upturn your pot and reap your harvest. Save part of the rhizome for planting next season, making sure to store in a cool, dry place.
TIP
You can keep perpetuating plants by breaking off segments – keeping the bulk for your harvest – and then using the remaining pieces for replanting. The preference is to replant those that are already sprouting.
