Turmeric is one of my favorite root vegetables to grow. In my experience, here in zone 9a, turmeric has been easy to care for and has a high yield with no notable pest pressure.
Turmeric needs approximately eight months growing time void of freezing temperatures, making southeast Texas a perfect climate for growing this beautiful plant. The rhizomes, which resemble fingers, come in a range of vibrant colors from orange, yellow, blue, black and red. The heavily scented, leaves break the soil surface tightly curled. As the leaves unfurl, and with the right conditions, the plant grows to about 3 feet tall, with all parts of the plant, top to bottom, being edible. Turmeric will also flower, revealing gorgeous white blooms with pink edges.
Get growing
Before you are ready to grow turmeric, you first need to source either plants or rhizomes. For plants, we like to order starts from Baker Creek. They usually offer plants in early spring and this is a great option for hard to find varieties. If planting rhizomes, which is what we prefer, I’ll grab rhizomes from the organic produce aisle at any local grocery store. Some people soak and pre-sprout their rhizomes before planting, however, we are in such a warm and humid climate, I have never found the need to do so and always jump straight to planting.
We try to have our rhizomes in the ground in late February to early March. Plant turmeric in well draining soil in a location that receives full sun. Turmeric can be grown in the ground, in raised beds, as well as large to extra large containers. Space rhizomes ten to twelve inches apart at a depth of two to four inches deep. The plants don’t require a lot of care but it is important to water regularly. It is imperative that the soil drain well to keep the roots from becoming waterlogged and rotting.
Your plant will grow through the hot summer, and into the cool fall. You can cut and use the leaves throughout the growing season in soups and other dishes.
Harvesting Rhizomes
Digging the rhizomes is one of my favorite farm chores every year. The digging process is like unwrapping a Christmas present. A present you have nurtured for the better part of a year. We usually harvest in early December.
To harvest the rhizomes, you can dig them up when the leaves begin to turn brown and die back. Alternatively, if your plant has been in the ground for 8 months, is still green, and your patience runs out, you will likely have decent size rhizomes ready for harvest. Gently lift the plant out of the ground. If the soil is compacted I recommend loosening the soil with a pitchfork around the base of the plant using caution not to stab through the rhizomes.
Once you have the rhizomes lift, use a high-pressure nozzle to rinse the dirt away, revealing your bounty. After most of the dirt has been washed away, you can begin separating the rhizomes. Oftentimes, you will need to rinse them again to dislodge stubborn dirt. Take the time to get them as clean as possible before drying them.
Drying your rhizomes
Dry your rhizomes in a location with good air-circulation to prevent mold from growing. I like to utilize a metal rack for air drying. After the rhizomes have had adequate drying time, they can be stored a variety of ways. For rhizomes that I will replant, I simply place into a crate in a dark, cool room until I’m ready to replant, which is usually three months later. For cooking, it is suitable to dry store your rhizome in the kitchen out of direct light, however, if it is near a warm area, it may begin to sprout. Once you cut into your rhizome, store it in the refrigerator.
Lastly, to further preserve your turmeric, you can dehydrate it. This can be done in the oven or in a dehydrator. We like to dehydrate our rhizomes and grind them to a powder, which can be coarse or fine, depending on your preference. We then store the powder in the spice cabinet to be quickly added to any meal.
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