Growing turmeric at home is easy and rewarding, requiring just a warm, sunny space and well-drained soil.
Turmeric: A New Crop for Our Hoophouse
Growing turmeric at home is similar to ginger but easier to grow. It’s less demanding, requiring only slight hilling as the rhizomes grow. It matures from late April to October in our hoophouse, making it a long-term crop. After 8-10 months, the roots are ready for harvest and can be saved to grow again.
Using Fresh Turmeric
Fresh turmeric, which is earthy and slightly zingy, doesn’t need to be dried or powdered. It can be eaten raw or grated into tea. Dried turmeric, however, can be ground into powder to flavor Asian dishes. It contains curcumins, known for medicinal benefits like reducing inflammation
How to Grow Turmeric
Turmeric is best planted in late winter or early spring. Break the rhizomes into 2” pieces, cure for a few days, and soak them before planting. Water lightly, then set the crates in a warm spot to sprout. Once sprouted, plant them in a hoophouse with compost and light watering. They will grow to about 2–3 feet tall.
Harvesting Your Turmeric
Because the plants are frost-tender, plan to harvest before your first expected frost. The plants will probably have begun to die back. Wear gloves when harvesting as the roots can stain your hands bright yellow! Dig up the plants, brush off excess soil, and cut off the leaves just above the roots. Snap the roots apart as needed.
Building Your Seed Stock
Once you grow your first crop, you can build up seed stock of your own. Save pieces for replanting but don’t replant them right away. Store these roots unwashed in a plastic bag or box in a refrigerator until late winter. Turmeric is hardier than ginger, although frost-tender, and one grower in North Carolina reported overwintering plants outside in milder years. However, the recommendation is to bring them in for the winter.
source:https://www.sustainablemarketfarming.com/2021/11/17/growing-turmeric/
