Turmeric (or Tumeric) is native to the Tropical forests of south east Asia. It is related to ginger. It is a perennial herb to 1 m (3 feet) tall with underground rhizomes. Turmeric requires a well-drained soil, frost-free climate and frequent watering. It grows best on loamy or sandy well-drained and fertile soils. Grows best in full sunlight, but can tolerate partial shade especially in hot areas.
Turmeric like Ginger is a warm climate plant. Plant turmeric rhizome pieces with buds and shoots in Spring into warm soil. The rhizomes should be planted 5-7 cm deep. It is often planted on ridges, usually about 3 0-45 cm (12-18 inches) apart. The crop is planted by setts (small rhizomes) with one or two buds.
Turmeric rhizomes are harvested 9-10 months after planting. When the lower leaves turn yellow or the stems dry-off the rhizomes are mature and ready for harvest. Rhizomes can be harvested from growing plants by carefully digging around the bases. This allows turmeric to be harvested continuously.
The rhizomes are used fresh or boiled. In Indonesia, the young shoots and rhizome tips are eaten raw. To prepare ground turmeric, the harvested rhizomes are boiled and sun-dried for 7-8 days, but can be used fresh. The rhizomes are then ground to a powder.
Seed Depth: Grown from small rhizomes with one or two buds or shoots planted 5-7 cm (2-3 inches) deep in warm fertile soil, mounded into ridges
Space between plants: Allow about 30-45 cm (12-18 inches) between plants. Allow about 60-90 cm (2-3 feet) between rows.
Harvest Time: Harvest in about 9-10 months, depending on the climate.
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