turmeric

March

about

Turmeric is a perennial herb that has been used for centuries in both culinary and medicinal applications. Its scientific name is Curcuma longa, and it is a member of the ginger family, Zingiberaceae, which also includes Ginger, Cardamon, and Galangal. The plant is native to tropical regions of South Asia and has been cultivated there for thousands of years.

Turmeric is widely grown for its rhizomes, which are used as a spice and for their medicinal properties. The rhizomes are underground stems that are modified for food storage and can produce new shoots and roots. Turmeric rhizomes are characterized by their bright yellow color and their pungent, slightly bitter flavor.

Turmeric is a tropical plant that prefers a warm and humid climate. In Florida, tumeric grows well sin gardens that fall within USDA hardiness zones 9b-11. It is a hardy plant that is relatively low maintenance but does require regular watering and protection from frost.

In addition to its use as a spice and for medicinal purposes, turmeric is also grown for its ornamental value, as its bright green leaves and yellow flowers make it a visually attractive addition to gardens.

planting

Turmeric is propagated from rhizomes, which can be purchased at local nurseries or farmers markets or harvested from mature plants. Look for healthy, mature rhizomes that are disease-free, plump, firm, and have a bright orange or yellow color. When preparing turmeric rhizomes for planting, choose rhizomes with several “eyes.” Turmeric eyes are small buds that are located on the surface of turmeric rhizomes. These buds have the potential to produce new shoots and roots, which will grow into new turmeric plants. Selecting turmeric rhizomes with plenty of eyes can help ensure a good yield and healthy growth.

It is best to plant turmeric rhizomes in spring to early summer. Wash the rhizomes before planting as some suppliers spray their root crops with growth retardant to keep them from sprouting while awaiting purchase. Turmeric prefers a location with partial shade, and grows best in fertile, well-draining soil that is high in organic matter. Soil pH should be between 6.0 and 7.5.

To plant, cut the rhizomes into pieces 1–1 ½” long, each containing at least one “eye” if possible. Do this a few days ahead of planting to allow the cut surfaces to dry, reducing chances of rotting. Plant the rhizomes 2-4 inches deep with a bud pointing upwards and lightly cover them with more soil. Since tumeric can grow 3 or more feet in height they will need to room to grow. Space the rhizomes 15 inches in the row and 2-3 feet between the rows. Water frequently until summer rains begin. Tumeric needs adequate soil moisture to establish but then can tolerate a short dry period.

When planting turmeric in containers, use a container that is at least 12 inches in diameter and 12 inches deep. Space the rhizomes about 6 inches apart in the container, and make sure the container has good drainage.

care

Once established, turmeric plants should be watered once or twice a week. The best way to water turmeric plants is to water them deeply and infrequently; encouraging roots to grow deep into the soil. To water deeply, water the plants slowly, allowing the water to soak into the soil. Avoid overhead watering and watering at night, which can lead to leaf disease. The best time to water turmeric plants is in the morning, when the temperatures are cooler, and the water has a chance to soak into the soil before it evaporates.

Turmeric plants should be fertilized regularly throughout the growing season. Start fertilizing when the plants are a few weeks old and continue fertilizing every 4 to 6 weeks. Apply the fertilizer around the base of the plants, avoiding contact with the foliage, as this can burn the leaves.

Turmeric is a hardy and disease-resistant crop, but it can still be affected by various pests and diseases. Common pests include aphids, whiteflies, and cutworms. Diseases such as leaf spot, rhizome rot, and powdery mildew can also affect turmeric. To reduce disease, provide adequate space between plants for proper air circulation, maintain good soil drainage, and avoid overwatering.

harvest

Turmeric is typically ready to harvest about 8-10 months after planting. When the leaves begin to yellow and the stems start to dry out, it's a sign that the rhizomes are mature. Harvesting should wait until all the leaves are completely brown in fall to early winter.

To harvest turmeric, carefully dig up the plants with a garden fork, being careful not to damage the rhizomes. Shake off any excess soil and remove the leaves. Rinse the rhizomes under running water to remove any dirt or debris. Don't use soap or any other cleaning products, as this can damage the delicate skin of the rhizomes. Spread the rhizomes out in a well-ventilated area and allow them to dry in the sun for several days. This will help to remove any excess moisture and prevent spoilage. Store turmeric in a dark, cool, dry place indoors.

digging a little deeper

Curcumin is a major active ingredient in turmeric and is known for its antibacterial and antifungal properties. Turmeric also contains essential oils that have antimicrobial and insecticidal properties. Compounds in turmeric have been found to be effective in controlling certain agricultural pests and there is potential for turmeric extracts to be used as affordable, environmentally-friendly pesticides.

References

https://plants.usda.gov/home/plantProfile?symbol=CULO

https://blogs.ifas.ufl.edu/indianriverco/2020/07/28/gardening-with-ginger-and-turmeric/

https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/turmeric.html

https://www.kew.org/plants/turmeric

de Souza Tavares, W., Akhtar, Y., Gonçalves, G. et al. Turmeric powder and its derivatives from Curcuma longa rhizomes: Insecticidal effects on cabbage looper and the role of synergists. Sci Rep 6, 34093 (2016). https://doi.org/10.1038/srep34093

Damalas, C. A. (2011). Potential uses of turmeric ('Curcuma longa') products as alternative means of pest management in crop production. Plant omics, 4(3), 136-141. https://search.informit.org/doi/10.3316/informit.027888853397412

Authors

Dr. Colin Burrows & Tony Salzman, UF/IFAS Master Gardener Volunteers, Alachua County

Emily Deruelle, UF graduate student, Agroecology

Dr. Cynthia Nazario-Leary, UF/IFAS Environmental Horticulture Extension Agent, Alachua County

Selecting, Preparing, Storing and Cooking Turmeric

Turmeric is a golden-colored spice with excellent flavor that will complement a variety of foods. It is found in many Indian, Thai, and Asian dishes. Turmeric is a spice known as "Indian saffron" since the spice is native to India and imparts the same color as saffron. Both fresh turmeric root and dried, ground turmeric powder is used in cooking. The fresh root is oblong and knotty, like ginger root. Dried, ground turmeric is a yellow powder that can vary widely from deep yellow orange to bright yellow, depending on the variety. We can also use turmeric leaves as a wrap the same way you would use cabbage, banana or grape leaves. Turmeric roots and powder are available year-round. Turmeric has an earthy aroma and pungent, slightly bitter flavor that has a hint of mustard or horseradish. Cooks say that it brings out the overall flavors of the dishes it is added to, as well as giving them a yellow color. It adds a touch of bitterness along with a dimension to dishes. It is often included in spice blends (like curry powder) or only used in combination with other spices.

Selecting: When selecting turmeric look for turmeric roots that are firm. You do not want it to be shriveled or soft. You also want it free of cuts and bruises. Smell the turmeric powder to see if it has a distinct, but mild, earthy aroma and a gingery and orangey scent. If it does not have this scent don’t purchase.

Storage: Store ground turmeric in a sealed container in a cool, dark place. Turmeric will begin to lose its potency after about six months, and even sooner if exposed to light and/or heat. You can store fresh turmeric in the refrigerator in an airtight container for up to two weeks. You can freeze it and use it for several months.

Cooking: Keep in mind dried herbs and spices are 2 to 3 times stronger than fresh. Amounts to keep in mind when cooking are: 1 inch of fresh turmeric will produce 1 tablespoons of grated fresh turmeric. 1 teaspoon of ground turmeric is the equivalent of 1 tablespoon of fresh grated turmeric. We need to keep in mind both fresh and ground turmeric, are powerful dye and will stain your fingers, clothing, and countertop. Wear gloves and an apron and cover any surfaces when using turmeric. Turmeric gets stronger when cooked, so it can be added earlier in the cooking process in a recipe for a stew or braised dish. To use fresh turmeric, you will need to peel the root as the skin is too tough to eat. Use a vegetable peeler, knife, or spoon to peel and then you can grate it, slice it, or dice it. Just be careful and wear gloves to prevent staining. Turmeric is an important ingredient in curry mixes, chutney, and mustard pickles. It also goes well with chicken, duck, turkey, vegetables, rice, and salad dressing. You can also add turmeric to a milk latte or tea. It is often used to add color to everyday foods like mustard. With a nutty taste and a slightly bitter edge, turmeric is a great balance for sweeter spices. It is a great addition to juices and smoothies, curries, and salads. Like most spices, turmeric can be added to almost any dish: sautéed with vegetables, sprinkled into mashed potatoes (regular or sweet), or added to sauces and baked goods. Added to cooking water, it gives rice and pasta a bright yellow color, while adding it to the cooking oil or butter of chicken and seafood will give the dish a warm orange hue. Your options are only limited by your creativity. One question I get often is can I substitute turmeric for saffron? Yes, a pinch of turmeric may be used as a substitute for saffron to achieve that golden yellow color. However, the flavor of turmeric does not compare in the least to saffron. The sky’s the limit when it comes to using turmeric so use your imagination to enjoy cooking with Turmeric.

Here is one of my favorite recipes using turmeric.

Quick and Easy Chicken and Rice

Servings: 4

Ingredients

2 teaspoons olive oil

6 chicken thighs (bone in, skin on) You can also use boneless, skinless breast.

salt and pepper

1/2 teaspoon garlic powder

1 onion, diced.

2 cloves garlic, minced.

2 teaspoons turmeric powder

1 1/4 cup long grain white rice

4 cups chicken stock I use low fat, low sodium

fresh cilantro or parsley for garnish

Instructions: Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 F. Season the chicken thighs with salt, pepper and garlic powder on both sides.

Add the chicken to the skillet and brown on both sides until golden. Don't worry about cooking the chicken through at this stage - just focus on getting that crispy brown crust on the outside. Remove the chicken to a plate once it's browned and set aside. Add the onion and garlic to the skillet and turn the heat to medium. Sauté the onions and garlic until the onions begin to soften. Add the turmeric and rice and stir everything together well, letting the rice toast just a little bit. Add the chicken stock and stir well to combine. Turn off the heat under the skillet. Place the chicken pieces into the liquid rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit. Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165 Fahrenheit and the rice is cooked. Serve with a sprinkling of freshly chopped cilantro or parsley for freshness, and serve with a side salad or some veggies. Enjoy.

Selecting, Preparing, Storing and Cooking Turmeric submitted by: Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

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