Yesterday, I began harvesting some of the turmeric I had planted last year from rhizomes a friend had given me. I was thrilled to discover lovely, plump, fresh new rhizomes!
Rhizome is actually a thickened underground stem that the plant uses to store nutrients and propagate. To grow turmeric from rhizomes, look for “growth eyes” – little bumps/nodules on the surface of the rhizome. Each piece that includes an “eye” can grow into a whole new plant.
I had grown my turmeric in pots because of space constraints and also to protect the plants from chickens scratching around. Choose plump, firm rhizomes for planting.
Since it never freezes here, I planted when it was still winter. If you live in a colder climate, wait until after the last frost or start your plants indoors. Turmeric likes moist but well-draining soil and plenty of sun.
(Image from Pixabay, since I didn’t take a picture of my turmeric plants while they were fresh).
Turmeric needs a long growing season of 8-10 months. You must wait until the leaves turn yellow and begin to wither – that’s a sign of mature rhizomes. Save some of those for replanting and use the rest in cooking.
Peel and grate or thinly slice the fresh turmeric and add it to soups, stews, stir-fries, or any dish that calls for powdered turmeric. It will be less concentrated than turmeric powder, but I find that it adds a unique flavor.
If you have a bumper crop, you can freeze some sliced/grated turmeric for later use, or even dry and grind it into powder.
Domestic Felicity 