Turmeric (Curcuma longa)

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Turmeric is a perennial herb plant in the Ginger family native to Asia but popularly cultivated in tropic regions around the world. Turmeric is commonly known as Indian Saffron, Curcumin, or Jian Huang. It is world renowned for the culinary and medicinal root it abundantly produces each summer. The fragrant spice was made famous for its use in regional and Indian cuisine and Auryvedic medicine.

Turmeric spreads via it's underground rhizome.  It goes dormant in the colder months and returns twice as large each spring. The root can be harvested throughout the summer and fall.  Large smooth and ribbed leaves are both ornamental and edible. Flowers are in bloom throughout the summer. Surprisingly easy and effortless to grow, Turmeric is well-suited for container gardening.  It is often grown as an annual in pots or in the ground.

Medicinally, Turmeric roots contain Curcumin, making it a strong antioxidant with anti-inflammatory properties. Turmeric extracts are marketed as dietary supplements to improve memory, for arthritis, and for cancer prevention.  Turmeric may reduce joint inflammation, reduce blood pressure, lower risk of heart disease, prevent cancer, prevent Alzheimer's disease, and to combat aging and depression.

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How to Grow Turmeric

Plant Type: Rhizomatous Perennial Herb

Harvest Season: Late Summer - early Winter or after 8-10 months of planting.

Mature Size: Up to about 3 ft. tall.

Soil & Moisture: Loose, nutrient-rich, well-draining soil. Water in the Spring and Summer. Do not water when dormant.

Exposure: Full Sun, Part Shade, Light Shade. Does well in morning sun with afternoon shade.

Zone Hardiness: 9-11 can be grown as an Annual Zones 4-11.

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