Hardy clumping perennial from the ginger family.
Other Names: Indian Saffron, Yellow Ginger
Origin: SE Asia, India
Size: 1m high, 1m spread
Growing conditions: full sun
Propagation: Replant rhizomes in spring after autumn harvest.
Growing tips: Dig rhizomes up when the tops have died down. Can be left in ground during winter dry season or lifted and stored in dry sawdust or sand.
Use: Like ginger and galangal, turmeric is a spice and can be added to any cooked vegetable dish. Grate turmeric with some onions and saute in hot oil. Raw, it has a pungent bite and can lift a salad. Used to colour rice and curry dishes and curry powder. Makes a great ‘turmeric, galangal and chilli paste’.
Availability in shop: late spring to summer