Turmeric: Food and Medicine

The rather unattractive yellowing, dry-looking leaves of the turmeric plant indicate that it is going dormant—and that the rhizomes below ground are mature and ready for harvest. About eight to ten months after planting, the stalks can be gently loosened as soil is carefully dug away. Harvesting should be done with care to lift the entire rhizome cluster intact.

The photo shows one of our gardeners pulling up the plant, revealing clusters of vibrant turmeric rhizomes. Most are collected for use, while a few healthy, larger pieces are retained for replanting. When saving rhizomes, we choose pieces that have a visible “eye” and plant them 1–2 inches deep for the next growing season.

Turmeric thrives in well-draining, compost-rich soil and prefers full sun to part shade. Beyond the garden, turmeric is prized as both food and medicine. In cooking, it adds a rich golden color and a nutty, slightly bitter flavor. To take advantage of its anti-inflammatory and antioxidant benefits, fresh rhizomes can be grated, or dried and ground into a powder.

Interestingly, turmeric has in-garden uses as well: its powder can act as a natural insect repellent when sprinkled on soil or mixed into a spray to deter aphids, ants, and whiteflies. The accompanying photos are from a recent harvest in the Garden and show both the digging process and the collected bounty along with a later photo of them having been sliced for drying.

Garden membership runs from August 1 to July 31. Download forms at https://www.abacoa.com/abacoa-community-garden or find one in the mailbox at the garden entrance at 1022 Community Drive. There is a waiting list for independent beds but if interested, just check the box. Stop by, especially Saturday mornings, and check out our Facebook page.