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Turmeric plant in grey willow basket Turmeric Young turmeric plant
Turmeric plant in grey willow basket

Turmeric

Out of stock

£25.00
4.5 Stars
13 reviews
Rated 4.5 out of 5 stars Trustpilot Logo
5 stars
(11)
4 stars
(0)
3 stars
(1)
2 stars
(0)
1 star
(1)
The roots of Turmeric add a lovely savoury flavour and rich colour to all kinds of Indian dishes and also have health benefits as it has been shown to help reduce inflammation in the body. The leaves can be shredded and used as a herb while you wait to harvest the rhizomes growing in the soil. Known as Curcuma Longa these plants are related to the ginger family and will grow best in a warm shady spot.
Current Description
We are so excited to have these back in stock again, they are looking lovely with lots of fresh season growth and would make a lovely gift idea for anyone that loves to cook or is interested in a healthy lifestyle.
60cm+ high including a 2L pot
4.5 Stars 4.5/ 5 13 reviews
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Sarah, Jul 10
5 stars

Looks great, the recipient was really happy with it.

Seeta Mepani, Jun 23
5 stars

Good size and quality

Julie, Sep 09
5 stars

An unusual plant to gift, but it has many qualities, the leaves and the roots can be used in cooking and also has medicinal powers. The plant I received is large and in very good condition

Sharne Van der Burgh, Aug 12
5 stars

My sister was delighted with the plants and the yellow containers.

Helen Boas, Jul 17
5 stars

Great plant

Sharon Blake, Nov 12
5 stars

Excellent quality

Sian, Oct 22
5 stars

great, well established plants and well packed, Useful information sheet enclosed.

Kay, Sep 03
5 stars

We haven’t harvested the roots yet but the leaves are still looking healthy and are growing.

Kay, Aug 05
5 stars

I’ve only recently received the plant so haven’t harvested any of the root yet.

Mrs Raine, Jul 31
5 stars

Lovely plant excellent quality

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Care Instrictions

These instructions are sent with the plant gift

Looking after your Turmeric Plant

These fascinating plants originate in India and are known best in this country for the bright yellow powder used to add flavour and colour to curries. Turmeric powder is made from the dried roots but when you grow your own you can grate the fresh root into curries and for a fresher and even healthier turmeric kick. The leaves are edible too and in Malaysia the leaves are used as a food wrap and as a herb in salads.

Turmeric naturally occur in warm, damp but shaded forests so try to ensure they are kept warm and out of direct sunlight in the home. Water regularly when the top of the soil dries and you might try misting occasionally in a very dry room to keep the leaves looking fresh.

In the summer months your plant will benefit from occasional feeding with any general purpose or tomato feed. They have already been repotted this season but if you feel the roots are starting to grow out the bottom or the tubers are pressing against the side of the plastic you can pot up again and this will help the turmeric tuber to expand.

Turmeric grow from a tuber or rhizome and so will naturally die back at the end of the season. When the leaves start to turn brown from the tips, stop watering and let all the goodness from the leaves die back into the roots. Once the foliage has died off completely lift the entire root ball and you should find you have a sizeable harvest of ginger like roots.

If you’d like to grow turmeric again next year store some of these tubers in a paper bag to replant in the spring. You can cut them if you need to and start off in March in a shallow tray of soil in the airing cupboard. In the meantime use your turmeric root fresh in curries and teas and you won’t be believe the difference.

Problem solving – brown tips to the leaves are quite common in the autumn and a sign that your plant is entering it’s dormant period. Summer browning and crinkling of the new leaves is a sign of either scorch or cold so try to move the your plant somewhere warmer out of direct sunlight. Over time the lower leaves will naturally shrivel and can be removed to keep the plant looking fresh.