Curcuma longa - Common Turmeric

The Curcuma longa is much rarer in cultivation than its cousin, the Curcuma alismatifolia, often sold as an indoor plant under the name Thai Tulip. This plant, also known as Turmeric or Indian Saffron, is the aromatic, medicinal, and culinary plant from which the unique, peppery-flavoured orange spice used to flavour curry is extracted, as well as for its antioxidant properties in phytotherapy. This ginger relative is a tender plant that resembles a small banana tree but develops a decorative cream-pink flower spike. Cultivate it like a Dahlia in open ground or pots, as its rhizomes do not tolerate wet and frozen soils in winter. They are harvested at the end of summer when the foliage turns yellow. 

Originating from southern or southeastern Asia, Curcuma longa (also known as Curcuma domestica) is a plant adapted to the monsoon, which means it is suited to climates with two seasons: the dry season, which corresponds to the resting period and the rainy season, which corresponds to the growth and flowering period. It is widely cultivated in India, as well as in China, Taiwan, Japan, Myanmar, Indonesia, and Africa. It has been subjected to extensive selection for a long time, to the extent that the existence of a wild species of Curcuma longa is questioned. It is a perennial plant through its rhizomes belonging to the Zingiberaceae family. Its annual growth usually emerges from the ground in April and disappears in autumn. The plant, with short stems, forms an upright clump that can reach a size of 1 m (3ft) by 50-60 cm (20-24in) wide. It grows from numerous aromatic rhizomes, cylindrical or ellipsoid and has a bright yellow to orange interior. Its broad leaves, oblong to elliptical, lanceolate, strongly veined, sheathing at the base, are alternately arranged on the stems in 2 rows. They can measure up to 50 cm (20in) long and 7 cm (3in) wide, and their colour is bright and relatively light green. The foliage has a subtle aroma that can be detected when crushed. All parts of the plant are edible.

Flowering occurs in summer in our climates: a flower spike up to 20 cm (8in) appears at the tip of each leafy stem. It comprises sterile flowers tinted mauve and yellow, surrounded by large bracts that are initially green and become white-cream washed with pink-violet at full bloom. Curcuma longa reproduces only through spontaneous propagation by its rhizomes.

Curcuma longa is ideal for adding a touch of exoticism and lushness to the garden. Planted in the sun alongside Cannas, Castor Beans, and Colocasia, the effect will be guaranteed! It will also find its place in a large pot or even in the vegetable garden alongside aromatic plants, but in a sunny location and in fertile soil that remains moist from spring to summer. If you want to make your turmeric, blanch the rhizomes first to peel them. Then, let them dry in the sun and grind them into powder.

Properties:

The rhizome of turmeric possesses numerous medicinal properties known for a long time in Asia. It is attributed with powerful anti-inflammatory and antidepressant properties and the ability to prevent Alzheimer's disease and certain cancers due to its antioxidant content. Curcumin, the active molecule in turmeric, is currently the subject of serious studies to confirm its properties.

Turmeric is also a dye plant responsible for colouring the costumes of Buddhist monks. It is also used in the food industry to give certain dishes a beautiful golden hue and exotic aroma.

The young shoots and flowers of Curcuma longa are used in Thai cuisine. The leaves are used to flavour fish dishes in Indonesia.