Turmeric (Curcuma longa) is named the 2026 Herb of the Year by the International Herb Association.

It’s a tropical plant originating in India.

Its rhizomes are used for cooking.

Botanically, it is considered a spice but is often used like an herb for seasoning foods.

It is best known as an ingredient in Indian, Southeast Asian and Middle Eastern cuisine, where it is used fresh and ground.

When cut, the fresh roots provide a bright, orange-yellow dye, which is used on fabrics and other textiles.

Turmeric is used to color commercially-produced foods and is the main ingredient in curry powder.

Turmeric is a perennial plant in hot and humid regions (USDA Plant Hardiness Zones 8-11).

The plant can be grown as an annual in the ground or in a container in other areas.

Turmeric grows three to four feet high, three to four feet wide, and needs a spacing of six to 12 feet when grown in the ground.

A mature plant will produce eight to 12 leaves, and each can measure up to 40 inches long.

Turmeric does produce small, yellow flowers, but they are sterile and do not have viable seeds.

Turmeric likes rich, slightly acidic soil and prefers full sun in the morning and shade in the afternoon.

Typically growing during the monsoon season in India, it needs frequent watering.

If grown in containers, be aware that rhizomes get thick and the plant may need to be re-potted frequently.

Containers will need extra watering.

In the fall, when the leaves begin to dry out and wilt, dig up and harvest the rhizomes.

Use or store them in a cool, dry place out of direct sunlight.

Replant one- to one-and-one-half-inch long rhizomes that have at least one bud, or “eye,” in the spring.

Plant the buds up, two to four inches deep.

Rhizomes can also be divided during the spring or summer months.

The rhizomes are the edible part of the plant and are boiled, dried, peeled and then ground to produce the spice used for cooking.

If preparing powder from fresh rhizomes, take care as the juice will stain hands and clothes.

The flavor of ground turmeric is described as earthy, bitter and peppery.

It can be used alone, but it works well in combination with other spices (such as cumin, coriander and chili) in soups, sauces, stews and in pickling recipes.

It can also be used to add a bright color to other foods, such as cheese dishes or eggs.

Although historically used for medicinal purposes, turmeric is only approved on the Food and Drug Administration’s Botanicals Generally Recognized As Safe list as a spice, seasoning and flavoring.

“Growing Green” is contributed by Diane Dorn, Lehigh County Extension Office Staff, and Master Gardeners. Information: Lehigh County Extension Office, 610-391-9840; Northampton County Extension Office, 610-813-6613