7 plants to grow and spice up your home cooking
The name turmeric (Curcuma domestica) is thought to originate from the Latin words terra merita, meaning ‘merit of the earth’.
It’s popular for its healing properties and is delicious in curries.
With its tropical-looking foliage and white flower spikes, turmeric looks good planted with other foliage plants, in vegetable beds or large pots.
GROW: Give turmeric a lightly shaded or sunny frost-free position in moist but well-drained soil that is enriched with compost.
In spring, plant small rhizomes with at least two eyes 50-70mm deep. Feed with Yates Dynamic Lifter in late spring and summer and water regularly.
HARVEST: As the leaves start to yellow and die back in late autumn, harvest the rhizomes. Dig up the whole plant or carefully dig around the clump and remove the rhizomes as needed.
USE: Grate or chop fresh rhizomes and add to dishes, or dry and use with other spices for curries. Wrap fish in the leaves before barbecuing or steaming.