Family: Zingiberaceae

Turmeric is a rhizomatous perennial herb. Called “the world’s healthiest spice,” turmeric has been cultivated for the last 4,000 years. Marco Polo described the spice in 1280, saying it was similar to saffron. Polynesian colonists brought this valuable plant to Hawai’i to ensure their survival.

More than 100 medicinal components have been isolated from turmeric. It is used as a culinary spice, in religious ceremonies, for dye, and medicine. A powerful food coloring, curry, butter, cheese, and margarine are colored with it. India grows and consumes most of the world’s turmeric, up to 80%.

Hawai’i is the perfect place to grow it. Leaves arise from an underground rhizome; the fragrant inflorescence appears from the center of the clump. Showy bracts are white with pink tips on top, green farther down at the bottom of the flower stalk. Flowers appear from between the bracts.

It’s time to harvest after the flowers and foliage withers and die. After harvest, the rhizomes are boiled and sundried for several days.

Plant Uses:

• Container plant
• Cultural significance
• Edible
• Fragrant
• Medicinal
• Ornamental

Plant Dangers:

• No dangers