I think many of us love talking about our hobbies, and this forum is a place where people get excited about the same things we do.
I’m always happy to talk about turmeric. It’s such a great grower!
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This is my goal… I drink a little of this twice a day, its very helpful to me. I would eventually like to make my own, its getting pricey to purchase.
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Should be fairly easy. I typically dry mine and take it in capsules, but that’s a good way to do it too!
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I just leave the quart bottle in the refrigerator and drink a little of it after breakfast and after supper. Sometime I may drink a little in the afternoon also, but not usally. If it weren’t so sweet it would be ideal for me. But I can remedy that when I make my own.
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I can’t get ANY ginger to sprout. I gave up for now. The local nurseries have a million types but none of the basic culinary ginger.
mine is growing green leaves but will be in the greenhouse all winter at 40-45F. it’ll die back, right, but then regrow when it warms up?
Yes, so long as the rhizomes don’t freeze or stay too wet in cool weather they should grow back just fine!
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I harvested my turmeric today, got way more than I will ever use. I have two questions;
- can I use these roots to start plants next year? What’s the best way to save it?
- There are small nodules on the roots (lower right), I assume these would grow another plant if allowed to stay inground and the climate was suitable, is there any way or purpose to save these until late winter when I will start again?
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Yes, you can save the rhizomes in a cool (but not freezing) and dry place over the winter. The bulb at the top can be planted as well (some call it the mother root).
The root nodules help the plant store water an nutrients and I don’t believe that they will start a new plant like the mother root or rhizomes will.
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Thanks for your reply, checked out your website and learned a few things. Where did you source your turmeric? I bought mine at a grocer specializing in organic foods. Actually bought ginger, sweet potatoes, horseradish and sunchokes from Whole Foods. Unknown varieties for sunchokes, horseradish and ginger and incorrect variety on at least one of the sweet potatoes, but inexpensive and grew great.
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Most of my plants or rhizomes were originally sourced from Roughwood Seeds, Gingerwood Nursery, or other gardeners in Florida. Unfortunately the first two sources appear to be closed at this time.
Hopefully, you plan on filling this market hole and selling soon? I want one of everything 
@Eme I’d love to. I had to sell off most of my stock prior to leaving Florida 4 years ago, so I have small amounts of each variety now growing inside in grow tents. Hubby and I are in the process of constructing a geothermal greenhouse, but as many of my projects end up being, it has been much more work than expected. Someday soon I hope I have enough to trade or sell!
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I would also love to trade or buy fron you one day. Especially the Mango Ginger and Black Ginger, those sound interesting and cool. Not alot of places to get them from either.
I’ll be harvesting my turmeric and ginger hopefully Wednesday afternoon or Thursday morning, its starting to die. Gotta get my galangal and Cardamom into the greenhouse already. I was told Cardamom won’t flower if it goes dormant and galangal is an evergreen.
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Yeah, it seems that options for purchasing many of the rare turmerics/gingers are few and far between these days. I would find it quite amusing if I, in NW Iowa, became a top producer of rare curcumas in a greenhouse. Maybe I need to start building a second one, haha.
Good work moving the cardamom and galangal. You were told correctly; galangal keeps growing (and unlike turmeric/ginger, its rhizomes need to stay fresh or they typically will die).
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So it appears my yellow ginger is done growing for the year. But a few of the green stalks has me confused. What’s my next steps?
Thanks
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Once it all dies back, I keep it in a somewhat cool spot in my shop for the winter. It should come back in the spring. You can leave it in the pot (make sure the soil isn’t too wet) or harvest it all (saving some to plant next year).
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Harvested my remaining patch of ginger before hard frost tomorrow evening. Not much die back, but it’s pretty and enough to get me through winter. I think this patch had 2 pieces to start. It’s exciting to find another daily intake food I can easily grow and eliminate from the grocery list.
Side question- does anyone do anything with the green aside from composting? The smell is intoxicating.
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I think the young shoots are good to use as a sort of vegetable in stir fry or soup, but I don’t know about these more mature ones.
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