Tumeric (Curcuma longa) is a perennial member of the ginger family, generally harvested because of its edible rhizomes, which are floor and dried and used as a spice in dishes like curry. A native of South Asia is outside in USDA zones 10 to 12, or a plant which could be grown indoors as a houseplant.
Go to the produce aisle of your neighborhood grocery shop and choose several uncooked, clean-seeking preferably ones that have a bud on the side, rhizomes. Put the roots bud-side-up in a seed tray coated using a good layer of well- draining soil, and cover with increased soil. Place the tray in place, seal and a transparent plastic bag in an area that is warm.
Use your spade to dig a couple of shallow holes big enough to to match the rhizomes that are freshly sprouted. Space plants 12 to 16-inches apart in a sunny area with well- draining soil. The plant can tolerate some afternoon shade. Remove the bag and place in an area with bright sunlight if maintaining the crops indoors. Once crops are about 2″ tall, repot into a 5 or 6-inch container.
Water frequently to keep the soil moist all the time. Container plants might need watering throughout the summer and dry rapidly. Container crops many times a month in summer and the spring using a fluid, water soluble fertilizer to encourage optimum development.