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I have had a few goes, but to no avail, now someone has sent me a load more roots to have a go with. If anyone can give me any red hot tips for growing, I would love to hear them

Ours sprouted by themselves, left in a brown paper bag on the kitchen worktop. We planted them about an inch deep in compost and, at the moment they seem quite happy. I'm not sure if we'll need to bring them indoors for the winter - I doubt they'll survive here in the polytunnel.

Incidentally, the leaves taste horrid (or it may be just me). Does anyone know if they're supposed to be edible and what to do with them? Or are the roots the only usable bit?

got this off tinternet

Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.
Nick

and this

Fresh turmeric rhizomes resemble small, rather emaciated ginger roots with brilliant orange flesh that softly glow through their tan-coloured skins. To grow your own turmeric, choose the largest, least shrivelled roots you can find. Leave these in a warm, dry place out of direct sun until shoots appear. This can take several weeks and, although not essential, it lessens the likelihood of the roots rotting before they begin to grow.

Press the roots shoot-side up into a blend of potting mix and good quality compost. Turmeric is not deep-rooted so shallow tubs – 20cm or so – are sufficient. Water carefully and place in a very warm, sunny spot.

It's a good idea to plant two batches; one for harvesting in late autumn when the foliage dies down and one for producing next year's propagation roots. Water regularly (except during dormancy, when all watering should be suspended) and apply liquid fertiliser fortnightly.

Thank you Nick. I have got shoots with ginger before, I will put these roots somewhere warm and try to get some shoots before potting up this time

nickholden wrote:It's a good idea to plant two batches; one for harvesting in late autumn when the foliage dies down and one for producing next year's propagation roots. Water regularly (except during dormancy, when all watering should be suspended) and apply liquid fertiliser fortnightly.

Of course! Mine are all in one pot currently. I'll split them up later in the year - some for keeping; using; and posting.

oooh sounds interesting! Let me know if it works I'd love to try that, if you can succeed green Aura we should be able to a bit further south I imagine

Cassie

I think I shall keep buying my turmeric at the Asian shop rather than trying to grow it myself - it would cost more in getting the temperature high enough than the stuff costs ready to eat in the shop!