Curcuma
( kur - KYOO - muh )
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At-A-Glance InformationThis genus contains some well-known species, including one used to manufacture the spice Turmeric (Curcuma longa) and Siam Tulip (also known as Curcuma alismatifolia). These plants grow from underground tuber roots, and are native to southeast Asia, China, India, New Guinea, and northern Australia. Foliage dies back to the ground in fall, and these plants overwinter as underground storage roots each year. Typically, these shade-loving plants do well in loose or sandy soils, reach between 3 and 4 feet tall when mature and in bloom, and are great for adding a tropical feel to landscapes. Take care when planting these flowers in the landscape, as plant parts are toxic to pets if ingested.
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Curcuma species and varietals
The genus Curcuma includes between 93 and 120 species, and is a member of the Zingiberaceae plant family. These plants grow well in USDA hardiness zones 8-11 or Sunset growing zones 14-24, H1 and H2 (and can be dug up and overwintered indoors in cooler zones). To find your zone, click here: Zone Map.
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Curcuma alismatifolia (Siam Tulip, Summer Tulip) This perennial flowering plant grows from rhizomes and needs either full sun or light shade, depending on the climate. These interesting plants need ample water during growth and blooming periods, and are native to Thailand. They are relatives of Ginger, and get to around 2 feet tall. Stems are topped by clusters of bracts that are pink, rose, or white that surround small flowers that bloom in summer to early fall. Each blossom lasts a few weeks, and is replaced as other blooms arise from the rhizome roots. This plant will go dormant in wintertime, but can also be grown indoors or in a climate-controlled greenhouse. |
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Curcuma amada (Curcuma mangga) (Mango Ginger) The rhizomes from this plant lack the pungency of both Turmeric and Ginger, but do taste a lot like mango fruits. The spice is a popular one, used as an addition to salads and stir fry dishes in southeast Asian cuisines. |
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Curcuma angustifolia (East Indian Arrowroot, Narrow-Leaved Turmeric, Yaipan, Aipah, Tikhur, Koova, Kutupah) These plants are native to the Indian subcontinent, and produces yellow flowers with pink bracts. They reach between three and four feet tall when mature and flowering. Leaves are green, flat and large with entire margins. In their native range, the rhizome root of the plant is ground into a flour that can be used in cakes, biscuits, and puddings. |
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Curcuma aromatica (Wild Turmeric) Native to southern India, Japan and Sri Lanka, this species reaches about 16 inches tall when in bloom in springtime. Rhizomes have an interesting fragrance, and are used in a wide variety of applications, including as a culinary or cosmetic ingredient. Cut flower stalks and leaves can also be used in cut flower arrangements, lasting about 10 days in a vase of water. |
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Curcuma australasica (Native Turmeric, Wild Turmeric, Cape York Lily) This species is native to Australia, where it grows in moist areas and woodland forests. It grows well in containers as well as in the ground, and produces a very large, long-lasting flower. Individual plants reach up to 20 inches tall and have yellow flowers with pink, red, mauve, or green bracts. Cultivar 'Aussie Plume' can reach up to 6 feet tall. |
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Curcuma caesia (Black Turmeric, Black Zedoary, Kali Haldi) This perennial plant has blue-black rhizome roots and is native to northeastern areas of India. It produces large green leaves with red flushing around their midribs, and flowering stalks topped with pink flowers that have green to cream-colored bracts. It is considered to be a medicinal plant in its native range. |
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Curcuma longa (Turmeric, Bhandara) This flowering plant is native to the Indian subcontinent and southeastern Asia, and reaches up to a bit over 3 feet tall when mature. Rhizomes are yellow to orange and highly branched. Leaves are green and form a pseudostem. Flowers are yellow-orange and bracts are green and white. Flowers occur in August in the plant's native range. |
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Curcuma petiolata (Jewel of Thailand, Siam Tulip, Hidden Ginger, Pastel Hidden Ginger, Hidden Lily, Queen Lily) These plants are native to Thailand, Myanmar, Laos, and Java. They reach up to 2-3 feet tall when mature and in bloom, and produce cone-shaped golden-yellow, pink, purple, or white flowers between June and August. These plants are widely cultivated as garden ornamentals. Cultivar 'Emperor' (pictured) has attractive, variegated foliage. This species is considered invasive in the southern United States, especially south-central Louisiana and the Florida Parishes. |
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Curcuma roscoeana (Jewel of Burma, Orange Ginger, Orange Hidden Ginger, Pride of Burma, Burmese Hidden Lily) Native to Burma, India, Southeastern Asia, and Malaysia, these plants reach up to between 2 and 3 feet tall when mature. They produce flowers that are bright orange to yellow, blooming in summer and fall in the plant's native range. Bracts are peach-orange to dark red-orange. Leaves are light green with dark veins. These plants are widely cultivated as ornamentals. |
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Curcuma xanthorrhiza (Temulawak, Java Ginger, Javanese Ginger, Javanese Turmeric, Koneng Gede, Temu Labak) Native to Java, this species of Curcuma is widely cultivated for its roots. Individual plants can reach up to 8 feet tall, and produce large inflorescences of pink flowers and variously-colored bracts. Leaves are large and green, and form a stem up from the orange rhizome root. |
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Curcuma zedoaria (White Turmeric, Temu Putih, Zedoary) These plants are native to south and southeastern Asia, and are cultivated in many other places around the globe. The species is considered naturalized in Florida. The spice produced from its roots, White Turmeric, is considered rare, mostly having been replaced by Yellow Turmeric and Ginger. They are occasionally grown as houseplants. This species is considered potentially invasive in Florida in the United States. |
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Caring for Curcuma
Take care when planting these flowers in the landscape, as plant parts are toxic to pets if ingested. Locate your Curcuma plant in a spot in the landscape that receives full sun or partial shade. If your soil tends to dry out a lot between waterings, try for more shade to keep soil moist. They will flower the best when they receive at least 6 hours of sun each day, and will have much more energy to put into the formation of larger roots the more sun they get. Plant rhizomes in springtime, 1 inch deep and 6 inches apart for best coverage. Ensure that soil is relatively fertile, well-draining, and has a pH of between 5.5 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Also, make sure that the planting area is free from hardpan layers and any large rocks that could interfere with the growth of the edible roots. Mulch around the base of the plant with organic mulching material to help retain soil moisture and suppress weed growth. Keep mulch away from the plant stems, as this can encourage an environment for root rot issues to take hold.
Each year in springtime, apply a 2-inch layer of organic compost around the planting area to improve soil structure, drainage, and nutrient load. This one feeding will be sufficient to carry the plants through their active growing and blooming seasons. Pruning is not necessary for these plants, though any damaged, diseased, or otherwise unsightly foliage can be trimmed off at any time during the growing season in order to clean up the look of the plant. Do not take more than 1/3 of the foliage off of the plant at any one time; these plants need plenty of photosynthetic material to produce strong roots, which is especially important if you will be harvesting them. These plants are perennials that die back each year to their underground storage root and re-emerge in springtime. They form clumps over time, spreading through the landscape and providing plants indefinitely.
Caring for Curcuma in Containers
Curcuma, or Siam Tulip, can be grown successfully in containers. Choose a container that is at least 12 inches wide. Ensure that the pot has adequate drainage holes on the bottom to allow for excess water to flow away. Fill with a well-draining potting mix amended with organic material and perlite, and top with a layer of mulch to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water regularly as the plant establishes itself in its new home. Once established, waterings can be lessened. Curcuma plants grown in containers will need more frequent irrigation than those grown in the ground. As a general rule of thumb, water whenever the top few inches of soil feels dry to the touch. Prune to remove dead, damaged, or diseased foliage at any time during the growing season, leaving foliage on the plant until all of it dies back at the end of the growing season. Every few years, check the bottom of the pot to ensure that the plant is not outgrowing its root space. If roots are growing through the drainage holes in the bottom of the container, it is a good indication that it needs to be potted up; choose a slightly larger container and repot.
Harvesting Curcuma
Take care when handling Turmeric roots, as they will stain anything they come into contact with. The roots of Curcuma plants are typically ready to be harvested around 12-15 months after plants are installed, or when the above-ground foliage turns yellow and fades. Gently dig up the mature plant, ensuring that no damage is done to the rhizome roots. Rinse dirt off and clear the roots of any rocks or other debris, and lay them out to dry in a sunny place with good airflow. To use fresh, allow to dry for a day or two, and then place in a breathable bag in the refrigerator for a few weeks. To process roots for creating Turmeric powder, wash roots and cut off rootlets from the main rhizomes. Separate the mother rhizome from the smaller finger roots, which can be replanted. Boil the roots in water for about 40-60 minutes to improve color and reduce drying time. Slice the root thinly and then place in a single layer on mats or trays. Set them out to dry until brittle. Once completely dry grind the pieces in a spice grinder or mortar & pestle into a fine powder. Store the powder in an airtight container in a cool, dark, dry place for up to 1-2 years (up to 3-4 years if stored perfectly). Signs of spoilage include clumping, a musty smell, and fading color.
Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.
Each year in springtime, apply a 2-inch layer of organic compost around the planting area to improve soil structure, drainage, and nutrient load. This one feeding will be sufficient to carry the plants through their active growing and blooming seasons. Pruning is not necessary for these plants, though any damaged, diseased, or otherwise unsightly foliage can be trimmed off at any time during the growing season in order to clean up the look of the plant. Do not take more than 1/3 of the foliage off of the plant at any one time; these plants need plenty of photosynthetic material to produce strong roots, which is especially important if you will be harvesting them. These plants are perennials that die back each year to their underground storage root and re-emerge in springtime. They form clumps over time, spreading through the landscape and providing plants indefinitely.
Caring for Curcuma in Containers
Curcuma, or Siam Tulip, can be grown successfully in containers. Choose a container that is at least 12 inches wide. Ensure that the pot has adequate drainage holes on the bottom to allow for excess water to flow away. Fill with a well-draining potting mix amended with organic material and perlite, and top with a layer of mulch to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water regularly as the plant establishes itself in its new home. Once established, waterings can be lessened. Curcuma plants grown in containers will need more frequent irrigation than those grown in the ground. As a general rule of thumb, water whenever the top few inches of soil feels dry to the touch. Prune to remove dead, damaged, or diseased foliage at any time during the growing season, leaving foliage on the plant until all of it dies back at the end of the growing season. Every few years, check the bottom of the pot to ensure that the plant is not outgrowing its root space. If roots are growing through the drainage holes in the bottom of the container, it is a good indication that it needs to be potted up; choose a slightly larger container and repot.
Harvesting Curcuma
Take care when handling Turmeric roots, as they will stain anything they come into contact with. The roots of Curcuma plants are typically ready to be harvested around 12-15 months after plants are installed, or when the above-ground foliage turns yellow and fades. Gently dig up the mature plant, ensuring that no damage is done to the rhizome roots. Rinse dirt off and clear the roots of any rocks or other debris, and lay them out to dry in a sunny place with good airflow. To use fresh, allow to dry for a day or two, and then place in a breathable bag in the refrigerator for a few weeks. To process roots for creating Turmeric powder, wash roots and cut off rootlets from the main rhizomes. Separate the mother rhizome from the smaller finger roots, which can be replanted. Boil the roots in water for about 40-60 minutes to improve color and reduce drying time. Slice the root thinly and then place in a single layer on mats or trays. Set them out to dry until brittle. Once completely dry grind the pieces in a spice grinder or mortar & pestle into a fine powder. Store the powder in an airtight container in a cool, dark, dry place for up to 1-2 years (up to 3-4 years if stored perfectly). Signs of spoilage include clumping, a musty smell, and fading color.
Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.
Propagation
Curcuma is best propagated via division, which should be done every so often for ornamentally-grown plants to ensure they are at their heathiest form (especially if they are being grown in a container). To propagate your Curcuma by division, follow the intructions below:
Propagating Curcuma by Division
This type of propagation is relatively simple; you will need a clean shovel, mulch, fresh soil (any kind will do, though it does need to be well-draining), compost and pots (only necessary if you will be saving divided plants for transporting elsewhere). Division is best done in very early spring (after the plant has entered dormancy, but before it has begun its new spring growth), and needs to be done every few years regardless of whether you have the goal of propagating the plants for best performance (especially if you are growing Curcuma in containers).
Propagating Curcuma by Division
This type of propagation is relatively simple; you will need a clean shovel, mulch, fresh soil (any kind will do, though it does need to be well-draining), compost and pots (only necessary if you will be saving divided plants for transporting elsewhere). Division is best done in very early spring (after the plant has entered dormancy, but before it has begun its new spring growth), and needs to be done every few years regardless of whether you have the goal of propagating the plants for best performance (especially if you are growing Curcuma in containers).
- Using a shovel, dig up your existing plant. Start from the outside and work your way in to avoid damaging the rhizome(s). Once you have worked it up out of the ground, lay it out.
- Start to tease apart the roots with your gloved fingers. Once the roots are untangled, separate your plant into segments, ensuring that each one has at least one thick rhizome section attached.
- Prepare your pot(s) or new planting site(s) with amended, well-draining soil. You can either bring in new soil or simply amend your existing soil with compost to complete this task. Then, plant your divided rhizomes about an inch under the soil surface and water thoroughly.
- Apply a thick layer of mulch over the new planting to protect it from cold weather as it acclimates to its new home. Then, enjoy watching it sprout in the next growing season.
Problems and Pests
Certain Curcuma, or Siam Tulip, species are considered invasive in some regions of the globe; see the species descriptions for more information. Check with local authorities before planting. Curcuma plants can be susceptible to developing issues with the following pests and diseases in the landscape:
- Soft Rot/Rhizome Rot
- Bacterial Wilt
- Mealybugs
- Aphids
- Leaf Spot
- Leaf Blotch
- Spider Mites
Gallery
Siam Tulip adds a touch of tropical foliage and blooms to landscapes.
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Here, a Siam Tulip is grown in a bed featuring Agapanthus and New Guinea Impatiens.
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This natural southeast Asian tropical landscape features Curcuma growing amongst grasses.
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These flowers really make a statement when planted in masses.
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This formal garden features boxwood surrounding a planter, complimented by Siam Tulip across the walkway.
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This mass-planted bed of Siam Tulips contrasts against formal sheared topiaries,
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Videos
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Learn how to grow these plants in your garden.
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How to propagate and care for Siam Tulip.
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How to maximize Turmeric yields.
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How to repot a Siam Tulip that has outgrown its nursery container.
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Resources
The New Sunset Western Garden Book: The Ultimate Gardening Guide (2012) - Page 274, Curcuma alismatifolia
