The turmeric plant, also known as turmeric root or by its botanical name Curcuma longa, belongs to the ginger family (Zingiberaceae). This plant family also includes well-known spices and medicinal plants such as ginger and cardamom. Unlike yellow ginger, turmeric is particularly valued for its intense orange-yellow root, which is rich in the secondary plant compound curcumin.

1. Origin and growing areas

Turmeric originally comes from South Asia, particularly from regions of present-day India and Sri Lanka, where it has been cultivated and used for over 4,000 years. Turmeric has always held a high value in Ayurvedic and traditional Chinese medicine – both as a spice and as an ingredient in various medicinal remedies. The plant thrives best in tropical, humid climates with nutrient-rich soil.

India remains the world's largest producer, consumer, and exporter of turmeric. Countries such as Indonesia, Bangladesh, China, and Thailand are also important growing regions.

2. Introduction to Europe

Turmeric was introduced to Europe by Arab traders in the Middle Ages and was initially used primarily as a dye and medicinal product. As early as the 13th century, the yellow powder reached the Mediterranean via trade routes such as the Silk Road. Due to its intense color, it was also used as a cheaper substitute for expensive saffron.

During the voyages of discovery and the colonial period, the turmeric plant eventually spread to European gardens – primarily as an exotic ornamental plant. Only in recent decades has it regained importance due to the growing interest in natural medicine, superfoods, and healthy nutrition. Today, turmeric is an integral part of the natural food and dietary supplement industry.

3. Growing turmeric in the garden: How to grow the tropical root

Although turmeric originally comes from tropical regions, with a little know-how the plant can also be successfully grown here – ideally in a greenhouse or in pots that can be placed flexibly.

growth

The turmeric plant grows as an herb and reaches a height of approximately 60 to 100 cm. It forms underground branching rhizomes – the thickened root pieces (tubers) that are later harvested. Above ground, it develops several sturdy shoots that resemble a banana plant.

leaves

The leaves are large, elongated, and lanceolate with striking parallel veins. They can grow up to 50 cm long and are very decorative due to their rich green color. Their shape is slightly reminiscent of corn or ginger leaves.

flowers

Under ideal conditions, turmeric produces exotic-looking, yellowish-white flowers with purple bracts. It typically blooms between July and September. However, turmeric rarely blooms in Central Europe—especially if it isn't consistently exposed to warm enough conditions.

fruit

In our latitudes, fruit formation is rare. Turmeric is propagated exclusively through underground rhizomes, from which new plants develop.

Location & Soil

Location: warm, bright, preferably sunny, requires a warm or partially shaded location; outdoors only in midsummer, overwintering in a heated greenhouse is recommended.

Soil: loose, humus-rich, permeable; potting soil with one-third coarse sand; avoid waterlogging! A pH value in the neutral to slightly acidic range is ideal.

planting

Planting time: Spring, as soon as there is no longer any danger of frost (ideally start indoors from March).

Plant rhizomes (preferably organic turmeric from a health food store) about 2–3 cm deep in loose soil, laying them out horizontally.

At 20–25 °C and consistent humidity, the rhizomes sprout within a few weeks.

Care & Harvest

Watering: regular, but not too much – the substrate should always be slightly moist, but never wet.

Fertilize: in summer every 2–3 weeks with organic liquid fertilizer.

Harvest: After 8–10 months, when the leaves turn yellow and die, the rhizomes can be harvested – usually in late autumn.

Preservation

Use fresh: Peel and finely grate like ginger.

Drying: Cut into thin slices and dry in a dehydrator or oven at approx. 40 °C.

Powdering: Grind dried pieces into a fine powder in a spice grinder and store in an airtight container.

Freezing: Cut into small pieces and freeze in portions.

Reproduction

Propagation occurs by dividing the rhizomes. Each section should have at least one bud (eye). Plant in fresh soil in spring and cultivate as described above.

Diseases and pests

Root rot caused by waterlogging is the most common danger – so make sure you ensure good drainage.

Spider mites and aphids can occur in dry air, especially in indoor plants. Regular spraying or neem oil helps.

Fungal diseases: Possible if the location is too moist – remove infected plant parts early.

4. Turmeric as a medicinal plant: Applications and preparations at a glance

The turmeric plant (Curcuma longa) has been valued not only as a spice but also as a medicinal plant for thousands of years – particularly in Ayurveda, traditional Chinese medicine, and increasingly in Western naturopathy. The bright yellow rhizomes contain, among other substances, the polyphenol curcumin, which is thought to be responsible for many of the plant's properties. Turmeric can be used both internally and externally and offers a wide range of traditional uses.

1. Turmeric decoction for inflammation of the gastric mucosa

A common use in folk medicine is a decoction of fresh or dried turmeric root to support stomach function. To do this, a piece of rhizome (approx. 2–3 cm) or 1 teaspoon of turmeric powder is gently simmered in approximately 250 ml of water for 10–15 minutes. The liquid is strained and ideally consumed warm before meals.

This application is traditionally used for stomach complaints such as flatulence, bloating or gastritis – with the aim of soothing the mucous membranes and promoting digestion.

2. Turmeric powder as a compress for psoriasis

Turmeric can also be used externally. A proven method for treating psoriasis is the application of turmeric compresses:

To do this, turmeric powder is mixed with a little water or high-quality oil (e.g. olive or coconut oil) to form a paste.

The paste is applied to the affected areas of skin and covered with a bandage or cloth.

After about 20-30 minutes of exposure, the compress is removed and the skin is carefully cleansed.

This application is traditionally used to relieve skin irritation and soothe dry, flaky areas.

3. Tinctures for eczema

A turmeric tincture can be used to help with eczema or inflamed skin. Such tinctures are made from turmeric powder or fresh rhizome by macerating it in alcohol (e.g., 40–70% spirit) for several weeks.

The diluted tincture can be applied to small areas of skin with a cotton swab. It is occasionally used in naturopathy for topical care of itchy, irritated skin—especially where greasy ointments are unsuitable.

4. Turmeric as a dietary supplement

In modern form, turmeric is often taken as a dietary supplement—usually in powder or capsule form. Traditionally, daily intake is intended to:

• stimulate digestion
• support metabolism
• contribute to physical balance
• supplement your diet with secondary plant substances

In combination with black pepper (piperine) or high-quality oils, the bioavailability of curcumin can be increased – an aspect that is particularly taken into account in dietary supplements.

Whether as a tea, poultice, tincture, or dietary supplement, turmeric offers a wide range of uses. As a medicinal plant with a long tradition, it now finds its place in both the home medicine cabinet and modern botanical medicine. External and internal applications can be individually combined, with particular attention being paid to high-quality, preferably organic sources.

5. Turmeric plant: Effects of turmeric

Traditional applications

In Ayurvedic medicine, turmeric is considered one of the most important "rasayanas," or rejuvenating agents. It is traditionally used to promote the balance of the three doshas (vata, pitta, and kapha)—particularly to strengthen the digestive system (agni).

Typical areas of application in traditional medicine:

Promotes digestion: Turmeric is said to stimulate gastric juice production, reduce flatulence, and support bile production. It is traditionally administered as a tea or spice for feelings of fullness or sluggish digestion.

Strengthening the immune system: In the form of decoctions or so-called “Golden Milk” recipes, turmeric is used as a tonic household remedy for general strengthening and internal cleansing.

Support for skin conditions: Even when applied externally, the internal intake of turmeric – traditionally combined with other plants – is considered a complementary measure for impure skin, eczema or inflammation.

Modern perspectives and insights

Modern naturopathy and research focus primarily on the ingredient curcumin, the most intensively studied active ingredient in turmeric root. This is a so-called secondary plant polyphenol that is attributed a number of functional properties – especially in the context of nutrition.

Possible nutritional benefits when used internally (according to scientific research):

Antioxidant effect: Curcumin can bind free radicals and thus contribute to the protection of cells.

Supports digestion and liver function: Studies suggest that curcumin can promote the production of bile, an aspect that supports its traditional use for bloating and fatty foods.

Accompanying inflammatory processes: Due to its ability to influence certain enzymes and signaling substances in the body, curcumin is also being studied in connection with inflammatory metabolic processes – e.g., in the context of joint problems or chronic intestinal diseases.

Use in functional nutrition: Turmeric is increasingly being used in functional foods and dietary supplements to specifically support a balanced diet – for example, as a supplement to an unbalanced diet or as part of a health-conscious lifestyle.

Bioavailability and combination

An important issue when used internally is the bioavailability of curcumin—that is, how well the body can absorb the active ingredient. Pure curcumin is poorly soluble in water and poorly absorbed by the intestines. Therefore, it is often combined with:

Piperine from black pepper, which can significantly increase absorption in the intestine.

Fats or oils, for example in combination with coconut oil or in capsules with a lipid carrier system.

Liposomal formulations that package curcumin in small fat bubbles to make it more available.

6. Conclusion: Turmeric – a versatile plant with a long tradition

The turmeric plant is far more than an Asian spice. Its long history in traditional Asian medicine and its increasing importance in modern botany make it a true all-rounder of nature.

From its origins in China and India to its introduction to Europe and now cultivation in the garden, turmeric is a source of inspiration for its versatility. As a medicinal plant, it is used both internally and externally: traditionally, for example, as a decoction for stomach upsets, as a poultice for skin problems, or in the form of tinctures for topical care.

Internal use, in particular, is the focus of both traditional and modern approaches. Whether to support digestion, supplement a balanced diet, or provide general strengthening – turmeric can be beneficially integrated into many areas of life. Modern forms such as capsules, extracts, or liposomal preparations make taking it particularly convenient and effective.

Those who value natural, holistic health concepts will find in turmeric a valuable plant with ancient knowledge and contemporary relevance – provided it is used consciously, with a focus on quality and in an individually appropriate manner.