If you live in a temperate climate and love turmeric, this post has good news for you. You may have already read my post on successfully growing turmeric in containers. This post takes the excitement one step further. I can now confirm that it is possible to grow an entire turmeric rainbow in the Midwest (and other places with cold winters)!
When my family left Florida a few years ago, I saved a couple rhizomes from each variety in attempt to grow a turmeric rainbow in the Midwest. This venture has been successful, and I am now in the process of growing out these varieties for production. All photos in this post are of turmeric rhizomes that I grew in containers in Iowa this past season.
Why Grow a Turmeric Rainbow in the Midwest?
I would describe myself as a turmeric enthusiast and a lover of rare plants. Turmeric plants are aesthetically pleasing, with beautiful fluted flowers and lush tropical foliage. The rhizomes are great for cooking; I grow several varieties for their taste variations as well as for the beautiful hues of the rhizomes. Finally, turmeric can be used medicinally. I make my own turmeric supplements and take them daily to reduce stiffness in my back.
A Rainbow of Turmeric Varieties
I have successfully grown the following varieties in containers (see this post for the how).
Curcuma Longa
Curcuma long is what you likely think of when you hear the word “turmeric.” However, curcuma longa rhizomes come in various colors and flavor intensities.
Hawaiian red turmeric is more of a bright orange color than a true red. Its flavor is somewhat milder, less bitter, and perhaps slightly sweeter than standard orange turmeric typically sold in grocery stores. These qualities make red Hawaiian turmeric my favorite for cooking.
Yellow turmeric is similar in flavor to standard orange turmeric. When used either fresh or dry, it adds a lovely yellow color to recipes, such as this tofu scramble. Yellow turmeric is also great flavor- and color-wise for making golden milk.
The foliage of both red and yellow turmeric is bright green with a tropical feel. Established plants may produce white flowers with green and/or pink tips. I’ve read that both turmeric leaves and flowers are edible, although I haven’t ventured into trying them yet. Perhaps I will later this year.
Green turmeric is rare and difficult to find. This year my rhizomes ranged from a light to lime green to teal in hue. Of note, I have green turmeric listed under curcuma longa in this post because that is how my (now out of business) source labeled it. I have occasionally seen green turmeric sold online as curcuma aeruginosa. Part of me wonders if green turmeric is actually curcuma caesia, due to its purple striped leaves, and the fact that some blue turmeric has a greenish hue. However, it tastes more like a curcuma longa than caesia to me (i.e., it is good for cooking). The mystery remains for now.
Whatever green turmeric’s true identity, it is lovely when used for cooking or smoothies. Its taste is more delicate and sweeter than standard orange turmeric. I have never seen fresh green turmeric in a store; online it sells for more than $15 per pound.
Curcuma Caesia
Black and blue turmeric, or curcuma caesia are also rare plants in the US. Curcuma caesia is typically used for medicinal, rather than culinary, purposes. One reason is its bitter taste (I don’t recommend adding it to curries, although it would turn them an interesting blue color). The other reason is due to its higher content of curcumin, an anti-inflammatory compound found in all turmeric.
Curcuma caesia rhizomes range from light to deep blue. The light blue rhizomes are typically considered blue turmeric, while the below deep blue rhizomes are considered black turmeric. These plants have lush green leaves with deep purple stripes, which tend to be thicker than the purple markings of green turmeric. Fluted pink or purple flowers can emerge from mature plants. Curcuma caesia are one of my favorite plants for their beautiful foliage and medicinal rhizomes. Black and blue ginger are rarely found in grocery stores and rhizomes cost upward of $15 per pound online.
Curcuma Amada
Mango ginger (curcuma amada) is closely related to turmeric and its foliage looks almost identical to curcuma longa’s. It produces gorgeous fluted pink flowers. Mango ginger is a popular rhizome for cooking in many cultures. I would describe it as more delicate than turmeric and less biting than typical culinary ginger. Its name (mango ginger) is said to be due to its raw mango flavor, but I find its taste earthy and peppery. I typically peel and dry it to season stir fry dishes, but it can be used fresh as well. Mango ginger is rarely found in grocery stores and costs upwards of $12 per pound online.
Kaempferia Parviflora
Black ginger, also known as krachaidum, is not actually a turmeric. It is a distant relative, in the zingiberaceae family. I grow it for its beautiful leaves and tiny white flowers, as it thrives in a similar environment as turmeric. Black ginger rhizomes are used medicinally and may be useful for improving physical strength and stamina. Its extract also appears to have anti-cancer effects on some human cancer cell lines in a petri dish, although I’ve yet to see any human trials. Black ginger costs upwards of $15 per pound online.
Turmeric Tips and Tricks
Want to know more about edible varieties of turmeric? Check out this post.
Looking for turmeric rhizomes? We’re working on ramping up our production of the above varieties. Send us an email at [email protected] to be alerted when your preferred type of turmeric rhizomes are back in stock!
Do you grow a rainbow of turmeric plants in a cool climate? We’d love to hear about it in the comments below.
