Common turmeric is one of those plants that lives a double life. Above ground it presents as a handsome tropical perennial — clumps of broad, glossy lanceolate leaves up to 40 inches long, emerging in vigorous shoots of eight to twelve leaves each, with dense creamy-yellow flower spikes appearing in summer. Below ground, the thick branched rhizomes are accumulating a vivid yellow-orange pigment that has been used as a spice, dye, and medicine for more than two millennia. The plant is thought to have originated in southwestern India, and India remains its primary producer today. It is a hybrid of wild ancestors, though which ones remain debated among botanists.

In the garden, turmeric asks for hot, humid conditions with morning sun and afternoon shade, and rich, slightly acidic soil kept consistently moist. It grows well in containers, though the rhizomes expand aggressively and will eventually split a pot if not given more room. The harvest happens in fall when the foliage begins to die back: dig the rhizomes, and be prepared — the bright yellow dye will stain hands and clothing on contact. In zones below 8 the rhizomes are stored dry through winter and replanted in spring. The flowers are sterile and set no viable seed, so division of the rhizome is the only means of propagation.