Growing fresh vegetables, fruits and herbs in your backyard can seem like a lot of work, but the bountiful, flavorful harvest at the end of the season makes it worthwhile. Turmeric, named the 2026 Herb of the Year by the International Herb Association, is a plant we don’t typically grow in Illinois gardens and often find easier to buy at the grocery store. However, with a little extra planning and care, turmeric can be grown successfully in Illinois.
To receive the Herb of the Year honor, a plant must stand out for its decorative, culinary or medicinal qualities. Turmeric, native to southeast Asia and India, is a perennial in hot, humid regions but can be grown as an annual, either in containers or in the ground, in more temperate climates such as Illinois. As the main ingredient of curry powder, it has been used in Indian cuisine for thousands of years.
Turmeric prefers morning sun and afternoon shade to prevent leaf scorch. It does not tolerate waterlogged soil or complete dryness. The plant thrives in hot, humid conditions and requires temperatures of at least 68 degrees Fahrenheit to grow well.
Turmeric is propagated from rhizomes. Although it produces a stalk of yellow blooms, the flowers are sterile and do not set seed. For best results in Illinois, rhizomes should be started indoors in late winter and transplanted outdoors once temperatures consistently remain above 70 degrees.
Commercial production occurs in tropical climates, where plants receive eight to 10 months of uninterrupted growth before the mature rhizomes are harvested. Because turmeric struggles in temperatures below 50 degrees, it behaves as an annual in Illinois.
The bright golden-orange rhizome, or underground stem, has an earthy, peppery flavor and is widely used in soups, sauces and stews. Both ground turmeric and fresh rhizomes are commonly available in grocery stores. Although it received the Herb of the Year title, turmeric is botanically classified as a spice. Herbs come from the leafy parts of plants, while spices are derived from roots, seeds or flowers.
Beyond its culinary uses, turmeric is also a striking ornamental plant. It forms clumps and can reach 3 to 6 feet tall, with bright green foliage that gives gardens or patio containers a tropical appearance.
Turmeric rhizomes are also used to create natural dyes. The vivid yellow hue beautifully colors fabrics and textiles and is commonly used to dye foods such as mustard, sauces and chips.
As the International Herb Association’s Herb of the Year, turmeric is both attractive in the garden and useful in the kitchen. Also, consider planting past winners in your garden: German chamomile, violet, parsley, anise hyssop, coriander/cilantro and savory.
