The Curcuma (also called Siamese or Thai tulip) belongs to the exotic sounding Zingiberaceae family. Originally, it is from Thailand, but also occurs in India, Malaysia and Pakistan. The Curcuma has been grown there for more than 5000 years. Initially, the root was only used to color clothing, but later, it was discovered the special taste and the healing and cleansing effect for the entire body.
This beautiful relative of the ginger is probably best known for its bright yellow color, curcumin, which is broadly used in food. The rhizome of some variants is edible and known in the culinary world under the name yellow root, koenjit or turmeric. This is used for flavoring and coloring food. Our Curcuma, however, is an ornamental plant that unfortunately does not make this herb, but the ease in care and the soothing jungle atmosphere that this plant causes make up for it plentifully.
With the grand Curcuma you will bring the tropics home. With its large extravagant flowers and long leaves, it gives your interior an exotic look.
The Curcuma comes from the rainforest and is therefore accustomed to a lot of water. In fact, she prefers moist potting soil. In general, watering twice a week will be sufficient. Just make sure that there is no water at the bottom of the pot, the roots of the Curcuma will rot when they are standing in water for a long time.
With sufficient light, water and food, a flower will bloom for about 3 weeks. When the flower is overblown, cut it out as low as possible above the ground, so that the plant can put all its energy into a new flower. A Curcuma can give 2 to 5 new flowers so that you can enjoy it for a long time. Your ornamental plant Curcuma is not suitable for consumption. Special cultivated varieties are used for cooking with turmeric.