Turmeric might sound like an ambitious one to grow at home, but it’s actually fairly forgiving, provided you have a reasonably deep pot to accommodate its underground rhizomes. Plant a piece of turmeric rhizome with visible buds, called eyes, a couple of inches deep into rich, well-draining soil, and keep it in a warm spot with partial sunlight. It takes considerably longer than the other spices on this list, often eight to ten months, before it’s ready to harvest, but the reward is genuinely fresh turmeric root you can grate directly into cooking, with a flavour noticeably more vibrant than the dried powder most households rely on.
