Im very late in making this post, as my turmeric is already out of the ground and starting to deteriorate.
As an experiment last year, I planted a couple handfuls of turmeric and ginger in our greenhouse. Im in zone 8a, obviously the greenhouse is different. After the greens wilted and fell over, I was told to harvest, and did so. After pulling up easily 30lbs and cleaning it all, Ive realized it tastes awful. Only one or two roots have the deep gold color; the others are yellow and BITTER.
Im debating putting them back in the greenhouse - but after a year of growth, shouldnt they be ripe? Most info I find is for commercial harvest in the valleys of India - and I assume it gets hotter there than my GH.
Am I wasting my time? Im surrounded by older folks and would love to save them some bones on the stuff, but it seems like its been a colossal misuse of effort.
"It might have been fun to like, scoop up a little bit of that moose poop that we saw yesterday and... and uh, put that in.... just.... just so we know." - Paul W.
I can see some growing habitat problems with using a green house for growing both ginger and turmeric. first the humidity is to high with no winds to remove any moisture that collects on the leaves, this can cause issues with the proper growth of both the leaves and the root.
Second you live in a zone that should get plenty hot enough to grow these outdoors. Green house growing might provide too much moisture in the soil and that will cause both rot and a bitter flavor to turmeric and rot in ginger.
How tall did the green stems grow? both should reach a height of around 4 feet and be sturdy.
You can salvage some rhizomes by replanting them out doors for this year, and you should get the product that they should be.
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