Herb & Spice Companion

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HERB & SPICE COMPANION

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CINNAMON

Cinnamomum verum

Flavors: sweet, warm, slightly

woody, with clove and citrus

One of the most recognizable flavors in the world, cinnamon is an ancient, valu-

able spice from Sri Lanka made from the bark from an evergreen tree. However, the

“cinnamon” found in supermarkets is very likely not this particular spice, also called

Ceylon or true cinnamon. Common cin-

namon is actually cassia (see page 172),

from a different species of tree and

bearing more pungent flavor.

Sri Lankan cinnamon is subtler,

with a hint of clove. In spice shops and

well-stocked supermarkets, you might

find cinnamon in a few different forms:

whole quills, smaller “quillings” (quills

broken in transit), or ground cinnamon.

The best-quality ground cinnamon will

be lighter in color.

In the Garden

Cinnamon trees are native to tropical climates but will grow successfully elsewhere if

protected from cold winter weather (temperatures below 40°F).

Size: 30 to 50 feet tall

Container: As large as you like

Light: Full sun to partial shade

Soil: Dry, sandy, well drained

Plant: Seeds, cuttings, transplants, or divided roots

Water: Occasionally and lightly, only when the soil feels dry two inches deep

Harvest: After two years, cut the tree to about 6 inches tall, leaving up to six shoots

on the plant so they continue to grow; new growth will be bushier. Harvest from the

cut branches that are^1 ⁄ 2 to 1 inch in diameter. Cut the branches into 4-inch segments

that are easy to work with then follow these steps:

HEALTH BENEFITS

Cinnamon is antibacterial and

antifungal, and its extracts have

been used to treat candida and other

infections. A long-prized medicinal

herb, it can improve digestion and

relieve gas, diarrhea, and vomiting,

while its aroma and flavor are

thought to enhance brain function.

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