Lexi Webster
Cinnamon, a popular spice used in baking, is easy to grow in Australia. Cinnamon trees thrive in warm and humid climates with full sun and rich, well-drained soil. They can be grown outdoors in tropical and sub-tropical areas of Australia, or in pots or glasshouses in cooler states. Cinnamon trees have glossy foliage and small flowers, and the inner bark is used as a spice. It takes about two years for the bark to be ready for harvest, and the harvesting process involves cutting stems, peeling the bark, and drying it to form cinnamon sticks.
| Characteristics | Values |
|---|---|
| Cinnamon species | Cinnamomum verum, Cinnamomum zeylanicum, Cinnamomum spp., Cinnamomum cassia |
| Appearance | Tall trees or smaller shrubs with glossy foliage and small flowers |
| Growth rate | Slow to moderate |
| Planting time | Spring or early fall |
| Climate | Warm and humid, with temperatures averaging 80°F (26.6°C) |
| Soil | Rich, well-drained, slightly acidic, sandy loam |
| Watering | Regular, ensuring the top two inches of soil don't dry out |
| Sunlight | Full sun (at least 6-8 hours daily) with some afternoon shade in hot weather |
| Harvesting time | Every two years, after the first two years of growth |
| Harvesting method | Cut stems, scrape outer bark, peel inner bark, dry for a week |
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What You'll Learn
Cinnamon tree varieties and their appearance
Cinnamon is the name given to several species of trees in the genus Cinnamomum, which is a member of the family Lauraceae. Cinnamon species can vary significantly in appearance, with some growing into tall trees and others remaining smaller shrubs.
The most well-known species is Cinnamomum verum, also known as "true cinnamon" or Ceylon cinnamon, native to Sri Lanka. These trees are characterised by their gorgeous, glossy, oval-shaped leaves and thick bark. The new growth on these trees is particularly distinctive, with bronze to pink or red foliage.
Cinnamomum verum is considered a small tree, suitable for growing in pots or in the ground in tropical and subtropical areas of Australia. It prefers a warm, humid climate and can tolerate temperatures as low as 40 degrees Fahrenheit (4.4 degrees Celsius).
Another popular variety is Cinnamomum zeylanicum, which is also sometimes referred to as Ceylon cinnamon. This variety is also native to Sri Lanka and is known for its fine, sweet aroma and mild, complex flavour with notes of citrus and flowers.
Cassia cinnamon, also known as Chinese cinnamon, is mainly grown in China and Indonesia. Cassia trees are more robust and adaptable to different climate zones. The bark of Cassia trees is thicker and more challenging to process, resulting in coarser, darker, and thicker cinnamon sticks. Cassia cinnamon has a strong, spicy flavour that pairs well with savoury dishes and baked goods. Due to its high coumarin content, a natural flavouring agent, Cassia cinnamon should be consumed in moderation to avoid potential liver damage.
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Soil, water and sunlight requirements
Cinnamon is a tropical plant that thrives in warm and humid climates with temperatures averaging 80 degrees Fahrenheit. It can be grown outdoors in USDA hardiness zones 10 through 12, which includes tropical and sub-tropical areas of Australia.
Cinnamon trees prefer rich, well-drained, slightly acidic soil with a pH of around 6.5 to 7. Sandy loam soil works well, and regular watering is essential to prevent the soil from drying out completely. Cinnamon plants do not do well in waterlogged soils, so heavy clay or hardpan soils should be avoided. If your garden soil is not suitable, you can grow cinnamon in containers with a well-drained, acidic potting mix (half sphagnum moss and half perlite).
Cinnamon trees require full sun, meaning at least six to eight hours of direct sunlight daily. They can be grown indoors or outdoors as long as they receive adequate light and are protected from frost. However, in very hot and dry weather, they will benefit from some afternoon shade.
Cinnamon trees can grow to be quite large, so choose a location that provides enough room for their mature size. Ensure the area receives sufficient sunlight and is not shaded by larger trees or shrubs.
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Common pests and how to treat them
When growing cinnamon in Australia, it is important to be aware of potential pests that can damage your crop. Here are some common pests that may affect your cinnamon plants and strategies for treating them:
One of the most common pests you may encounter is the cinnamon thrip. These tiny insects feed on the leaves and buds of cinnamon trees, causing discolouration and distortion. They are difficult to spot with the naked eye, but their presence can be identified by the silvery-white streaks they leave on the leaves. To control cinnamon thrips, introduce natural predators such as minute pirate bugs and big-eyed bugs, which feed on thrip larvae and adults. You can also use insecticidal soap or neem oil as a contact insecticide, ensuring you spray the underside of leaves where thrips often congregate. Ensure you follow the instructions on the chosen product and be mindful of the environmental impact, opting for organic or natural treatments where possible.
Scale insects are another common pest of cinnamon trees. These small, sap-sucking insects attach themselves to the stems and branches, feeding on the plant's juices. They can cause leaf yellowing, stunted growth, and even the death of the tree if left untreated. To manage scale insects, encourage natural predators such as parasitic wasps and ladybugs, which feed on scale insects. You can also use horticultural oil or insecticidal soap, coating the affected areas thoroughly. For severe infestations, carefully prune and dispose of heavily infested branches to prevent the spread.
Cinnamon plants may also fall victim to caterpillar attacks. These leaf-eating pests can defoliate a tree quite rapidly. Signs of caterpillar activity include chewed leaves with large, irregular holes and frass (caterpillar droppings) on the leaves and ground below. To control caterpillars, introduce natural predators such as parasitic wasps and birds. You can also use Bacillus thuringiensis (Bt), a natural bacterial insecticide that specifically targets caterpillars without harming other beneficial insects. Spray the affected areas, ensuring good coverage of the leaves, and repeat applications as needed.
Lastly, keep an eye out for mealybugs, which are small, cottony-looking insects that feed on plant sap. They tend to congregate in protected areas, such as leaf axils and stem joints. Mealybugs excrete a sticky honeydew substance, leading to sooty mould growth on the leaves. To control mealybugs, use a cotton swab dipped in rubbing alcohol, gently wiping each insect to kill them. You can also use insecticidal soap or neem oil, ensuring thorough coverage. For severe infestations, systemic insecticides may be necessary, but always check for compatibility with cinnamon trees and follow instructions carefully.
Remember to regularly inspect your cinnamon plants for any signs of pest activity and treat them promptly to ensure the health of your trees.
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Harvesting methods and frequency
Cinnamon is a tropical plant that thrives in warm and humid climates. It can be grown in pots or directly in the ground in tropical and sub-tropical areas of Australia. When growing cinnamon, it is important to choose a location that receives full sun, around 6 to 8 hours of direct sunlight daily, and protect it from frost. The soil should be rich, well-drained, and slightly acidic, with a pH of 6.0 to 7.0. Cinnamon plants need regular watering, and irrigation during dry periods to replicate the rainfall in their native tropics.
Harvesting cinnamon involves collecting the bark, which is the source of the spice. The first harvest can take place two to three years after planting, and subsequent harvests can occur every two years. The process begins by cutting off individual branches or the entire tree at the trunk. The outer bark is scraped away to reveal the yellowish-orange inner bark, which is the edible part of the plant. This inner bark is then carefully peeled into strips using a sharp knife or paint scraper. The strips are dried indoors for about a week, curling into the familiar shape of cinnamon sticks.
For potted cinnamon plants, the harvest may be limited to tiny twigs and leaf buds rather than mature bark scrolls. However, these can still be dried and used to infuse sugar or other ingredients with a strong cinnamon scent.
When harvesting cinnamon, it is important to cut 4 to 6 stems close to the ground during late spring or late summer. Choose straight, healthy stems and use a fine-toothed saw to make cuts at a 30-degree angle, slanting towards the middle of the tree. The rainy season is ideal for harvesting as the bark will be easier to peel away.
Cinnamon trees do not require pruning before harvesting, as the process naturally takes care of shaping the tree. However, heavy pruning may be necessary to promote suckering, which provides the bark used for cinnamon quills. Suckers are harvested when they are about one inch thick, and the rough outer bark is removed before carefully cutting and peeling the inner bark.
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How to dry cinnamon sticks
To dry cinnamon sticks, you'll need to first obtain fresh cinnamon branches. In Australia, you can source these from local nurseries or online specialists, as cinnamon trees can be grown in tropical regions of the country. Once you have the fresh branches, follow these steps:
Step 1: Prepare the Cinnamon Branches
Choose healthy, vibrant branches for the best results. Cut the branches to a length that will fit your chosen drying setup; this could be an oven, a food dehydrator, or a warm, dry place with good airflow. If using an oven or dehydrator, preheat it to a low temperature, around 60-70 degrees Celsius.
Step 2: Remove the Bark
Using a sharp knife, carefully peel the bark from the branches. The bark is where the cinnamon spice comes from, so take care not to tear it. You should be able to peel it away in long strips.
Step 3: Soak the Bark Strips
Once you have your strips of bark, soak them in clean water for about 20 minutes. This helps to soften the bark and prepare it for drying.
Step 4: Dry the Bark
After soaking, remove the bark strips from the water and blot them gently with a paper towel to remove excess moisture. Then, place the strips on a drying rack, oven rack, or dehydrator trays, ensuring they aren't crowded and have space between them for airflow. If using an oven or dehydrator, leave the door ajar to allow moisture to escape.
Step 5: Cure the Cinnamon Sticks
Drying should take several hours, depending on your method and the thickness of your bark strips. You'll know they're ready when they are dry and brittle but still retain their cinnamon aroma. Once dried, your cinnamon sticks can be stored in an airtight container, and will retain their flavour for several months.
Growing and drying your cinnamon is a rewarding process, and these steps will ensure you have a supply of this wonderful spice readily available for your culinary creations.
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