Myristica

( mir - ISS - tik - uh )

At-A-Glance Information

This genus of trees includes the species that the spices Nutmeg and Mace are derived from. Most species are medium to large trees that do well in tropical areas. These trees are native to Asia and the western Pacific. The type species of the genus Myristica fragrans, or the Nutmeg Tree, is the most economically important. Grow these trees as edimentals in the landscape or as members of backyard orchards or edible gardens. Take care when planting these trees in the landscape, as ingestion of too much Nutmeg can cause toxic side effects in humans and pets.

Myristica Species and Varietals

The genus Myristica is the type genus member of the plant family Myristicaceae, and includes 172 distinct species. The growing zones for these trees vary depending on the species; for more information, consult the information below. To find your zone, click here: Zone Map.

Myristica fragrans (Nutmeg Tree)
This evergreen species is native to the Maluku Islands, Indonesia. It is an economically significant tree, producing the spices Nutmeg and Mace. Trees typically reach between 16 and 50 feet tall, but can be seen towering around 100 feet in their native range. Leaves are dark green, and flowers are pale yellow and fleshy. Fruits are smooth with a fleshy husk, which splits in two to reveal a purple-brown shiny seed with a red or crimson covering.

Caring for Myristica

Take care when planting these trees in the landscape, as ingestion of too much Nutmeg can cause toxic side effects in humans and pets. Myristica, or Nutmeg, trees are typically purchased as grafted trees. Species are dioecious, meaning that there needs to be both a male and female tree present within pollination range of each other for fruit to be produced. They do best when planted between 30 and 40 feet apart. Grow Nutmeg trees in a space that receives full sun; ideally, these trees like to get between 6 and 8 hours of sun each day for best production. Younger trees can be susceptible to leaf burn (sunburn or sun scorch), and appreciate some afternoon shade when temperatures are at their peak, especially in warmer climates. If the planting area gets full sun, make sure to protect young trees with a 20% to 40% shade cloth. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 5.5 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish a strong root system in their new home. Once mature, Nutmeg trees have shallow roots, and appreciate consistent irrigation.

Fertilize yearly in early springtime with an application of 2 inches of compost around the base of plants. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. These plants are not heavy feeders, and this should be sufficient to provide the necessary nutrients for the active growing and flowering seasons. Prune young trees to remove any branches that grow inward and to create a strong branching structure. Nutmeg trees are naturally pyramid-shaped when young, and develop a more rounded canopy when they become established. Mature trees are large, and pruning may require the assistance of a certified arborist. These trees are able to survive in the landscape for upwards of 80 years before needing to be replaced if growing conditions are met.

Caring for Myristica in Containers
Some varieties of Myristica trees do well in containers; make sure that you are choosing a cultivar that has been grafted to a dwarfing rootstock before planting. Choose a heavyweight container that is at least 18 inches in diameter and 18 inches deep with large drainage holes in the bottom. Fill the container with a light, all-purpose potting mix or a potting mix formulated for tropical trees. Water new plantings regularly as they establish a strong root system in their new home. At maturity, these trees will need more frequent irrigation than those grown in the ground; watering every day or every two days during summertime is not uncommon. Repot the tree when it has outgrown its container in to a slightly larger one filled with fresh potting mix. If growing these trees below USDA zone 10, they will need to be brought indoors over the cooler months (once overnight temperatures drop below 55 degrees Fahrenheit). Place the tree in a sheltered space, like a greenhouse or indoors, where it can get direct sun during the day. Make sure to keep the soil adequately moist, even during the winter, and ensure that the tree is not near any areas that are drafty or have dry, cool air.

Harvesting Myristica
Myristica trees start to bear fruit at age 7 or 8, and continue to bear for decades. Each year after the tree has fully matured (which happens around 20 years of age), a single tree can produce up to 20 pounds or more. Trees are harvested when fruits are ripe; the fruit's outer rind will split open naturally to reveal the bright red Mace. Collect fruits from the tree as well as from the ground (discard any that have fungus), and bring them in to work on them. Split the fruit carefully, making sure to not damage the bright Mace layer. The Mace can then be laid out in the sun to dry for between 7 and 14 days, and is considered fully dry when it attains a pale orange-red color. The seeds, encased in a hard shell, can be dried in the sun for between 6 and 8 weeks' time. They are considered ready when the seed can be heard rattling around inside of its shell. At this time, split open the shell (with a mallet or similar device), and the nutmeg kernel will simply fall out.

Mace (the spice derived from the outer layer of the nutmeg seed) can be used in both sweet and savory dishes, and adds a subtly spicy flavor with hints of cinnamon and pepper. It is great when paired with citrus or cream. It is a perfect spice for a recipe where Nutmeg is considered too heavy of a flavor. Nutmeg is a strong, warm, aromatic spice used to add depth to sauces, meat dishes, soups, and desserts. It is best when used freshy grated.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

It is not typically recommended for home gardeners to propagate Nutmeg trees. Trees grown from seed take about eight years to flower, which is the first indicator of the sex of the tree. Seeds also rapidly lose their viability after harvesting, and must be planted quickly. Commercial growers choose to graft trees to speed up fruit production. The instructions below will guide you through the process of growing Myristica from seed. If you would like more information about grafting, see the Propagation page of this website. To propagate your Nutmeg tree, follow the instructions below:

Propagating Myristica by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a pot or tray filled with well-draining compost or other organic material. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. The fruits are pretty easy to spot, they will turn yellow-brown when ripe and begin to split open, revealing the bright reddish-pink Mace layer inside. Remove them from the tree (or simply pick them up off the ground if they are still in good condition) and bring them indoors. Split open the outer hull and remove the Mace layer. Then, soak the seed in water for 24 hours to soften the seed coat. Seeds are best when used right away, but if this is not possible, place them in a sealed plastic container in the refrigerator and plant them within 6 weeks' time.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seed the prepared pot or seed tray an inch under the soil surface. Cover them with soil and water. Place in a warm area (between 77 and 86 degrees Fahrenheit) that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes a month or longer. Pot up as necessary to maintain health and allow for a larger root system to grow.
Continue to care for the young tree as it grows. Keep it in an area with bright light (though not direct sunlight) and temperatures between 65 and 72 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until it is ready to be planted out into the landscape. Once the tree has outgrown a 5-gallon size pot, it is ready to be planted out into the landscape once nighttime temperatures warm to above 55 degrees Fahrenheit.