Pimenta

( pih - MEN - tah )

At-A-Glance Information

The genus Pimenta includes species of evergreen trees, and was first defined in 1821. Species are native to central and south America, Mexico, and the West Indies. This genus is famous for its members Pimenta dioica (Allspice) and Pimenta racemosa (West Indian Bay Tree). Grow these trees as members of orchards or as ornamentals in the landscape. Take care when adding these to the landscape, as the essential oil from fruits and other plant parts is toxic when ingested in large doses.

Petroselinum Species and Varietals

The genus Pimenta is a member of the plant family Myrtaceae, and includes 19 species. The USDA growing zones for these tropical trees include 10, 11, and 12. To find your zone, click here: Zone Map.

Pimenta dioica (Jamaican Pepper, Myrtle Pepper, Pimenta, Pimento, Allspice Tree, Jamaican Allspice, Guatemalan Allspice, Pimenta Gorda, Mexican Allspice)
This species, native to the Greater Antilles, Mexico, and central America, is cultivated in many parts of the world. It is the source of the spice Allspice, which is made from the dried fruits produced by trees. The leaves and wood of trees are often used for smoking meats to impart the same flavor profile.

Pimenta racemosa (West Indian Bay Tree, Bay Rum Tree, Ciliment)
This species is native to the Caribbean region, and is used in cooking and distilled into an essential oil, which produces the fragrant cologne called 'Bay Rum'. Trees reach between 13 and 40 feet tall when mature, and produce dark green foliage and clusters of small white flowers.

Caring for Pimenta

These tropical trees can be grown in USDA zones 10-12, and require a warm, humid climate to grow well. In northern climates, grow these plants in containers to be brought indoors in wintertime, or simply grow in a greenhouse. Make sure they are planted out of cold and wind. If you are growing Pimenta with the goal of harvesting, make sure to purchase both a male and female tree from the nursery. Plant Pimenta trees in a space in the landscape that receives full sun; ideally, these plants like to get between 6 and 8 hours of sun each day to grow and produce well. They appreciate afternoon shade in the warmest climates, especially if the air is dry. Space trees about 30 feet apart. Pimenta trees do not grow well in compacted soils; ensure that substrate is well-draining, rich in nutrients, and has a pH of between 6.1 and 7.8 (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. After planting, water new trees regularly as they establish a strong root system. At maturity, these tropical trees appreciate consistent waterings, especially during hot or dry weather.

Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Fertilize yearly in early springtime and again in summer with an application of 2 inches of compost around the base of trees. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. Prune young trees to establish a healthy, strong branching structure. The best time to prune these trees is in springtime before new growth starts for the season; ongoing prunings should work to remove crossing, damaged, dead, or diseased branches and increase airflow through the canopy. These trees will readily re-seed and spread where conditions are favorable. To discourage this tendency, make sure to collect berries from the ground as quickly as possible.

Harvesting Pimenta Trees
For a female tree to create berries, a male tree needs to be within pollination range. Otherwise, fruits will not be produced. Young trees start producing fruits when they are between 3 and 6 years old (depending on growing conditions). Fruits are harvested when they are large enough but still green and unripe. Green fruits should be about 1/8 to 1/4 inch across, and can be hand-picked right off the tree. Set the unripe berries out in the sun to dry; after a while, they will attain a reddish color. They are then ready to be stored in an airtight glass container in a cupboard. They can remain in storage for 3-4 years. Dried Allspice berries are commonly ground into a powder before use and used to season a variety of dishes. Leaves can also be used to add flavor; pick them when they are at the desired size and use them immediately; they do not store well.

Propagation

Pimenta, or Allspice, can be propagated by cutting or seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your Allspice tree, follow the instructions below:

Propagating Pimenta 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 paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
Harvest your seeds. They are located inside the berries produced by female trees. Once berries are ripe and have attained their dark purple-black color, they can be harvested and sliced open to remove the seeds inside. Soak the seeds in lukewarm water for 24 hours before sowing.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area 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 around 6 weeks from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant 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 the next spring (after the danger of frost has passed), when you can transplant it to its new home. Make sure to harden off the tree properly before planting outside permanently.

Propagating Pimenta by Cutting

Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand.
In early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Cut one or more 6-8 inch portion(s) of the end of a non-blooming branch and strip the leaves off of the lower half. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about four to six weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots.
Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new plant.