Cinnamomum
( sin - uh - MOH - mum )
At-A-Glance Information
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This genus of evergreen, aromatic shrubs and trees is native mainly to Southeast Asia and Oceania/Australia. This is an economically important genus worldwide, as the bark of certain species are harvested for the spice Cinnamon. These are important trees in mountains, tropical areas, mixed forests, and coniferous and deciduous forests, and some species are great drought-tolerant choices for landscapes. Use these fragrant trees as ornamentals, to provide shade in lawns or over patios and decks, or simply for harvesting spices.
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cinnamomum species and varietALS
The genus Cinnamomum is a member of the plant family Lauraceae and includes 250 species. A related tropical genus, Aiouea, was recently reclassified based on molecular data and moved into its own genus, and some other species that were once in Cinnamomum were transferred to the genus Camphora.
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Cinnamomum burmanni (Cinnamomum burmannii) (Indonesian Cinnamon, Padang Cassia, Batavia Cassia, Korintje) This species, cultivated as a spice, is native to Southeast Asia. These trees reach about 23 feet tall at maturity, and have aromatic bark and smooth, angular branches. Leaves are glossy and green, and flowers are white, blooming in early summer. Fruits are dark drupes, appearing after flowers fade. The most common and affordable Cinnamon in the United States is made using the bark of this tree. |
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Cinnamomum cambodianum (Cambodian Cinnamon) These evergreen trees form dense canopies of foliage and reach between 50 and 82 feet tall at maturity. This species is native to Cambodia, where it grows in moist, dense foothill forests. |
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Cinnamomum camphorum (Cinnamomum officinarum)(Camphor Tree, Camphorwood, Camphor Laurel) This species of evergreen tree needs full sun to light shade and little to regular water. They are native to Asia and slowly grow to reach 50-60 feet tall and just as wide. Trunks are heavy and the general habit is of a wide canopy shade tree. Leaves are aromatic,. New foliage is pink, red, or bronze and matures to a shiny yellow-green color. Flowers are fragrant and yellow. Small black fruits follow the flowers. These trees create a good amount of litter, especially in early springtime when leaves, flowers and berries drop from the tree. |
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Cinnamomum cassia (Cinnamomum aromatica) (Chinese Cassia, Chinese Cinnamon) This tree is native to China and Southeast Asia, and its bark is used as a spice. Cassia Cinnamon is the most widely used in North America; its buds are also used as a spice. Trees reach between 33 and 50 feet tall and have greyish bark. Leaves are glossy green and elongated; reddish when new. Flowers are white, blooming in terminal clusters. |
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Cinnamomum cebuense (Cebu Cinnamon, Kaningang) This species of Cinnamon is native to Cebu Island in the Philippines. These trees reach between 13 and 26 feet tall when mature, and new foliage is reddish pink. This species is highly prized for its aromatic bark and leaves that are used for medicinal and culinary purposes. |
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Cinnamomum lourieroi (Saigon Cinnamon, Vietnamese Cinnamon, Vietnamese Cassia) This species produces a more expensive type of Cinnamon with high levels of Coumarin. It is mainly produced in Vietnam. |
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Cinnamomum malabatrum (Wild Cinnamon, Country Cinnamon, Malabathrum, Edana, Therali, Vazhana) Edemic to India, this species reaches up to 50 feet tall at maturity, and has aromatic leaves. Bark is sometimes used in cooking, though it is considered inferior in taste to common Cinnamon. |
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Cinnamomum oliveri (Camphorwood, Oliver's Sassafrass, Black Sassafrass, Cinnamonwood) This species reaches 100 feet tall and is common in temperate rainforests in mountainous regions. These trees are native to Bark is grey to brown and leaves are green with somewhat wavy margins. Flowers are cream-colored and fragrant, blooming in October through November. Fruit that follows is black to blue-black and shiny, only appearing once every seven or so years. |
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Cinnamomum osmophloeum (Pseudocinnamomum, Indigenous Cinnamon) Native to Taiwan, this species' bark is used as a Cinnamon substitute, though is more often harvested to make essential oils. |
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Cinnamomum tamala (Indian Bay Leaf, Tejapatta. Malabar Leaf, Indian Bark, Indian Cassia, Malabathrum, Tejpat) This species is native to India, Bhutan, Bangladesh, Nepal and China, and takes the form of a 66 foot tall tree with evergreen foliage. Leaves have a clove-like aroma and a peppery taste, and are commonly used to impart a cinnamon-like flavor to dishes or to wrap prepared food. |
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Cinnamomum tenuifolium (Japanese Cinnamon) These small to medium-sized trees reach up to 50 feet tall and are native to Korea, Japan, Taiwan, and eastern China. This species is affected by habitat loss and is considered threatened in its native range. The timber from these trees is hard and durable, and is used for furniture and home construction. |
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Cinnamomum verum (Cinnamomum zeylanicum) (True Cinnamon Tree, Ceylon Cinnamon Tree) These small evergreen trees are used to produce the classic spice, Cinnamon. They are native to Sri Lanka, and reach between 30 and 50 feet tall at maturity. Leaves are green and flowers are greenish white, followed by fruits that ripen to purple. |
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Cinnamomum virens (Red-Barked Sassafrass, Black Sassafrass, Camphorwood, Scentless Cinnamon Wood, Native Camphor Laurel) This species is native to Queensland, Australia, where it grows in volcanic or poor soils. These trees reach 100 feet tall and have small, spreading crowns. Bark is reddish-brown and relatively smooth, and branches are green and smooth. Flowers bloom February through July, and fade to reveal black drupe fruits. |
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Caring for and pruning cinnamomum Trees
The trees in this genus prefer to be situated in full sun to partial shade. These trees thrive when they receive between 6 and 8 hours of direct sun each day. In hotter or more dry climates, these trees can tolerate some partial shade, especially in the late afternoon hours. These trees are known for having somewhat fragile branches, and therefore should be planted where they are protected from strong winds. Well-draining soil is key to the health of these trees. Loamy or sandy soil is best, and a slightly acidic to neutral pH (between 5.5 and 7.0) is ideal. If soil is heavy clay or overly compacted, make sure to amend the planting area with plenty of organic material before planting to improve both soil texture and drainage. Apply a thick layer of mulch after planting to suppress weed growth, manage soil temperature, and increase soil moisture retention. Water newly planted trees regularly, ensuring that waterlogged conditions do not develop around the root zone. When these trees are mature, they can tolerate some drought. However, it is best to continue to give larger trees deep waterings once or twice a week in the warmest months of the year. It is best if soil does not completely dry out between waterings. Fertilizing these trees is not always necessary, but they do benefit from a yearly application of compost around their base. Prune trees lightly to remove dead or damaged branches and to shape the tree if necessary. If branches are damaged or broken by the wind, remove them. In colder climates, these trees will need some winter protection from freezing temperatures. Using frost cloths or burlap is suggested, and mulching heavily around the base of the tree can help insulate the roots from cold temperatures, as well.
Harvesting Cinnamomum Trees
Most cinnamon harvesting activities are done in cultivated groves of trees, as the tree itself is usually cut down in the harvesting process. However, backyard harvesting of cinnamon from these trees is also possible. Species that are most commonly harvested for Cinnamon include Cinnamomum cassia, Cinammomum verum, Cinnamomum burmannii, Cinnamomum loureiroi, and Cimmamomum tamala. Trees that are over 2 to 5 years of age can be harvested for their bark, and harvesting can happen as frequently as every two years. On mature trees, the bark will be brown and leaves will be firm. The best time to harvest a tree for Cinnamon is after a heavy rain, which helps to soften the bark. Try to choose branches that are between 1.5 and 2 inches in diameter for best results. Branches should be cut off at a 45 degree angle using large pruners or a pruning saw. Make a clean cut with sharp tools. If branches are completely dry (if you are not harvesting after rain), branches will need to be soaked for a few hours in water before being worked with. Once bark is moist, use a sharp knife to score the branch in 3-inch sections, being careful to not cut all the way through the branch. Next, use a paint scraper (or similar tool) to scrape off the cinnamon in sheets. Start at one end of the scored areas and scrape upwards, removing the redish-brown cinnamon layer. Clean off the cinnamon sheets to remove the tree's inner core (the heartwood), which will be lighter in color and is not edible.
Lay out the cinnamon sheets to dry in a clean, warm environment. Make sure they are placed out in a single layer for optimal drying. In 4 or 5 days, the cinnamon should be curled up into small scrolls which can be broken up. These sheets can be stored as-is or ground into a powder. Sealed glass containers are best for storing harvested cinnamon especially when kept out of hot, moist environments. Harvested cinnamon can be stored for up to 2-3 years, though it does lose some of its flavor potency over time. Leaves of Cinnamomum tree species can also be used to extract cinnamon oils or be dried and used for teas for a mild cinnamon flavor.
Harvesting Cinnamomum Trees
Most cinnamon harvesting activities are done in cultivated groves of trees, as the tree itself is usually cut down in the harvesting process. However, backyard harvesting of cinnamon from these trees is also possible. Species that are most commonly harvested for Cinnamon include Cinnamomum cassia, Cinammomum verum, Cinnamomum burmannii, Cinnamomum loureiroi, and Cimmamomum tamala. Trees that are over 2 to 5 years of age can be harvested for their bark, and harvesting can happen as frequently as every two years. On mature trees, the bark will be brown and leaves will be firm. The best time to harvest a tree for Cinnamon is after a heavy rain, which helps to soften the bark. Try to choose branches that are between 1.5 and 2 inches in diameter for best results. Branches should be cut off at a 45 degree angle using large pruners or a pruning saw. Make a clean cut with sharp tools. If branches are completely dry (if you are not harvesting after rain), branches will need to be soaked for a few hours in water before being worked with. Once bark is moist, use a sharp knife to score the branch in 3-inch sections, being careful to not cut all the way through the branch. Next, use a paint scraper (or similar tool) to scrape off the cinnamon in sheets. Start at one end of the scored areas and scrape upwards, removing the redish-brown cinnamon layer. Clean off the cinnamon sheets to remove the tree's inner core (the heartwood), which will be lighter in color and is not edible.
Lay out the cinnamon sheets to dry in a clean, warm environment. Make sure they are placed out in a single layer for optimal drying. In 4 or 5 days, the cinnamon should be curled up into small scrolls which can be broken up. These sheets can be stored as-is or ground into a powder. Sealed glass containers are best for storing harvested cinnamon especially when kept out of hot, moist environments. Harvested cinnamon can be stored for up to 2-3 years, though it does lose some of its flavor potency over time. Leaves of Cinnamomum tree species can also be used to extract cinnamon oils or be dried and used for teas for a mild cinnamon flavor.
Propagation
Cinnamomum can be propagated either by using cuttings or from 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 tree, follow the instructions below:
Propagating Cinnamomum by Cutting
Propagating Cinnamomum by Seed
Propagating Cinnamomum 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 spring or 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 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. Young trees should be grown indoors until they reach between 12 and 18 months of age, and then they can be planted out in the landscape.
Propagating Cinnamomum 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 between June and August. Seeds are contained inside of mature black berries produced by mature trees. Cinnamomum seeds have a low viability, so they should be sown immediately after being harvested.
- 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 20 days 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 55 and 70 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. Seedlings should be grown indoors until they reach between 12 and 18 months of age, and then they can be planted out in the landscape.
Cinnamomum trees produce fruits that blacken when ripe and are ready for harvesting in summer.
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Cinnamomum seeds.
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Problems and Pests
Cinnamomum trees are susceptible to the following pests and diseases:
- Thrips
- Leaf Spot
- Grey Blight (Pestalotia palmarum)
- Pink Disease (Corticium salmonicolor)
- Anthracnose
- Rust
Gallery
New growth on Cinnamomum trees typically is reddish-pink to salmon-colored.
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Flowers produced by these trees are small and yellow to greenish-white, blooming in spring and summer.
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Fruits emerge greenish, and mature to black.
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Videos
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Learn about how cinnamon is harvested.
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Learn about these versatile trees.
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Learn how to grow a Cinnamon tree.
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All about growing Cinnamon trees in containers.
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Resources
The New Sunset Western Garden Book: The Ultimate Gardening Guide (2012) - Page 244, Cinnamomum camphora
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