Herbs in Our Garden

Cinnamon (Cinnamomum verum)

Cinnamomum verum, the cinnamon tree (also called Ceylon cinnamon), belongs to the laurel family, Lauraceae. Native to Sri Lanka and tropical regions of Southeast Asia, this evergreen tree can reach heights of 20–40 feet in its natural habitat, though it is often kept much smaller when cultivated in containers or managed landscapes.

In a climate like Missouri, cinnamon trees cannot survive outdoors year-round due to cold winters. They thrive in warm, humid conditions with well-drained soil and partial to full sun. Missouri growers typically keep cinnamon as a potted plant, placing it outdoors during late spring and summer, then bringing it indoors before temperatures drop below about 50°F. Indoors, it prefers bright light and consistent moisture, mimicking its tropical origins.

Historically, cinnamon has been prized for thousands of years. It was traded along ancient spice routes and considered more valuable than gold in some cultures. The spice comes from the inner bark of the tree, which curls into the familiar “quills” when dried. Culinary uses are vast—flavoring baked goods, teas, savory dishes, and spice blends around the world.

Beyond the kitchen, cinnamon has notable medicinal and utilitarian uses. It contains compounds with antimicrobial and anti-inflammatory properties and has been used traditionally to aid digestion and regulate blood sugar. As an herb, cinnamon bridges the gap between food and medicine, valued for both its warm flavor and its potential health benefits, making it a timeless and versatile botanical. Cinnamon has been grown in the container garden at the MBG herb garden.