Cinnamomum chekiangense Seeds | Zhejiang Cinnamon
LATIN NAME: Cinnamomum chekiangense
COMMON NAME: Zhejiang Cinnamon
Plant Profile
Among the ornamental and useful plants raised from seed, Zhejiang Cinnamon (Cinnamomum chekiangense) stands out as a tree in the laurel family. The Zhejiang cinnamon perfumes glossy, evergreen leaves with sweet, spicy scent when they are crushed, neat, oval leaves along smooth-barked branches, and the whole tree carrying the quiet, handsome look of the true cinnamons. Foliage stays deep green through year, bark keeps smooth, grey tone, and tree grows into neat, rounded crown of warm-climate woodland. Small, pale flowers are followed by small, dark fruits that birds take. Its open flowers are a reliable stop for bees and other pollinating visitors. Put simply, this is a rewarding species for anyone willing to give it a suitable spot.
Science & Biotechnology
Research touching on Cinnamomum chekiangense ranges from the botany of the laurel family to practical horticulture, including seed handling, propagation and the selection of superior forms. Cinnamon trees have kept spice trade and chemistry labs busy for generations, and the Zhejiang cinnamon appears in studies of laurel family and essential oils. Its behaviour in gardens is well recorded, thanks to a long history in cultivation.
Uses & Benefits
Beyond its ornamental appeal, Zhejiang Cinnamon has the practical versatility that makes a plant worth growing from seed year after year. In warm garden, the Zhejiang cinnamon fills corner with quiet fragrance. Crushed leaves and bark carry aromatic oils that have served kitchens and traditional remedies for generations, and tree gives evergreen structure and shade through the year. Birds shelter in branches and take small fruits, and timber serves fine, local uses. It takes hold quickly and asks for no special treatment from then on.
Cinnamon is a spice and a medicine chest: its bark oil and polyphenols are studied for post-meal blood-sugar support, and cassia bark, Rou Gui, is a major warming herb of Chinese medicine. The leaf oil supplies eugenol for dentistry and flavoring.
Growing from Seed
Seed is the natural starting point for Zhejiang Cinnamon, and the process is uncomplicated. Broadcast the seed thinly over a fine, free-draining compost, sieve a little more compost on top, and water with a fine rose. Prick the seedlings out once they are large enough to handle, grow them on in bright light, and plant out when conditions allow.
Our Take
Zhejiang Cinnamon repays a little patience at sowing time with plenty of garden presence later.
Related Reading
Gardeners who grow Zhejiang Cinnamon often pair it with these related subjects: