Cinnamomum wilsonii seed

LATIN NAME: Cinnamomum wilsonii

COMMON NAME: Wilson’s Cinnamon

The Wilson’s cinnamon is a handsome, upright, evergreen tree of the warm forests, and its fine, oval or lance-shaped, glossy, aromatic leaves and its small, inconspicuous, yellowish-green flowers, followed by the small, oval, black, fleshy fruits, have made it a treasured and fine tree of the region. It grows as an upright, evergreen tree, reaching up to twenty metres or more, with the upright, tapering trunk bearing the opposite, oval or lance-shaped, pointed, glossy, strongly aromatic leaves and, through the late spring, the small, inconspicuous, yellowish-green flowers in the small clusters, followed by the small, oval, black, fleshy, single-seeded fruits. It is a species of the flowering tree in the laurel family, and it is native to the warm forests of the central and the western China, while it is prized for its fine, aromatic bark, and it is known as the Wilson’s cinnamon.

In the laurel family it is the aromatic, evergreen cinnamon of the warm forests, a tree whose bark and leaves carry the famous, warming scent of the family.

Scientific Research & Plant Biotechnology

The Wilson’s cinnamon holds a firm place in the spice-science papers of the laurel family, where the bark and the leaves are studied for the sweet, warming volatile oils behind the famous cinnamon of the kitchen, and the flavour chemists of the world keep the family in their programmes. The botanists have mapped its place in the warm forests of the central and the western China, and the foresters have studied the useful wood and the aromatic bark of the region. It is a tree that gives the kitchen and the forest in one, and the growers of the warm-region evergreens keep it in their catalogues.

Ecological & Economic Value & Wide Applications

In the warm garden, the Wilson’s cinnamon is the glossy, aromatic tree of the sheltered corner. Its small flowers feed the insects, its black, fleshy fruits feed the birds, and the evergreen crown gives the garden shade and shelter through the year. The aromatic bark and leaves have served the fine cooking and the flavouring of the region, and the tree grows well in the rich, moist, well-drained ground. Glossy, aromatic and kitchen-worthy.

These seeds dislike drying out — sow them as soon as they are ready, at a shallow depth in pots of rich, moist, free-draining soil, keep the pots warm and humid in a sheltered spot out of the strong sun, and the first leaves will come up steadily.