Cinnamon is an aromatic spice derived from the inner bark of trees belonging to the genus Cinnamomum, such as C. verum (Ceylon cinnamon) or C. cassia. Valued globally for its warm, sweet flavor, it is widely available in ground form or as rolled sticks, also known as quills. Many people interested in gardening wonder if they can grow the spice from the dried sticks purchased at the grocery store. This article explains why that is not possible and guides you through the proper horticultural methods for cultivating a cinnamon plant, from propagation to harvesting and curing the bark.
Why Cinnamon Sticks Cannot Be Grown
A cinnamon stick is the final, processed product and is not viable for propagation. It consists of the inner bark stripped from the tree, dried, and rolled into a quill shape. This material is biologically dead and lacks the cellular structures necessary for regeneration.
Plant growth relies on the cambium layer, a thin band of living tissue located between the bark and the wood. When the bark is harvested, this cambium layer is destroyed or removed, preventing the stick from sprouting roots or leaves. A cinnamon stick is neither a seed (which contains an embryo) nor a cutting (a piece of stem with active tissue capable of forming roots).
Proper Methods for Starting a Cinnamon Plant
Successfully starting a cinnamon plant requires acquiring live material, either through stem cuttings or from fresh seeds. Vegetative propagation via cuttings is the most reliable and efficient method for home growers.
Cuttings
Semi-hardwood cuttings are recommended, taken from healthy, mature stems that are not too soft or too woody. Cuttings should be six to eight inches long and possess two to three leaf nodes.
Dipping the cut end into a rooting hormone, such as one containing indole-3-butyric acid (IBA), significantly increases the probability of root formation. These treated cuttings are then planted in a moist, well-draining medium. Roots typically develop within 45 to 60 days in warm, humid conditions.
Seeds
Starting the plant from seed is less reliable because Cinnamomum verum seeds quickly lose viability after harvest. Fresh seeds must be sourced from ripe fruits, cleaned of pulp, and sown immediately in rich, sandy soil. Germination can occur in about three to four weeks, but the overall success rate is often low, making this method less popular for casual cultivation.
Essential Growing Conditions and Ongoing Care
The cinnamon tree thrives in conditions mimicking its native habitat in Sri Lanka and Southern India, requiring high heat and humidity. It grows best in USDA Hardiness Zones 10 to 12, where temperatures remain consistently warm, ideally between 77°F and 86°F (25°C and 30°C). Cinnamon is highly intolerant of frost and must be grown in containers and overwintered indoors in cooler regions.
The tree requires rich, well-draining soil, ideally a loamy mix with a slightly acidic pH between 5.5 and 6.5. Water consistently to keep the soil moist but never waterlogged, as poor drainage can lead to root rot and bitter-tasting bark. Young plants benefit from partial shade, but mature trees can tolerate full sun when acclimated slowly.
Regular feeding with a balanced fertilizer, such as a 10-10-10 formulation, is recommended during the active growing season to support robust growth. Pruning is also an important part of ongoing care, as it encourages the formation of multiple new shoots from the base of the plant. This bushier growth habit provides the young stems necessary for bark harvesting.
Harvesting and Curing Cinnamon Bark
The process of harvesting the spice requires the tree to reach an age of at least two to three years. This allows the young stems to develop the necessary thickness and aromatic oil content.
The traditional method involves coppicing, or cutting the entire stem down to the stump, which encourages the production of new, straight shoots for future harvests. The bark is best removed during the rainy season when the cambium is active and high humidity makes the bark pliable and easier to peel. Stems with a diameter between 1.2 and 5 centimeters are selected for the highest quality spice.
The outer, rough bark is first carefully scraped away using a fine knife, exposing the softer inner bark, which is the source of the spice. This inner layer is then peeled off in thin sheets and allowed to dry in a shaded, well-ventilated area. As the thin strips dry, they naturally curl inward into the characteristic tube shape, and smaller strips are often layered inside larger ones to form the finished quills sold as cinnamon sticks.