Cardamom

Other names

Ceylon Cardamom, Malabar Cardamom

Growth habit

Herbaceous

Perennation

Cultivated as annual

Native distribution

India

Biocultural value

Aromatic seeds are a common ingredient in Indian, Lebanese, Syrian and Egyptian cuisines. Cardamom flavored coffee is very popular in the Middle East. In Scandinavia the seeds add charcterisic flavor to breads. Leaves can also be used as a seasoning.

Location

Robison Herb Garden

Source of plant

Richters

Description

To 3m; rhizome thick. Leaves 60x10cm, linear-lanceolate, acuminate, downy beneath. Flowers in loose 60cm spike; corolla 2cm, white; lip striped with pink, lilac or violet with yellow edge. Fruit aromatic.

USDA Hardiness Zone

10

Special characteristics

tender perennial, food