Herb of the Month: Cardamom (Elettaria cardamomum)
Alternate names: Cardamom ginger
Description: A perennial plant related to ginger, cardamom is similar in appearance to both the edible and ornamental gingers. It is a tropical plant that grows up to 6-12 feet in its native habitat of southwestern Asia.
Cultivation: Grown by seed or by dividing the rhizomes. It has moderate drought resistance, but prefers moisture. Thrives in heat.
Culinary: Each seed pod provides only 1/8 of a teaspoon of ground spice, making it the third most expensive spice after saffron and vanilla. Like most seeds, cardamom quickly loses flavor when ground or sold loose, so if you can, buy the whole seed pods. Green pods are left natural, white ones are
bleached. Brown cardamom is a related plant, and not true cardamom. Discard the papery seed pod before grinding the seeds. Cardamom is used extensively in baked goods, pickled goods, beverages, meat dishes, curries and pilafs. Medicinal: Traditionally used for indigestion, nausea and vomiting. Also
in Ayurvedic medicin, it is used for bronchial and digestive complaints. It has a stimulating and tonic effect on the lungs and kidneys, and can relax spasms.
Other uses: The essential oil is used in perfumery.
Sources: The Encyclopedia of Herbs and Their Uses. By Deni Bown. Herbs and Spices for Florida Gardens by Monica Moran Brandies.
Description: A perennial plant related to ginger, cardamom is similar in appearance to both the edible and ornamental gingers. It is a tropical plant that grows up to 6-12 feet in its native habitat of southwestern Asia.
Cultivation: Grown by seed or by dividing the rhizomes. It has moderate drought resistance, but prefers moisture. Thrives in heat.
Culinary: Each seed pod provides only 1/8 of a teaspoon of ground spice, making it the third most expensive spice after saffron and vanilla. Like most seeds, cardamom quickly loses flavor when ground or sold loose, so if you can, buy the whole seed pods. Green pods are left natural, white ones are
bleached. Brown cardamom is a related plant, and not true cardamom. Discard the papery seed pod before grinding the seeds. Cardamom is used extensively in baked goods, pickled goods, beverages, meat dishes, curries and pilafs. Medicinal: Traditionally used for indigestion, nausea and vomiting. Also
in Ayurvedic medicin, it is used for bronchial and digestive complaints. It has a stimulating and tonic effect on the lungs and kidneys, and can relax spasms.
Other uses: The essential oil is used in perfumery.
Sources: The Encyclopedia of Herbs and Their Uses. By Deni Bown. Herbs and Spices for Florida Gardens by Monica Moran Brandies.