It’s December, the month of holidays, cold weather, cookies in the oven and the fireplace burning. The herb that has been on my mind to write about is an aromatic, sweet, pungent herb, which many of us think of as a spice. That lovely herb is Cinnamon,
Cinnamomum zeylanicum. A native of Sri Lanka, Cinnamon thrives in tropical climates. The tree prefers sandy soils, a lot of rain and a sheltered position. It was originally grown in Southern Asia and used as a treatment for diarrhea and fever long before it began it’s use as a culinary spice.
I think of Cinnamon this time of year as I crave Cinnamon sticks in hot, spiced apple cider, in mulled wine, Chai tea and in Wassail. I smell cinnamon on many decorative Christmas ornaments, including fireplace brooms and scented pine cones for the fireplace. Cinnamon is not only used in cooking and baking, but it is also quite medicinal. Acting as a stimulant, Cinnamon warms the organs to treat diarrhea, cramps, heart and abdominal pains, coughing, wheezing and lower back pain. Being an excellent carminative (as many of the aromatic herbs are – the ones we use as spices); Cinnamon helps to relieve nausea and vomiting (due to the chemical constituents called catechins) and flatulence. One delicious way of preparing Cinnamon is simmering it in milk, with a bit of honey and then using it for indigestion, gas and diarrhea.
The dried bark of Cinnamon is used to stimulate circulation so it is an effective tea for the common cold. It’s wonderful taste and action as an effective catalyst for other herbs, makes it quite useful in formula tea blends. The essential oil of Cinnamon can be used as a chest rub and as an abdominal massage for babies with colic. For the gardeners out there, Cinnamon essential oil is used to treat fungal disease on plants as it contains antifungal and antibacterial properties. Just mix a few drops of the essential oil in water, along with some orange oil, and spray the mixture on the affected parts of the plant.
Cinnamon zeylanicum is generally considered to have a somewhat stronger medicinal action, than it’s close relative, Cinnamomun cassia,
although most species maintain similar properties.
Not only sweet, aromatic, delicious and great on toast, but good quality sticks of organically grown Cinnamon can be brewed up as a tea, by itself, or mixed with other herbs when needed for colds, fever, indigestion or nausea. Use Cinnamon all month long as you bake those wonderful cookies, cakes and goodies for all your loved ones.
