The sweet aromatic seeds of green cardamom have been prized for centuries, and today remain one of the world’s most expensive and versatile spices. The seed are a crucial ingredient of Indian garam masala and flavour a plethora of Asian, Arabic and African dishes, both sweet and spicy. Harvest leaves as required or pods in late summer. This leafy perennial is at home in the rainforests of India, and thrives in a frost-free, shaded position with regular summer irrigation. Grow indoors in cool climates.
Cardamom does best in tropical and sub tropical areas. Will grow in cooler regions but will need added warmth and humidity to flower. Plant rhizomes in Autumn to spring about 5cm deep and 50cm apart in deep, nutrient rich, well drained soil. Mist for increased humidity in dryer climates. Flowers are produced in spikes at the base of the plant. Young Cardamom plants take three years to begin fruiting. Harvest the green seed capsules before they have fully ripened for best flavour.