TopTropicals Plant Catalog
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Anethum graveolens Family: Apiaceae Dill Origin: Eastern Europe            Dill is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens. The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe. Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness. To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away. Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant. Used in: Teas; seasoning for butter, cakes, bread, vinegars, soups, fish, pickles, salads, etc.; flowers in crafts. Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3–10 years. |  |
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 | Calycanthus floridus Family: Calycanthaceae Sweetshrub, Carolina allspice, Strawberry shrub, Pineapple shrub Origin: Southeast USA     Sweetshrub has many common names, all alluding to the aromatic properties of its leaves, bark, twigs and roots. Best of all is the wonderfully fruity scent produced by the unusual flowers. Sweetshrub is easy to grow in average soil, is easy to care for and is essentially pest-free. Undemanding shrubs, they flower best in a sunny but sheltered position in fertile , humus-rich, moist soil. Hardiness: USDA Zones 5 - 9. Propagate by seeds, layers, and divisions. This shrub produces suckers in profusion. These can be easily dug and planted in a new location - at just about any time of the year provided the transplants are kept moist. |  |
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 | Calyptranthes pallens Family: Myrtaceae Spicewood, Pale Lidflower Origin: Tropical America   Flowers appear at the beginning of the rainy season. Their fragrance escapes from hundreds of tiny blossoms to form a cloud that hovers over the area. |  |
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 | Canella winterana Family: Canellaceae Winter Cinnamon, Wild Cinnamon Origin: Florida, Tropical America   Wild Cinnamon is a salt tolerant large evergreen shrub or small tree native of Florida and tropical America. Purple and white showy flowers cover the tree in summer and fall followed by bright red berries clustered near the tips of branches. Thick, obovate to spatulate shaped leaves fill the dense canopy with a medium- to olive-green color. The trunk grows straight up the center of the canopy and develops thin branches that grow to no more than about 4 feet long. Leaves are very aromatic. |
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 | Cinnamomum aromaticum, Cinnamomum cassia Family: Lauraceae Cassia cinnamon, Chinese cinnamon Origin: Sri Lanka, Thailand This variety of cinnamon has large 10"-12" long leaves which are highly aromatic as much as bark that is used for commercial cinnamon. Cinnamon is an evergreen shrub or small tree with dark, leathery, aromatic, veined leaves, numerous inconspicuous yellow flowers and blackish berries. In cultivation young trees are cut back twice a year and sucker shoots develop from the roots. These long slender shoots furnish the bark that is the commercial product. Leaves are used as tea. Cinnamon is a very popular culinary spice and is also used in candy, gum, incense, toothpaste and perfumes. The oil is used in medicine as a carminative, antiseptic and astringent and source of cinnamon extract. Read more... |  |
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