I don’t do a lot of houseplants, but I do have a few things indoors that aren’t cold-hardy enough to live outdoors.
- Black pot: Meyer lemon tree
- Gold scrollwork pot: Bay laurel (for bay leaves)
- Gray pot (far back): Hibiscus (this one makes flavorless tea, sadly)
- Square pot (on floor): Cinnamon
- Terra cotta pot (foreground): Ginger
I’ve grown ginger in a pot before; it took 9 months but I had a nice harvest.
The bay tree is cranking out leaves like crazy, and they’re the best bay leaves I’ve ever tasted. The last flush of growth made leaves almost as big as my whole hand. Wacky. The tree branches every time it’s pruned, which resulted in an odd 2′ long branch sticking out to the side. I just trimmed that off about a week ago. Then you cut the leaves off the branch and let them dry, and use as you would bay leaves.
The lemon tree is tiny and I think suffered some transplant shock, but it’s just started to put out some minute new leaves, so I think it might pull through.
The cinnamon tree I just planted last Monday. I’m really excited about this one. Cinnamon plants are really hard to find. I got mine from FloraExotica, a place in Canada with an underwhelming web site and kludgy payment system, because it was the only place I could find that had them in stock. It arrived without a hitch and it appears to be in good shape. I’m happy that this one has side branches off the main stem already. It’s the bark of the side branches that you eat, and like the bay, when you trim a branch, two more take its place. That should make this a long-lived and productive plant.
My dream is to serve homegrown pumpkin pie at Thanksgiving next year. And who knows; if the sugar beets work out, it might be 100% local!