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The spice or condiment, allspice, is made from the dried, unripe
fruit of the allspice or pimento tree. This is a small tree with
large 4-8 in ( cm) long leaves. These are leathery, evergreen,
opposite, oblong, aromatic and quite attractive. The whitish gray
bark peels in thin sheets. The white flowers are about a 0.25 in
(0.6 cm) across and borne in many flowered pyramidal cymes
originating from the leaf axils. The fruit is a brown berrylike
drupe, about a 0.25 in (0.6 cm) long. The leaves and fruit smell
like a combination of cloves, black pepper, nutmeg, and cinnamon,
hence the common name.
Location
Allspice is native to the West Indies, southern Mexico and Central
America. Culture
Light: Full sun.
Moisture: Drought tolerant when established.
Hardiness: USDA Zones 10 -11 . May survive with protection in 9B.
Established trees can tolerate temperatures down to 28ºF (-2.2ºC),
but will be damaged at temperatures around 25ºF (-3.9ºC).
Usage
This is a slow growing, beautiful little tree and well worth growing
in a container on a patio or, in tropical climates, in a shrub
border. It may not flower and fruit outside its native range, but
the big glossy aromatic leaves are an attraction.Propagation: By
seed. |
