Description
Calycanthus floridus
Easy care deciduous shrub naturally occurring as an understory plant in woodlands of the Eastern US from Virginia to Florida. Carolina Allspice is related to magnolias and has glossy bright green leaves and unusual small reddish-brown flowers from late Spring to mid Summer, followed by urn-shaped seed capsules. Grows to approx. 2m high x 2m, sometimes taller in shade. It can be kept pruned as a hedge if required. Frost hardy.
Happy in average, well-drained soil in full sun to part shade. The fragrance and flavour will be stronger if it is in a sunny spot however. It is tolerant of a wide range of soils, including clay, but prefers a rich loam. It can handle brief periods of drought or inundation but is happiest with regular moisture. Prune straight after flowering to maintain a compact shape. Allspice can sucker, so remove root suckers regularly if you don’t want it to spread.
The aromatic bark can be dried and used as a substitute for cinnamon, nutmeg, cloves or allspice. Dry out winter prunings for a couple of days then scrape off the bark and store the flakes in an airtight container for up to a year. Use in sweet or savoury dishes such as curry, rice pudding or pancakes.
The leaves contain small quantities of camphor and can be used as an insect repellent e.g. in linen and clothing drawers, in pot pourri, in perfume and as a disinfectant.
The Iroquois and Cherokee people often used the leaves and bark of this plant for ceremonial purposes, including in healing ceremonies and in rituals to encourage positive and ward off negative energy.
There is still a rich symbolism around the plant in the US, where it is depicted in traditional arts and crafts. It often represents connection to past generations and themes of renewal or nostalgia for simpler times, as well as being a representation of resilience and beauty in nature.
Calycanthus species have a long history of use in American herbal medicine, particularly by the Cherokee people of the eastern US. This plant was often used externally for dermatological issues, especially for children – resins from the bark would be used on sores and wounds and in an infusion for hives. A strong decoction of root bark was also used as a strong emetic to induce vomiting, and a weaker one was used for kidney and bladder issues. A cold infusion of the bark was used as an eyewash for those with failing eyesight. An inhalation of the flowers was said to ease respiratory complaints. Later the settlers used tea of Carolina Allspice as a calming tonic for malaria. Modern herbalists use it occasionally as an antispasmodic and disinfectant but due to the calycanthine content it can be a powerful heart depressant, however, and should be only be prescribed by qualified herbalists not used for self medication. Calycanthine is an alkaloid similar to strychnine and is toxic to humans and animals.
However Carolina Allspice is listed and described as an edible spice with no toxicity warnings in the well known Homegrown Revolution book by the ethnobotanist James Wong (who trained at Kew Gardens and writes for the New Scientist magazine). The Cherokee people used the seeds used to poison wolves, so clearly knew about the potential toxic effects and were able to use it in appropriate quantities. Caution advised.
Caroline Allspice is also known as Sweetshrub due to the often fragrant flowers, although the degree of fragrance is very variable from plant to plant. The bark and leaves often also have a spicy aroma. Note that it is not the same as the culinary ‘Allspice’ which is the berry of the plant Pimenta dioica, a tropical tree in the Myrtle family.
PB3 Certified organic plant
