Cardamom (Elettaria cardamomum), also known as the "Queen of Spices," is a tropical plant cherished for its aromatic seeds used in cooking, baking, and traditional medicine. This perennial herb features lush green foliage and delicate white flowers, making it both a functional and decorative addition to gardens. Cardamom's distinctive, sweet-spicy flavor enhances a variety of dishes and beverages, making it a prized spice in culinary traditions worldwide.

Plant and Care
Planting: Cardamom plants thrive in warm, humid environments with filtered sunlight. Plant them in well-drained, fertile soil rich in organic matter. Space seeds or rhizomes about 12-15 inches apart in a shady spot to accommodate their growth.

Watering: Keep the soil consistently moist but not waterlogged. Regular watering is essential, especially during dry spells, to maintain even moisture levels.

Feeding: Fertilize with a balanced, slow-release fertilizer every 6-8 weeks during the growing season. Adding organic compost or well-rotted manure will enhance soil fertility.

Pruning: Remove dead or damaged leaves to promote healthy growth and better air circulation. Regular pruning helps maintain plant shape and vitality.

Pest and Disease Control: Monitor for pests like aphids and spider mites. Use organic insecticides or neem oil to control infestations. Proper spacing and avoiding overwatering will help prevent fungal diseases.

Harvesting: Harvest cardamom pods when they turn green by gently cutting them from the plant. Dry the pods in a cool, dark place before storing them in airtight containers to preserve their aroma and flavor.