Cardamom, also known as Elaichi (Elettaria cardamomum), is a tropical perennial herb valued for its aromatic seeds used extensively in culinary and medicinal applications. Often referred to as the "Queen of Spices," this plant features lush, lance-shaped leaves and delicate white flowers with a hint of purple. Ideal for warm, humid climates, cardamom adds a touch of the exotic to gardens while offering a distinctive, sweet-spicy flavor to recipes from curries to desserts.

Plant and Care
Planting: Cardamom plants thrive in warm, humid environments with partial to full shade. Plant seeds or rhizomes in well-drained, fertile soil enriched with organic matter. Space the plants about 12-15 inches apart to allow for adequate growth.

Watering: Keep the soil consistently moist but not waterlogged. Water regularly, especially during dry spells, to ensure the soil remains evenly hydrated.

Feeding: Use a balanced, slow-release fertilizer every 6-8 weeks during the growing season. Incorporating organic compost or well-rotted manure can further enhance soil fertility.

Pruning: Trim dead or damaged leaves to encourage healthy growth and improve air circulation. Regular pruning helps maintain the plant's shape and vigor.

Pest and Disease Control: Monitor for common pests such as aphids and spider mites. Manage infestations with organic insecticides or neem oil. Prevent fungal diseases by ensuring proper spacing and avoiding overwatering.

Harvesting: Harvest cardamom pods when they are green and fully developed. Cut the pods from the plant and dry them in a cool, dark place. Store the dried pods in airtight containers to preserve their flavor and aroma.