Tej Patta Plant
Tej Patta plant, scientifically known as Cinnamomum tamala, a botanical marvel that boasts both culinary and medicinal significance. This aromatic gem belongs to the Lauraceae family and holds a cherished place in the world of herbs and spices.
The Tej Patta plant thrives in the beautiful jungles of India and Nepal. Its leaves, praised for their powerful perfume and flavor, have been used in traditional cuisines for ages.Accept the Tej Patta plant’s outside nature. It thrives best in the broad outdoors, in the embrace of filtered sunlight. Its luxuriant foliage lends elegance and fragrance to gardens and landscapes.
- Unverified information Root and leaves-used in intermittent fevers, biliousness, jaundice; also in rheumatic affections; bruised in salt water, used in skin diseases
- A decoction of the root bark is given to women to control fits at the time of delivery.
- Plant in well-draining soil with good moisture retention.
- Choose a spot with partial to full sunlight.
- Keep the soil consistently moist but not waterlogged.
- Water more frequently during the growing season, and reduce in winter.
- Feed with a balanced, slow-release fertilizer during the growing season (spring and summer).
- Prune to maintain shape and remove any dead or diseased leaves.
- Repot the plant when it outgrows its container, preferably in spring.
- Choose a slightly larger pot with good drainage.