Cinnamon is a tree, of which there are about 100 species.

The cinnamon spice comes from the inner bark, also known as the cambium layer.

The spice we use comes from one of two species of cinnamon trees. These two species are similar, but also different.

The two species of cinnamon commonly found on the spice market today are Cassia Cinnamon, Cinnamomum cassia (syn. C. aromaticum), and Sweet Cinnamon, Cinnamomum zeylanicum (syn. C. verum).

Cassia is widely found in spice isles of grocery stores across the US. It can be found as quills, chips, or powder. The quill is made of a hard thick single layer that is dark reddish-brown in color.

Cassia has a pungent flavor. It is not easy to grind at home because it is very hard. This cinnamon species is native to China and Japan. It is part of the traditional herbal medicine in China.

Sweet Cinnamon is native to Sri Lanka, formerly known by its colonized name, Ceylon. This is thought by many to be "true" cinnamon. It consists of thinner strips of bark layered into quills. it is also available as chips and powder. It is more delicate in texture and flavor than Cassia. It is also more expensive and harder to source. As the common name suggests, it has a sweeter lighter flavor than the Cassia.

Cinnamon has a rich history and was highly revered in many ancient cultures and religions.

Have you been craving Pumpkin Spice everything and ordering chai instead of coffee at the local coffee shop lately?

Crisp fall air, crunchy leaves under foot, and the smell of warm cinnamon are quintessential early winter, for me.

The more I learned about these yummy and warming winter spices, the more I have come to appreciate and enjoy them.

Therefore, I am excited to kick off a blog series called Winter Spice and Everything Nice.

In this series I will share about the common spices found in Pumpkin Spice Blends and Chai Blends.

I will cover cinnamon, ginger, clove, nutmeg, allspice, cardamom, star anise, and fennel.

I will include recipes and info on the medicinal properties, folklore, history, growth, and harvest of each plant.

Halloween is just around the corner. This holiday was originally inspired by Samhain. Samhain (pronounced saa-wn) is a Celtic holiday that marks the turning of the circle of the seasons into the dark times.

Samhain marks the halfway point between fall equinox and winter solstice. It is the end of the harvest season and the beginning of winter. It is the start of the new year.

It is the time when the veil thins, the doors to other worlds open, and spirits from other realms visit the realm of the living. It is a prime time to reach into your dreams for answers to deep questions and connections to ancestors.

Cronewort is the perfect herb for Samhain and Halloween.

Do you have burdock growing in your yard?

You know, that plant whose burrs get stuck on your clothes and cause you dog's hair to dread.You may have always had a bit of disdain for this plant, but let me see if I can change your mind. Burdock root is a lovely nourishing herb that can improve health when consumed over time.

In the first year of life, burdock plants have huge leaves that splay out on the ground in a basal rosette. These leaves are soooooo bitter, that if you touch them and then touch your lips, you can taste the bitter.

In their second year of life, they grow large beautiful purple-streaked ribbed stalks topped with clusters of small purple thistle-like flowers. The flowers turn into velcro like seed heads, called burrs.

The roots are harvested in the late fall from plants that are in their first year, and therefore do not have a stalk. They can also be harvested in the early spring of their second year, before the stalk begins to grow.

Even though the above ground parts of this plant can be difficult to relate to, though I find them beautiful, their roots are where the magic really lies.