Published Oct 14, 2023
Clove is renowned for its luscious, warming taste and fragrant attributes. It originates from the clove tree's dried flower buds and has extensive application in culinary endeavours.
Cloves have different varieties, but the main ones are "Madagascar" and "Indonesian" cloves. Madagascar cloves are known for their larger size and milder flavour, making them suitable for culinary use.
Clove production requires a warm, humid, tropical climate with consistent rainfall, making regions like Indonesia, Sri Lanka, and Madagascar ideal for cultivation.
Clove cultivation thrives in well-draining, loamy soil with a slightly acidic to neutral pH level. The soil should be rich in organic matter, ensuring optimal growth and flavour development.
Plant cloves by burying them 2-4 inches deep in well-prepared, loamy soil, spacing them 15-20 feet apart. Provide adequate sunlight and moisture for germination and healthy growth.
Harvest cloves when the flower buds turn green to pink, typically 5-6 months after planting. Carefully pick the buds by hand or use a harvesting tool and dry them for several days.