After 2 years, you can grow more shoots by cutting the tree back down to a stump and covering it with soil.
Most people harvest the cinnamon about twice a year, so try not to harvest it more than that to keep the tree healthy.
It’s okay if you cut down the entire tree, as the stump will regenerate and an even fuller tree will grow within a few years. Try to choose branches with a diameter of 1. 2–5 centimetres (0. 47–1. 97 in).
Be careful not to cut all the way through the branch—you want to only score the cinnamon so that it becomes loose.
If the cinnamon crumbles as you peel it off, this is okay too.
The tree’s inner core isn’t edible, which is why it must be removed. The inner core will be lighter in color than the cinnamon and very easy to distinguish.
Try to let the cinnamon dry in a single layer, if possible.
You can break the pieces up after the cinnamon dries.
Place cinnamon in glass jars or plastic containers to preserve its taste and smell. Cinnamon will last 2-3 years when stored in a sealed container, though it may begin to lose its strong flavor and scent as time goes on.
