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African Spinach Seeds
The best garden strimmers to keep your lawn neat and tidy. The best smart bulbs to light up your life. We've noticed you're adblocking. We rely on advertising to help fund our award-winning journalism. In the Philippines the fruit is used to make cool drinks, as well as jelly, sherbet and ice cream. The flesh is sometimes added as a substitute for commercial pectin to aid the jelling of low-pectin fruit juices.
Rural Brazilians prepare sweet preserves, syrup, a soft drink called genipapada , wine, and a potent liqueur from the fruits. The fruit is eaten as a remedy for jaundice in El Salvador. Ingested in quantity, it is said to act as a vermifuge. The fruit juice is given as a diuretic. It is a common practice in Puerto Rico to cut up the fruits, steep them in water until there is a little fermentation, then add flavoring and drink the infusion as a cold remedy.
The crushed green fruit and the bark decoction are applied on venereal sores and pharyngitis. The root decoction is a strong purgative. The seeds are crushed and added to water and taken as an emetic in Brazil. When cut, the bark exudes a whitish, sweetish gum which is diluted and used as an eyewash and is claimed to alleviate corneal opacities. The juice expressed from the leaves is commonly given as a febrifuge in Central America. The flower decoction is taken as a tonic and febrifuge.
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The small, greenish-yellow flowers bloom in May and June and are fragrant. The fruit are actually 7" to 18" long, twisted, flattened pods, approximately 1" wide and strap-like, color changes from green to dark brown. The pulp is sweet and thus the name. The pods are often fermented to make beer or to feed to livestock. Beware, lots of thorns! Hardy to zone 4. The tasteful, flesh rich fruits are gathered by the San people from February to August and are eaten in large quantities. They are also mashed, soaked and eaten as a porridge.
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In the flowering season, the beautiful sweet-scented star-shaped yellow flowers can be found growing on the angles where the leaves grow on the branches. These in turn make way for the berry-like fruit that starts showing from December to April. The berry fruit is reddish brown in colour when ripe and ready to eat, is sweetish in flavour and has a fairly high sugar content.
A recent seed addition from Africa, we do not yet know zone requirements for this plant, so grow at your own risk! It is hardy to zone 5 and is not frost tender. It is in flower from Jul to August, and the seeds ripen from September to October. Hops are noted for attracting wildlife, pharmaceuticals, and beverage flavoring such as beer. Hops produce rich, heavily scented, green-golden fruit that is harvested in autumn. The flowers of Humulus lupulus contain the chemicals myrcene, myrcenol, resin, linalool, humulene and tannins, all used extensively in the pharmaceutical industy.
Also, another common usage is flavoring for the beer industry. Hops seeds can be slow to germinate. Use a process called "cold scarification" to encourage hop seed germination. A good method is to put seeds in an equal amount of moist sand and refrigerate from one to three months at about 41 degrees F. After that, plant the seeds at 68 degrees F. If the hops seeds have not germinated, put them back in the refrigerator and repeat the cycle.
Decorative fast growing vine, excellent for porches and screens. The seeds are slightly larger than most dragonfruit, and the inside fruit is extremely sweet and juicy! Yellow Dragon fruit have an oblong shape and are slightly smaller in size than the more common red varieties. Their thick yellow skin is covered in small knobby protrusions, which when immature displays small spines that will naturally fall off as the fruit matures. Beneath the skin is a dense white flesh containing numerous petite, edible black seeds.
Yellow Dragon fruit has a crisp, juicy texture and very sweet, tropical flavor with floral hints and no acidity. Yellow Dragon fruit is typically eaten raw, either straight out of the skin or scooped out and cubed, balled or sliced. For the best flavor, refrigerate the fruit for 2 hours before preparing raw. Add to tropical fruit salads or serve alone as dessert.
Yellow Dragon fruit flesh can be pureed and made into a sauce or syrup or added to smoothies and cocktails. Freeze the pureed pulp for sorbet or a granitas.
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Use the flesh to flavor pastries or other baked goods. Yellow Dragon fruit can be kept at room temperature for a few days and will keep in the refrigerator for up to a week. The Yellow Dragon fruit has been used for centuries by the native people of northern South America. It was used for both medicinal and culinary purposes.
It has only been since the early s that Yellow Dragon fruit was approved for export to North America and Europe. It is native to the northern region of South America, what is now Colombia and Ecuador. The fruits are still cultivated there, with Colombia being the largest producer, and are exported all over the world. Growers specializing in rare fruits in the United States, specifically in southern California and Florida, grow Yellow Dragon fruit on a smaller scale.
The Yellow Dragon fruit cactus has long extending stems that can grow up to 20 feet long and require some form of trellising or support to grow on. The cactus prefers arid tropical and subtropical climates and is fairly heat resistant and somewhat cold-hardy. Zones 10 and higer outside, can be grown inside in cooler zones if good light provided. In Latin America, Yerba Mate is the beverage of choice and has a smoother taste than green tea, plus it's loaded with antioxidants. The plant itself makes a wonderful potted plant for its graceful full-leafed branches.
The leaves can be harvested once the plant is established. Grow in full sun with temperature above 65 degrees for fastest growth. Yerba mate was has been used as a beverage since the time of the ancient Indians of Brazil and Paraguay. In the early 16th century, Juan de Solis, a Spanish explorer of South America's famed La Plata River, reported that the Guarani Indians of Paraguay brewed a leaf tea that "produced exhilaration and relief from fatigue. Their subsequent demand for the tea led the Jesuits to develop plantations of the wild species in Paraguay and yerba mate became known as "Jesuits' tea" or "Paraguay tea.
This deactivates the enzymes in the leaves making them more brittle and the green color of the leaves is retained in the subsequent drying process with charred bits often found in the resulting tea product, which lends to a smoky flavor. Other methods include a brief par-blanching of the leaves in boiling water to deactivate the leaf enzymes and soften its leathery texture.
They then are toasted dry in large pans over a fire or inside a brick oven-resulting in a finished brown-leaf tea. The wild plant has a distinct aroma and taste that has not been matched by plantation cultivation. In South America yerba mate is considered a national drink in several countries; in Europe, it is called "the green gold of the Indios. It is not unusual for one wild tree to yield kg of dried leaves annually.
In wild harvesting, mate gatherers, called tarrafeiros or yebateros, travel through the jungle searching for a stand of trees called a mancha. Harvesting is done between May and October, when the tree is in full leaf.