What Can You Gain From A Herb Garden and Vegetables Garden?
Published by admin on Tagged Our GardenHerb gardens are obviously a specific type of garden, but what exactly do they do? There is a specific purpose for these types of gardens, and it is to cultivate plants that will be used for medicinal and cooking purposes. Other times, plants from herb gardens will be used for magical purposes, but that is a less common endeavor than just cooking the plants.
Where Do You Start a Herb Garden and Vegetables garden?
The easiest place to start looking for relevant information on starting a herb garden is the world wide net. There are also numerous reference books and material that you can find pertaining to herb gardens and all that they offer. However, you can search for the information from the comforts of your own home. You just have to know where to look to find exactly what you need.
If you do not know where to start when it comes to creating an herb garden, you may want to invest in a kit. You can find all kinds of herb kits, including ones that can be used indoors. If you would like to cultivate your garden all year round, then you may want to start an indoor herb garden. This is a good idea for people who use these gardens for medicinal purposes.
These starter kits are easy to use and set-up, so in no time you will have your very own herb garden created. The hardest part in all of this will be deciding what kind of herbs you want to grow. Each one has its own purpose and benefits, so you will have to spend time finding one that suits your preferences.
Herb gardens have been gaining in popularity in modern times, thanks to alternative medicinal practices. Now, many people swear by the benefits of herbs to treat illnesses, so herb gardens have been sprucing up everywhere. There is a plethora of information available to you about the subject, so be sure to read up on it before you start your own garden. There are many websites devoted to providing you with the information you need to start your own herb garden.
Getting Involved In Vegetable Gardens
In today’s society, the emphasis is on eating organic foods or, at the very least, healthier than how we used to consume food. One way that people are doing this is by creating vegetable gardens. By creating one of these, you will be able to add more vegetables to your diet (and these will be free of many of the chemicals used on other farms) and you will eat healthier in the process.
There are many different kinds of vegetable gardens, and you have to decide what kind you want to have. This will obviously depend on what you want to grow and eat, or possibly even sell and ship to other people. One of the major joys of having one of these vegetable gardens is the fact that you have the freedom to choose want you want to sell, eat, etc.
As is the case with any garden, there are many things you must keep in mind other than just the fact that you want to start growing some vegetables. Plenty of websites have been created by people who have been growing vegetable gardens for years, so you will want to take their advice. It will be very useful to find tips by these people because it will make your garden that much better. Plus, you may end up finding new methods for growing the vegetables, along with tips to creating the perfect vegetable garden.
Vegetables are not hard to grow, and you will need to keep in mind that a healthy amount of water and sunshine are necessary to make your garden successful. Make sure you do your research ahead of time so you are fully prepared to start growing vegetables.
You will find that vegetable gardens are one of the most rewarding forms of home gardening. You will be able to harvest plants that will allow you to eat healthier and possibly make some money at the same time. If you are looking for a new way to garden, definitely keep a vegetable garden in mind.
How to Grow Atis - Sugar Apple
Published by admin on Tagged Our GardenAtis is the most widely grown fruit of the Annona family. Its scientific name is Annona squamosa In the USA it is most known as the Sugar Apple; since we import all our plants from the
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Country |
Name |
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anon |
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anon de azucar, anon domestico, hanon, mocuyo |
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anona de castilla |
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anona de |
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applebush |
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ata, fruta do conde, fruta de condessa, frutiera deconde, pinha, araticutitaia, or ati |
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ates or atis |
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atte |
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chirimoya |
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cachiman |
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cachiman cannelle |
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kaneelappel |
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pomme cannelle |
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rinon |
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saramulla, saramuya, ahate |
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scopappel |
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sweetsop |
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ata, luna, meba, sharifa, sarifa, sitaphal, sita pandu, custard apple, scaly custard apple |
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bnah nona, nona, seri kaya |
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manonah, noinah, pomme cannelle du Cap |
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qu a na |
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mang cau ta mak khbieb fan-li-chi |
Description
The Atis tree will usually grow from 10-20 feet in height. It has an open crown of branches. The deciduous leaves are arranged on short petioles and are oblong blunt tipped about 2-6 inches in size. They have a dull-green on the upper side and are aromatic when crushed.
The flowers are borne singly or in groups of 2-4. They seem to never fully open, and are about 1 inches long. They have 3 outer petals that are a yellow grown color. They are pale yellow inside with a purple or dark red spot at the base.
The fruit is almost round, or conical, from 2-4 inches in size. And its outer skin is composed of knobby segments that are green or gray-green to almost a bluish color. In one form the fruit is actually a dull deep pink. The fruit separates when ripe and reveals a white fragrant juicy edible meat. Usually there are 20-30 seeds however some trees bear seedless fruits.
Origin
We are not completely sure of the origin of the Atis. Mostly it was cultivated in
In
Varieties
There seems to be 10 major varieties or cultivators
1. ‘Red’ (A. squamosa var. Sangareddyiz)—red-tinted foliage and flowers, deep-pink rind, mostly non-reducing sugars, insipid, with small, blackish-pink seeds; poor quality; comes true from seed
2. ‘Red-speckled’—having red spots on green rind.
3. ‘Crimson’—conspicuous red-toned foliage and flowers, deep-pink rind, pink flesh.
4. ‘Yellow’; ‘White-stemmed’; ‘Mammoth’ (A. squamosa var. mammoth)—pale yellow petals, smooth, broad, thick, round rind segments that are light russet green; fruits lopsided, pulp soft, white, very sweet; comes true from seed.
5. ‘Balangar’—large, with green rind having rough, warty [tuberculate], fairly thick rind segments with creamy margins; sweet; high yielding.
6. ‘Kakarlapahad’—very high yielding.
7. ‘
8. ‘
9. ‘
10. ‘Abd El Razik’—light-green or reddish rind; nearly round, large, maximum 8 1/3 oz (236.3 g); 69.5% flesh; 14 seeds.
Climate
The Atis Tree requires a tropical or near-tropical climate. In saying this it is not uncommon to find them growing in pots in colder climates. They seem to do well when pruned down to a sizable tree and brought in during freezing temps and fruit production does not seem to diminish much. Generally it does best in dry areas and has a high drought tolerance. During the flowering and blooming season drought does interfere with the pollination so it is best to have dry climates during this time or hand pollinate the flowers. In severe drought the tree sheds its leaves and the fruit rind hardens until the rains come.
Soil
Atis is not picky about the soil it’s planted in as long as it is well drained soil. It seems to perform well in sand. Water logging will kill this tree. It contains shallow roots and does not need deep soil. It does fine with irrigation systems.
Propagation
It seems that Atis seeds have a pretty long shelve life and can be kept for 3-4 years. I have found they germinate better a week after removed from the fruit then when just out of the fruit. Germination is rather long for Annona’s at around 30 days. Sometimes by soaking them for 3-4 days first will speed up this germination and improve the rate. Some say you should not soak the seeds at all. Most of these trees are grown from seed and not the other avenues. Seedlings can be budded or grafter when they are a year old. Budding is best done in January through March. Poor results after these dates seem to occur. Cuttings, layers, air layers have a low rate of success, and trees grown by these techniques have shallow root systems and cannot endure drought as well as seedlings do.
Fruit Production
Atis seedling around 5 years old may yield 50 fruits per tree in late summer or fall. The older the tree gets the less fruit it yields. Most people replace the tree once they get between 10-20 years of age. The fruits do not really ripen on the older trees but turn black and dry up.
Pests
Here is
1. Seed borer – chalcid fly or Bephratelloides cubensis, infests the seeds and mummifies the partially grown fruit. This can be prevented by covering the small emerging fruit with a plastic bag and loose tape to prevent the fly from entering the fruit.
2. Similar damage is caused by B. maculicollis in
3. Soft Scale Philephedra sp attacks leaves and twigs and deposits honeydew on them.
4. Ambrosia beetles lay eggs on the stems and the larvae can cause dieback in the winter.
5. Mealy bug in
6. Green tree ant creates nests that can cover the tree in
Diseases
1. Leaf blight in
Food Uses
Most people break open the Atis and enjoy the flesh segments. The seed are just spit out. Similar to how people eat water melon. Sometimes the flesh is pressed through cheese cloth for the juice to add to mile, or ice cream. This fruit is never cooked.
1. The seeds are acrid and poisonous.
2. Bark, leaves and seeds contain alkaloid and anonaine
3. Powdered seeds and fruits serve as fish poison and insecticide.
4. Seed paste of seed powder has been applied to the head of those infested with lice. One must note to keep this away from the eyes or blindness can occur.
5. The leaves yield excellent oils for terpenes and sesquiterpenes for limited use in perfumes
6. Fiber from the bark can be used for cords.
Medical Uses (Use with Doctors Advice)
1. Crushed leaves are sniffed to overcome hysteria and fainting spells
2. Leaves can be applied on ulcers and wounds
3. Decoction of the leaves or with other plants is swallowed as a tonic for colds, digestive or to clarify the urine.
4. Non Ripe Fruit is employed against diarrhea
5. Crushed ripe fruit mixed with salt is applied on tumors
6. The bark and roots are an astringent
7. The roots are administered as a drastic treatment for dysentery and other ailments
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Food Value Per 100 g of Edible Portion*
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Calories |
88.9-95.7 g |
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Moisture |
69.8-75.18 g |
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Fat |
0.26-1.10 g |
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Carbohydrates** |
19.16-25.19 g |
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Crude Fiber |
1.14-2.50 g |
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Protein |
1.53-2.38 g |
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Amino Acids: |
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Tryptophan |
9-10 mg |
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Methionine |
7-8 mg |
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Lysine |
54-69 mg |
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Minerals: |
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Ash |
0.55-1.34 mg |
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Phosphorus |
23.6-55.3 mg |
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Calcium |
19.4-44.7 mg |
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Iron |
0.28-1.34 mg |
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Vitamins: |
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Carotene |
5-7 I.U. |
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Thiamine |
0.100-0.13 mg |
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Riboflavin |
0.113-0.167 mg |
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Niacin |
0.654-0.931 mg |
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Ascorbic Acid |
34.7-42.2 mg |
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*Minimum and maximum levels of constituents from analyses made in the
**The average sugar content is 14.58% and is about 50-50 glucose and sucrose.
To buy this plant or others please visit Nipa Hut Gardens and Gifts
Portions of the data from Morton, J. 1987. Sugar Apple. p. 69–72. In: Fruits of warm climates. Julia F. Morton,
The Joys Of Indoor Gardening
Published by admin on Tagged Our GardenIndoor gardening, or gardening that is done indoors as in offices and residences, has become a popular hobby. Other than its aesthetic appeal, it also provides health benefits such as purification of air. Generally houseplants are grown in indoor gardening. The more popular methods of indoor gardening include organic gardening and container gardening where the use of chemicals is avoided.
Thousands of houseplants are grown in indoor gardening. Typical houseplants include ferns, cactus, bonsai plants, daffodils, hyacinths, rose plants, rubber, Chinese evergreen, money plant, weeping fig, zebra plant, prayer plant, philodendrons, orchids, jade plant, African violets, English ivy, begonias etc.
Indoor gardening requires patience and continuous care to yield good results. The important factors in successful indoor gardening are light, watering, soil, plant pots, fertilisers and pesticides.
Light: Light is very important for indoor plants as plants prepare food by photosynthesis. Two factors of light are intensity and duration. Different plants need different intensities. Duration of 8 to10 hours of sunlight is more than sufficient for the plants.
Watering: Improper watering is the leading cause of death of plants in indoor gardening. Watering once a week is sufficient. Feel for dampness about an inch under the soil; if the soil is damp do not water.
Soil: Water drainage through soil is very important. Usually coir and peat are added in soil to improve drainage. Plants like cactus need very high drainage.
Humidity: Plants roughly need a humidity of 80% RH. This can be achieved by placing a tray filled with pebbles and the water level just below the pebbles, adjacent to the plant.
Fertilisers: Fertilisers contain phosphorus, nitrogen and potassium. Changing the soil is better than adding feriliser.
Pesticides: If the houseplants become affected by pests, use a garlic and chilly juice to spray on the plants, rather than using chemical pesticides.
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Pots: Pots of clay are preferred as they help in water drainage and aeration of soil better than glazed or plastic pots. Use correct sized pots as plants in pots that are too large are prone to root disease due to moisture retention. A small pot restricts the growth of plants. The pots need to be changed around once in two years.
Tools: Investing in good tools is better in the long run, as the tools are used for tough jobs. Clean the tools thoroughly after use.
Indoor gardening is one of the most popular hobbies in the world. It gives great satisfaction to see the plants growing, as well as improving the aesthic appeal and atmosphere of the interior.
For more on Gardening visit gardening-fun.info. Susan also enjoys writing at Education and Reference.
Papaya – Not just a Tropical Plant Anymore
Published by admin on Tagged Our GardenBy Dr. Peter T. Dixon D.B.S.
Most people see a papaya in the local store and have no clue what it is. Is it a fruit, is it an herb, is it a vegetable? These are just some of the questions they ask. Do you know it has great medicinal value? Lets look at the history of papaya, the different types, its value and of course how anyone in any area can grow this beautiful tropical plant. The papaya is closely related to the passionflower.
The most common papaya we see is ‘Caribbean Red’. The stores sell this, usually in abundance, but also at a high price. Unless you are lucky enough to live in an area that can support mass production of this plant, you are at the stores mercy to buy.
Let’s look at the history. We do not have a clear picture of the history of papaya. We can only assume from local legends brought down from generation to generation of the plant. We can deduct from this that it is believed to be native to southern Mexico and neighboring Central America, however there are still lots of Asian legends that do not support this theory. Until recently the papaya has only been grown as a tropical plant, leaving many in colder zones to only grow this plant in their mind. Part of this Guide will show you how you are able to grow this beautiful plant in almost any zone in the United States of America, and those countries that fall into the same zones.
The papaya is not really a fruit, but considered an herb. However most people think of the papaya as a fruit. I can have many different shapes, sizes, colors and tastes. There are varieties that are dwarf only reaching 2-3 feet high, and varieties that can reach up to 20 feet high. Fruits that can reach 2 inches up to fruits that are almost 3 feet long and can weigh up to 12 lbs. Colors that vary from Green all the way to red and every color in-between. Today papaya can be found all year long with the peak season being early summer and fall. Most of the papayas imported come from Hawaii, but smaller quantities from Florida, California, Mexico, Puerto Rico, and Central and South American countries are becoming more available.
By now you are asking, what really is a papaya lets address this now. Again, this beautiful plant is commonly and with error, referred to as a “tree” or “fruit”. It is nothing more then a large herb. It is a fast growing plant that can reach 6 to 10 feet in its first year and can reach as high as 20-30 feet in ideal conditions. It has a hollow stem colored green or a deep purple, with the stems reaching 12-18 inches in length. As the leaves turn yellow and fall off, with the new growth sprouting from the top, the stems become roughened by the scars left by these leafs. The sprouting top, are leaves that emerge directly from the upper part of the plant in a nearly horizontal petioles 1 to 4 feet long, again being hollow inside, but succulent green or even a purple hue. Each of these leaves are divided into 5-9 main segments, with each part divided irregularly. These can each vary from 1-2 feet in width. They seem to have a yellowish color to the ribs and veins. Each leaf has a life span of 4-8 months in length before turning yellow and falling off. If you were to cut this leaf before it falls off you will notice a white milky latex type liquid, both the leaves and stem seem to contain this feature.
Papaya are pistillate, or female, some are staminate, or male, and some maybe moneocious plants having both male and female flowers. The male and female plants can be determined in one of two ways. The first way is the only way to tell when the plant is still too small to bear flowers. When you first remove an 8 inch or higher plant from its pot, pay close attention to its root structure. The male roots long and skinny. The females are wide and ball shaped and allow the plant to bear heavy fruit. The second way to tell is by the flowers, however this can be deceiving. A male flower is on a long stem before the actual flower, the female flowers are right against the trunk of the herb. Some plants, during certain times of the year, can produce the staked male flowers and other times the perfect female flowers. Male or hermaphrodite plants may change completely to female plants after being beheaded, or by the heat of summer. Both a male and female plant is required to bear fruit.
The fruits tent to be smooth-skinned and have colors of green, yellow, orange and rose. These fruits can weigh as much as 20 pounds, but usually around 1-3 pounds. They hang on short stalks in a cluster like pattern, directly from the trunk under the umbrella of giant leaves. The papaya flowers and fruits all year. The wild cultivars are the most common papayas in American grocery stores. These are moneocious cultivars, reaching only 6-8 feet tall and only produce small, single serving fruits. The Mexican or Asian variety produces fruits in much larger sizes and quantities.
Most papayas are short lived perennial plants. They last from 5-7 years. The younger plants produce more fruit then the older plants so it is best to cultivate a succession of papayas so you will always have some heavy bearing young plants.
The Fruit of the papaya has a flesh that is creamy and firm, yellow in color. Most are fibreless, sweet and refreshing. There are different flavors of fruit, ranging from melon to apricot. The black plentiful seeds in the center cavity are also edible, tasting like watercress or nasturtium. You will know when the papaya is ripe as it is soft with thin skin. Most store bought papayas are green and picked to early to have the sweet taste papayas are known for. Like avocados, they will ripen off the tree at room temperature, but they will never taste as good as a tree ripened fruit. Never chill your papaya’s until they are completely ripe. The young leaves are sometimes eaten like spinach.
WARNING - Leaves and unripe fruits are toxic and must be cooked before eating.
Most publication tell you there are only two types of varieties, however this is not correct. They list Hawaiian and Mexican, but leave out Asian. You cannot list the Asian varieties under the Hawaiian variety. Most of the Hawaiian varieties are know as Solo Papayas and these are the types most often found in supermarkets. The fruits are pear shaped, and weigh around 1 lb. Yellow skinned when ripe. The Mexican varieties are not as common and have a pick or orange fruit, depending on the variety. Mexican papayas are much larger and the fruits can weigh up to 20 lbs. The flavors are not as intense as the Hawaiian Varieties, but still delicious. The Asian Varieties combining the two types, they are intense in taste and are large fruited.
Most people eat these papayas peeled and seeded, often cut in wedges and served with lime or lemon. They can also be used in salads or fruit cups. Firmer varieties can be used as vegetables. The juice and nectar may be prepared from peeled or unpeeled fruit and are sold fresh in bottles or canned. Unripe papaya should never bee eaten raw because of its latex content. Green papaya is frequently boiled and served as a vegetable or in soup. The young leaves can be cooked and eaten like spinach. Mature leaves are bitter and must be boiled with a change of water to eliminate much of the bitterness. One can eat the older stems, after peeling and grating, the bitter juice squeezed out, and the mashed fiber mixed with sugar and salt.
Now we can talk about soil and location. Near the end of this article I will show you how to grow these magnificent plants in a container to enjoy in non-tropical regions.
Papayas grow in almost any types of soil, but they require it to be adequately drained. If you have poor drainage you will end up with root rot. Papayas can tolerate moderate winds if well rooted. Fertilizer schedules vary with soil type, climate and the season. Generally it is suggested for the home gardener to use the same fertilize schedule as the garden they grow local vegetables. Too much fertilizer can be worse then not enough.
Grow papaya in fertile, well-drained soil. This is one of the easiest of tropical fruits to grow. Papayas usually have male and female flowers on separate plants and you can’t determine the sex until they flower, usually about 6 months after germination. Male flowers are thin and borne on short stalks; female flowers are wide and borne directly on the trunk. Select only hermaphroditic plants or all female plants with one male for each 15-20 females. Grow only locally developed cultivars for best results.
Light: Papayas need full sun and warmth. Grown in partial shade, they produce fruit that is not very sweet.
Moisture: The tropical papaya needs at least 4 in of rain per month for optimal fruit production. They like plenty of water when it’s warm and less when it’s cooler.
Hardiness: USDA Zones 9 - 11. Papaya does not tolerate frost or even periods of near freezing temperatures.
Propagation: Papayas are usually propagated from seed which takes 3-5 weeks to germinate. Plant at least four or five seeds to be sure you get female and male plants. Seeds of ‘Solo’ usually produce only female and hermaphroditic plants. Propagate other named cultivars from cuttings or by grafting onto seedling root stock. Papaya is grown from seed. Dry seed may be stored for a year or more in airtight refrigerated containers. Fresh seeds will usually germinate in 10 to 14 days. Germination can be improved by removing the gelatinous outer seed coat before drying. Seeds are sown either in containers or directly in the ground. Transplanting container-grown plants is usually limited to areas where there is dependable rainfall or supplemental irrigation.
Medicinal Value
The Papaya is regarded as a fair source of iron and calcium, a good source of vitamins A, B and G and an excellent source of vitamin C (ascorbic acid). It is low in calories, fat free, cholesterol free, and a good source of potassium, folate, and fiber. The papaya enzyme called papain is used as a meat tenderizer. It breaks down tough meat fibers. Its use is nothing new. South American cooks have been using papaya to tenderize meat for ages. It is sold as a component in powdered meat tenderizer available in most supermarkets.
It seems the skin is the most potent part of this herb for medical purposes. The seeds are soft enough to chew and spicy. They can be ground up and missed with other juices. It takes about 20 seeds for about 5 days to eliminate most of any intestinal parasite effectively. Papaya also detoxifies the body, speeds metabolic processes and increases elimination of toxins. It also converts the amino acid arginine, which is an essential amino acid for proper cell function. The papaya is an excellent fruit for antioxidants, but also has more vitamin A then carrots and more vitamin C then oranges. It also contains calcium, potassium, iron B vitamin and proteants.
How to Grow Papaya in Non-Tropcial Regions.
Choose a smaller variety, such as a dwarf species or a variety similar to the Filipino Variety that we sell; these only get 6-8 feet high and make wonderful potted plants.
Potting
There are many different types of pots available and each has its benefits and drawbacks. There is plastic with can heat up or freeze quickly, Metal, same as plastic,
Clay and wood dry quicker, ceramic that can be heavy and many others that you can buy at local garden centers. For the most part all can be used quite successfully with Papaya. Choose one based on your own preferences.
These pots should have holes in the bottom for adequate drainage. When you buy your pot, and before you put in soil, cover these holes with a mesh of some sort to help retain the soil, it is also good to put down an inch or two of gravel to insure good drainage. With Papaya drainage is essential to healthy plants.
Potting soil from the local garden center will suffice; however a much better solution would be 1 part Perlite or Vermiculite, 1 part course sand, and 1 part Peat. This gives good drainage as well as sufficient nutrients. Make sure your soil is not packed down heavy to allow good drainage but not excessive drainage.
Place the plant in the new container making sure you have filled it halve way with the new planting material. You want to make sure that when you fill the rest of the container with soil, the soil line is the same as the original plant when you pulled it out. The soil like should be about 1-4 inches below the rim of the pot when you are all finished.
Important key: Make sure your fully grown plant will be proportional to your pot. Don’t put an 8 foot tall tree in a 10 inch pot. Allow the roots to be able to grow, the larger the pot the more fruit it will bear.
Light
Papaya usually require lots of sunlight, anywhere you can place them to receive full sunlight is beneficial to them. Search on the internet for your species to find out their light requirements. Some tropical do well in partial shade however most need to receive the maximum sunlight available.
Papaya, when you receive them are most likely used to full sunlight, when you are going to bring them indoors, or for winter times, when bringing them indoors, you must acclimate them to your indoor area. Make sure to put them near a good light source and if possible add additional light
Water
Papaya are used to lots of water, however they are also used to well drained soil, so their water requirements are different for potted plants. These dependencies are based on size of the pot, size of the plant, type of plant, temperature where you keep the plant, the humidity and the type of soil you have. You are usually safe to water, when the upper surface of the soil is dry before you water your plant. Slowly fill the container watching for runoff at the bottom holes. Remember that wood or clay pots dry faster, making watering more frequent and cooler weather slows down the growth of the plant, thus reducing the need to water as much.
Temperature
This is probably the key ingredient to successful Papaya keeping. NO FREEZING WEATHER. Papaya cannot take cold temperatures, so you will need to find a way to bring these indoors. Cold temperatures will lead to root damage, and leave damage. Again it depends on the species of tropical plant you have to the extent it can take cold weather. Some plants you can just cover overnight and then remove each morning, others will need to be brought indoors. If you bring them indoors make sure you keep them away from drafts from doors or windows to freeze, and out of the heating vent areas so not to dry out too fast.
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