Garden Adventures

Portea alatisepala provides long-lasting color through the late summer and fall months. Plants grow fairly large, with a leaf spread of 4-5 feet and an overall height of 2-3 feet.

Individual leaves can be up to 2 1/2 feet long and 2 inches wide with a serrate edge.
Foliage color ranges from olive to purplish-green.

The flower spike is erect or slightly leaning, and extends above the foliage. The inflorescence is hot pink and the flower petals are vivid blue.

When flowering is finished, the fruits of pollinated flowers swell up and continue to provide good color in the landscape for several more weeks.

Portea alatisepala performs well in shade or filtered sun. Plants tolerate temperatures as low as 26°F if grown under tree canopy where frost won't damage the leaves.
There are color forms with plain green or reddish-tinted leaves and pink or lavender-purple sepals.

Also see:
Portea petropolitana
Portea kermesina

The flowers of Aristolochia elegans are the most stunning aspect of this plant, but it also has many other interesting features. The plant is a vine that climbs by twining around any available support, reaching a height of 10 to 15 feet.
The leaves are broad and somewhat heart-shaped, approximately 3 inches across, but the size varies greatly. Where the petiole joins the stem, there is a distinctive small leaf-like appendage.

The foliage is a favored food of polydamus swallowtail butterfly larvae. Some sources claim it is toxic to pipevine swallowtails, but others claim it is not. The evidence appears mostly anecdotal and I am unable to find any scientific research to confirm either way.

This species is also sometimes known as Dutchman's pipe, calico flower, and pipe vine. The name pipe vine arises from the appearance of the flower buds. With a little imagination you can visualize the similarity to an old-fashioned Dutch tobacco pipe.

Flowering occurs during summer and fall when the plant is actively growing. Individual flowers are 3-4 inches long.
Pollinated flowers develop a cylindrical seed pod that splits open when mature, becoming an unusual basket holding the seeds that are then scattered as the basket blows in the wind.

The seeds can be quite prolific and this species is considered potentially invasive in Florida. In the garden it can be easily controlled by snipping off the green seed pods before they mature.
Aristolochia elegans is synonymous with A. littoralis and is native to South America. It is recommended for USDA Zones 8-10, being evergreen in the more tropical climes and perennial in Zone 8. They perform best in part sun, part shade.

Buy seeds of Aristolochia elegans

Aechmea blanchetiana (eek-MEE-uh blan-ket-ee-AY-nuh) is one of the largest of the commonly grown Aechmeas. Its size makes a big impact in any landscape or bromeliad garden. Mature plants often have a spread of 5 feet or more and the flower spike may reach 6 feet in height. The inflorescence emerges in early summer and is a colorful blend of red, orange and yellow. It is long-lasting and keeps good color for months on end. The actual flowers are small, yellow and tubular.

The foliage color varies with the amount of sun the plant receives and may range from light green to yellow, orange or reddish, depending on the clonal variety. The best color is usually obtained in full sun.

Frost or a hard freeze can be damaging to the large leaves so it's best grown in sheltered locations or covered up on the coldest nights.

The flowers of Acacia farnesiana have a fragrance similar to grape candy, which is probably where it gets the common name Sweet Acacia. The flowers may appear at any time during the year, but are more numerous during the cooler months. The inflorescence is a fuzzy yellow ball of multiple flowers about 1/2 inch in diameter.

Pollinated flowers develop into 2- to 3-inch long, lumpy green pods that turn black when mature. Seed germination is improved by scarification and soaking.

The bipinnately compound leaves have a delicate fern-like appearance, but the entire plant is covered with sharp thorns.

This species grows into an open-branched tree or shrub about 15-20 feet tall. The foliage is semi-evergreen and is often retained on the plant during warm winters.
Acacia farnesiana is believed to be native to tropical America, but it is now found growing all around the world.
It is a nitrogen-fixing plant, capable of utilizing atmospheric nitrogen as a nutrient source, and is very drought-tolerant once established.. Growth and flowering is best in full sun. It is recommended for USDA Zones 8-11 and is tolerant of acidic, alkaline and salty soils.

The leaves, roots and bark are used in folk medicine to treat a variety of ailments and an essential oil distilled from the flowers is used in the perfume industry.

Manihot esculenta, also known as cassava, yuca and manioc, is a fast-growing perennial with an edible tuberous root. In common usage, the plants are usually referred to as cassava and the roots are marketed as yuca. This may vary depending on locality. The roots are also the source of the starch that is processed into tapioca.
Plants quickly grow to a height of about 10-12 feet and then flop over if not topped. Trimmings can be chopped and composted, or spread as a weed-suppressing mulch between plants. Stems can reach 20 feet or more in length if allowed to sprawl.

Cassava is grown world-wide in tropical regions, but originated in Central and South America. There is archaeological evidence that it has been in cultivation for at least 4,000 years and possibly as long as 9,000 years.
The leaves are palmate, about 8-10 inches across, and deeply lobed. The petioles are often red, making a nice contrast to the dark green leaves.

Older stems have a distinctive prominent stub where each leaf was attached.

Plants put in the ground in spring grow throughout the summer and flower in autumn. The cream-colored flowers appear in clusters at the ends of the branches, but are not showy, and go almost unnoticed amid the foliage.

After about 9-10 months of growth the yuca roots are large enough to harvest. Root that are 3-4 inches in diameter and 10-15 inches long are a harvestable size. Production volume doubles if harvest is put off until after the second vegetative cycle, but the roots are supposedly not as tender.
When grown commercially, the entire plant is dug, roots are harvested, and a new crop is planted the following spring or at the start of the rainy season. If you only have one or two plants, it's possible to dig around the base of the plant, harvest the mature roots, and leave the plant to produce another year. I've been doing that for years on the plant pictured below.

The one root at the top of this grouping weighed over 6 pounds. I'd only dug out half of the root system when this photo was taken, so you see they can be quite productive.

Yuca roots are prepared by peeling, then cooking in the same manner as potatoes; boil, bake, roast, or fry them. They must be cooked before eating due to cyanic compounds present in the raw roots. The heat from cooking renders these compounds inert. Some cultivars with very low levels of cyanide can be eaten raw, but you'd have to be certain you had that cultivar and bitterness is not necessarily an indication of cyanide levels.
The grated root is used for cassava bread and young leaves are also edible after cooking. The cooked leaves don't have much flavor on their own, so are best combined with other more flavorful greens and vegetables, or seasoned accordingly.

To start a new crop, mature cassava stems are cut into sections and laid horizontal in a shallow trench, then covered with soil. Alternately, the may be simply poked straight down into the dirt, with a few nodes visible above the soil line. In commercial plantings they are spaced about 4 feet on center. Several nodes from each section will send down roots and shoot up a new stem. I have cassava plants for sale -- click the link at the bottom of this post.

Cassava tolerates a wide range of soils and environmental conditions, making it an ideal crop for impoverished soils and drought-prone regions. In some parts of the world, cassava is grown as livestock feed or as a biofuel.
Manihot esculenta is recommended for USDA Zones 8-11. It can be grown in colder climates as an annual ornamental, but the growing season won't be long enough to produce a good crop of roots.
Buy cassava cuttings.

Schefflera arboricola (shef-LEER-uh ar-bor-ih-KOLE-uh) is a widely-grown houseplant that is also a durable landscape plant in tropical and sub-tropical regions. It is sometimes known as dwarf schefflera or Hawaiian schefflera. The palmately-compound leaves are glossy and dark green, with a diameter of about 6-8 inches.

Stems are thick and sturdy. On lower portions of the plant they often send out aerial roots that thicken after reaching the soil to become prop roots.

Plants can grow up to 15 feet tall and wide, but are easily trimmed to any size or shape desired. In late summer there are greenish, almost inconspicuous flowers on the ends of the branches.

These develop into round berries that turn a showy orange-red in the fall, giving the plant great seasonal appeal.

Schefflera arboricola is native to Southeast Asia and is very drought-tolerant once established.
It is recommended for USDA Zones 9B to 11, in exposures ranging from full sun to deep shade,
and can be grown anywhere as a container plant or houseplant. This species is easily propagated by stem cuttings or seeds.
There are many different cultivars available including this one with variegated leaves.

Sweet lemon (Citrus limetta) is an acid-free or low-acid variety of citrus. The same species is also sometimes known as sweet lime.

On the outside they are a typical lemon-yellow color. The flesh inside is pale yellow-green to nearly colorless.

They taste like a very mild lemon, without the acid bite.They are popular in Asia and the Middle-East, but somewhat difficult to find in the U.S. If you see them in a local market, buy some and try them.

Sweet lemon sections can be eaten whole, like an orange. They can also be juiced and drank plain or diluted with ice water for a refreshing beverage.
Sweet lemon trees grow similar in size and shape to other lemons, reaching about 12 feet tall and wide.

Like other citrus, the trunks and branches have long thorns.

Flowering occurs in the early spring with typical, highly fragrant citrus blossoms.

The fruit grows to about 3 inches in diameter and starts to ripen in late fall. The harvest continues throughout the winter. They are very prolific, but mature fruits hold well on the tree for several months so you only need to pick them as you need them.

Citrus limetta is native to Southeast Asia, and will grow in just about any region where other citrus trees are grown. This is approximately USDA Zones 9-11.

Ginger root (Zingiber officinale) has been one of the most widely used spices since ancient times. It has a variety of documented health benefits and is easy to grow as well.
The ginger "root" is actually a thick rhizome that grows right at the soil line and supports upright canes of leafy green foliage. The canes get 3-4 feet tall and the leaves are long and narrow, giving a bed of ginger a grassy appearance.

A long growing season is required to get a good harvest, and commercial ginger farms are usually in tropical regions with regular rainfall throughout the growing season.
Ginger can also be grown in containers, but the yield will generally not be as great as plants grown in the ground.
Late in the growth cycle, flower buds emerge from the rhizome and reach about 8 inches in height above the soil line. Small cream-colored flowers with a reddish-brown lip emerge from the bracts of the flower bud a few at a time over a period of a few weeks. Each flower is only open for a few hours in the morning, and the inflorescence is often hidden by the foliage.

The rhizomes continue to increase in size and weight during the growing season. In the top photo you can see the progression in the size of the rhizome as it grows from left to right.
Late in the year the swelling rhizomes may even push up out of the soil as they grow. The ginger may be harvested at this stage and is sometimes marketed as "baby ginger". Because it is more tender and less fibrous, this is the stage in development used for pickled and candied ginger.

In late fall, the canes wither and dry up as the plants go dormant. At this time the mature ginger is ready to harvest. Since the rhizomes are very near the surface, they are easy to dig. In loose soils, you can just brush away the dirt from the top of the rhizome and gently dig it up with a trowel or small shovel. Store it in a cool dry place until ready to use. Rhizomes left in the ground will sprout again in the spring and have a larger yield the following year. If you dig more than you can use immediately, you can freeze the excess harvest for later use.

Note that fresh ginger is light in color with only a thin skin, as seen in the top photo. It does not have the thick brown peel usually found on dried and imported ginger root, even though imported ginger is often marketed as "fresh". Newly harvested rhizome only needs a light scrubbing to make it ready for the kitchen, while dry imported ginger will have a tough fibrous skin that needs to be peeled before use.

Ginger root is used in the kitchen to flavor tea, cookies, cakes, and many other sweet or savory dishes. The fresh leaves can also be chopped and added to soups or stews for a milder ginger flavor.
Medicinally, ginger is used to treat nausea, headache, muscle and joint pain, and arthritis.

Zingiber officinale is native to Southeast Asia and is recommended for USDA Zones 8-12. It is propagated by planting pieces of the rhizome about 1 inch deep at the start of the growing season.

Curcuma longa, commonly known as turmeric or Indian saffron, is a ginger relative that has long been used to add flavor and color to food. It also has medicinal applications, and is used to treat arthritis, heartburn, stomach pain, headache, colds, fever, depression, Alzheimers, and liver problems, all according to the doctors at WebMD.

As a garden or landscape plant, turmeric thrives in tropical and sub-tropical regions. Turmeric leaves are broad with heavy parallel venation and thin texture.

The foliage is light green and reaches about 3-4 feet in height over the course of the growing season. Turmeric grows best when it gets plenty of moisture throughout the growing season, and will tolerate sun or light shade.

Late in the year, the foliage declines as the plants go dormant. Now is the time to dig your harvest. Rhizomes branch freely as they grow, making a large mass close around the stem of the plant. Lift the entire clump and spray it with a strong jet of water to expose the golden wonder of turmeric.

You can break off the rhizome "fingers" for use in the kitchen. Grate fresh turmeric into chutney, pickles, meats, vegetables, rice and salad dressings. The flavor gets stronger as it's cooked so use it sparingly until you're familiar with the results. Turmeric tea is another easy way to get the health benefits of this amazing plant. It can also be used as a dye, so be aware that it will stain just about anything it touches a bright yellow color!
During the growing season, turmeric leaves can be used to wrap and cook food.

Turmeric stores best in the ground, so only dig it as you need it through the winter. I usually dig up a whole clump, break off what I need immediately, and "plant" the rest of the clump in a pot of mulch or compost. This makes it easy to retrieve fresh turmeric whenever I want it without digging up more clumps. It may also be stored in a sealed container in the refrigerator.

Extra rhizomes may be dried and ground to a powder for use during the summer months when the plants are in active growth.

Replant the mother stem with a portion of rhizome to grow again next year. Turmeric can also be propagated by planting some of the individual fingers just under the soil surface. When temperatures warm in the spring, growth will resume.

Curcuma longa is native to Southeast Asia and is recommended for USDA Zones 7b to 10b, but can be container-grown in colder climates.

Curcuma zedoaria is very similar in appearance to golden turmeric, although somewhat smaller-growing and not quite as prolific. The primary visual difference is that the rhizomes are white instead of the yellow-orange color of turmeric.

This species is also known as white turmeric or zedoary, although herbalists often sell several different species under the name zedoary. Sometimes they will differentiate between "long zedoary" and "round zedoary" based on the shape of the rhizomes of the different species. Apparently they have similar medicinal uses, which may explain part of the naming confusion. There was also much confusion among early plant collectors and their plant descriptions. I base my identification of this species on a scientific paper titled "Taxonomic and nomenclatural puzzles in Indian Curcuma". It's probably only worth a look if you have a background in botany or taxonomy!

The leaves are broad and thin-textured, reaching 2 to 3 feet in height. Plants are in active growth during the warm months and go dormant as the days shorten in late fall and early winter. Growth resumes by mid-spring.

The rhizomes can be dug anytime the plants are dormant. Break off the "fingers" for use in the kitchen and replant the main rhizome for next year's crop. To me it tastes something like a strong-flavored carrot-parsnip blend with a peppery aftertaste. I like it grated in a salad or finely chopped into mixed vegetables or stir-fries. It's frequently added to pickled vegetables or curries.

Zedoary is used medicinally to treat inflammation, anxiety, stress, and fatigue according to WebMD, although there has been little scientific research done on this plant. Pregnant or breast-feeding women are advised not to take this supplement. Zedoary may also be applied directly to the skin as a mosquito repellent.

Curcuma zedoaria is native to Southeast Asia. It grows well in USDA Zones 8-10 and can be grown as a container plant in colder locations.

Also see: Curcuma longa

Dioscorea alata is commonly known as winged yam, water yam, white yam and ñame.
The species name alata means winged and refers to the flattened edges of the squarish stems.

This is one of the true yams that are tropical in origin. Yams are twining vines that quickly climb to the top of any available support. They can completely cover nearby trees or shrubs with leaves that are arrow-shaped and 6-8 inches in length. They are arranged opposite each other on the stem. There are other similar-appearing species with poisonous tubers so make sure you're able to properly identify the edible ones if you're going foraging.

While the plant is in active growth it will put out aerial tubers at many of the leaf joints. These aerial tubers are generally not considered good eating, but are used as propagating material for starting new plants.

They'll grow where they fall on the ground or you can plant them in new locations for additional yam production the next year. They sprout readily and in Florida this is considered an invasive species. The bumps on the tuber become roots when in contact with soil. Here you can see a fallen tuber taking root:

During the growing season the edible tuber increases in size until the vine goes dormant in late fall or winter. At this time the yam tuber is dug and consumed. Tubers left in the ground will sprout again in the spring and increase in size the following year. Yams grown from aerial tubers may only produce a pound or so of edible tuber the first year (see top photo), but over a few years time they can achieve a weight of over 100 pounds.

The mature yams are peeled and then baked or boiled until tender. When raw, the cut surfaces have a very slimy texture, but this disappears when cooked. There are many cultivated varieties with different shapes and sizes of tubers, and also some with white, yellow or purple flesh.

Dioscorea alata is believed to be native to Southeast Asia, but has been cultivated in tropical Africa for over 2000 years. From there it was brought to North America on slave ships as early as the 17th century. Its cultivation was encouraged due to its edibility and ease of growth. It is now distributed throughout tropical regions around the world.

Winged yams grow best in sun or light shade, and flourish in moist soils. It has naturalized throughout much of USDA Zones 9 and 10 in the Southeastern U.S.

Yacon (Smallanthus sonchifolius) is a perennial root crop that tastes like a fruit. People in the Andes region of South America have enjoyed it for more than a thousand years. Only now are scientists discovering its many health benefits.
It grows multiple stems 6 feet or more in length from a densely-clustered rhizome. When they get too tall they tend to lean over and curve upright again. Stems touching the soil are able to root and start a new growing point, and new shoots may sprout from the rhizome.

The large fuzzy leaves grow opposite on the stem and can reach more than a foot in length. They have a distinctive winged petiole.

Yacon leaves may be used to wrap food when cooking, or dried and made into a tea. The leaves and stems are cooked like a vegetable, but I find they have a somewhat unpleasant resinous tang.

Yacon is in the Asteraceae family and in late summer small sunflower-like blooms appear on the tops of the stems.

It is during this time that yacon starts to grow its storage roots -- the most prized part of the plant. As the autumn days get shorter and cooler, the foliage starts to decline and the roots increase in size. The rhizomes also multiply rapidly during this time and start to push up out of the soil.

In frost-free regions, dormancy may be induced by the onset of the dry season.

I allow the plant to go completely dormant and then carefully dig around the clump and lift it up. Several of the thick storage roots will be radiating out from the clump of rhizomes. These are easily snapped off for eating, and the rhizomes can be set back in the ground or divided and replanted in multiple locations. Roots average around half a pound each, but reportedly can weigh up to 5 pounds.

The first year I grew this crop, I started with about a dozen rhizome pieces smaller than my thumb. From that, I harvested about 7 pounds of edible root. I expect I will get a much larger harvest the second year when starting with much larger rhizomes.

Yacon root is sweet, juicy and crunchy with a pleasant apple/pear/watermelon flavor and texture. When first dug, the skin is very thin and pale. As the roots are exposed to the air over a few hours or days, the skin becomes much darker.

The skin is generally scraped or peeled off before eating, but I find that to be an unnecessary step for freshly dug roots because the pale skin doesn't seem to affect the flavor in any way. The darker skin of cured or dried roots may impart a resinous flavor. Yacon root may also be steamed or baked, but I prefer them raw.
The sugar level in the root increases over time while in storage, but since I let the plants go completely dormant before digging, I can't detect any difference in sweetness between fresh-dug and cured roots. In climates with a shorter growing season, where the crop is dug at first frost, I would imagine there is a more pronounced difference in taste.

Yacon is native to the Andes mountains of South America and is cultivated from sea level up to 9000 feet. It is recommended for USDA Zones 7-11. It will grow in full sun or part shade, and produces best with a steady supply of moisture. The plants rarely set viable seed, but are easily propagated by division of the rhizome or by stem cuttings.

I like to eat yacon simply for the flavor and texture, but its sudden popularity is no doubt due to its medical benefits:
Weight loss and blood sugar: A study published in 2009 in "Clinical Nutrition" concluded that "Yacon syrup is a good source of fructooligosaccharides and its long-term consumption produced beneficial health effects on obese pre-menopausal women with insulin resistance. Daily intake of yacon syrup produced a significant decrease in body weight, waist circumference and body mass index."

Cancer prevention: "Food and Chemical Toxicology" published a study in 2012 finding that "yacon
and yacon plus Lactobacillus casei intake may reduce the development of chemically-induced colon cancer." Other studies have found similar results on other types of cancer cells.

Prebiotic: The "Journal of Agricultural and Food Chemistry" published a study in 2003 proposing "yacon fructooligosaccharides as a potential novel source of prebiotics."

Antioxidant: In 1999, the "Journal of Agricultural and Food Chemistry" published a study identifying two major antioxidants in yacon root.

These are just a few of the many studies confirming a wide variety of healthful benefits from eating yacon. What benefits have you experienced from yacon?

Jicama (Pachyrhizus tuberosus) is tropical vining legume that forms a large edible root. The vines climb by twining and can reach a length of 20-30 feet, given sufficient support. The trifoliate leaves are opposite on the stem and can be up to 18 inches across. As a legume, this plant is capable of nitrogen fixation and therefore has low fertilizer requirements.

Flower buds start to appear in the leaf axils by late summer.

These quickly open into bright blue pea-like blossoms as the inflorescence elongates.

For maximum root production you should clip off the flower buds as they form so all the plant's energy goes into the storage root, rather than seed production. The root continues to increase in size as long as the vine is green and growing, so a long growing season is also beneficial for maximum production. Note that all parts of the jicama plant should be considered poisonous except the root, even though stems and leaves are used as animal forage in some regions.

Each pollinated flower develops into a bean-like pod.

The pods grow to about 5-6 inches in length over a 2-3 month period, turning dark brown or black as they reach maturity.

When they have fully dried, the pods split open to release the seeds.

By this time the vines have also started to dry and decline and you can dig the edible root. Each vine produces a single, sometimes lobed, storage root, which varies in size and shape. Roots can become quite large, often weighing several pounds, but smaller ones are much more common. They have a thin tan skin and a crisp white or sometimes yellow interior, depending on the cultivar. Jicama may be eaten either raw or cooked, and they retain their firm crunchy texture even after cooking.
Peel and slice the root in salads, soups and stir-fries or serve with fruits. Cut into sticks and use with your favorite dips. Jicama is a very good source of vitamin C and also a good source of potassium. The root contains oligofructose inulin, which is a sweet inert carbohydrate that is not metabolized by the human body, so is a good sweet snack for dieters and diabetics. Oligofructose is also prebiotic.

Harvested roots should be stored in a cool dry location, but not refrigerated.

Pachyrhizus tuberosus is native to Central America, but is cultivated in tropical and sub-tropical regions around the world. The closely-related P. erosus is similar except with a smaller root and is the species more frequently grown on a commercial scale.
Technically, jicama is a perennial in USDA Zones 10-12 and a new vine will sprout from unharvested roots, but it is normally grown as an annual and harvested after the first growing season. I've been more successful growing a new crop from seed each year, rather than letting the old roots sprout again. A harvest can be obtained anywhere with a growing season of at least 5 months.

Propagation is by seed. Soak the seed in water overnight before planting. Any seeds that don't show signs of swelling can be nicked with the edge of a sharp knife and soaked for a few more hours. Keep the seedbed warm and moist. Germination should occur within 2-3 weeks.

Buy Jicama seeds

Dyckia leptostachya is a spring-blooming bromeliad that has thick, succulent leaves with an attractive reddish tint. The margins are armored with small sharp spines pointing outward.

Individual plants are about 18 inches across, but they pup freely and form large clumps with time.

Flower spikes appear in mid to late spring from the base of the plant, rather than from the center. This allows the rosette to continue growing after flowering, unlike most bromeliad genera.

The yellow flowers are quite showy as they open in sequence from the bottom of the stalk to the top.

The inflorescence eventually reaches a height of about 3 feet.

Dark brown, three-sectioned seed pods develop from most of the flowers.

When these are mature they split open to reveal a multitude of dry papery seeds that are scattered by the wind.

Dyckia leptostachya grows well in full sun to light shade. Temperatures as low as 26° F can be tolerated for short periods of time without damage.

Next up: Growing Dyckia from seed

So your Dyckia has produced a bunch of little seed pods and you want to try growing some bromeliads from seed. Each pod contains dozens of seeds and they're fairly easy to grow. Note: this method also works with other members of the Pitcairnioides group, like Hechtia, Encholirium, Puya and Pitcairnia. These all produce dry flake-like seeds that are easy for a beginner to work with.

There are probably many different ways to germinate bromeliad seed, but this is an easy way that works for me. Keep in mind that a self-pollinated species will produce seedlings of the same species, but there may be slight variations between the plants. Seeds of hybrids will produce plants with a wide variety of characteristics due to their more diverse genetic makeup.

Collect the seeds as soon as the pods start to split. The seeds are lightweight and if you wait any longer they're likely to blow away.

Soak the seeds overnight in water. This speeds germination, but makes it difficult to separate them for planting. I dump the seeds and soak-water out onto a fine mesh.

The water quickly drains through and the seeds can be easily separated and picked up with a flat wooden toothpick.

Any kind of clear, closed container makes an excellent humidity chamber perfect for starting bromeliad seeds. Plastic clamshells or pastry trays are ideal. I like the ones with aluminum bottoms. You can quickly punch drainage holes in the bottom with a pencil or ice pick, then fill with sterile potting soil or seed-starter mix.

I like to get the germination tray going a few days ahead of time. Fill it with soil and water thoroughly. Close the top and place it in a bright, but shady location. Humidity will build up and run back into the soil creating a moist environment perfect for germination.

Carefully spacing the seeds on the soil makes transplanting so much easier later on as the plants develop.

Tightly close the container and keep it in a bright shady location. The water should recycle providing all the moisture needed by the developing seedlings, but check the soil periodically and add water if needed.

Airborne moss or fern spores often find their way into the germination chamber, but their growth rarely causes a problem for the bromeliad seedlings.

Within a few months the seedlings will have several leaves and it's time to start venting the germination chamber to harden off the plants. Start by propping open the lid a small amount to allow humidity to escape. Increase the amount of venting over a period of a few weeks, keeping a close eye on the soil moisture and watering as needed. Once the seedlings have been hardened off, they can be carefully transplanted to small individual containers. Keep them shaded until they become well-established in pots and then gradually acclimate them to the light levels they'll get in their permanent location.

Congratulations! You've now grown your own bromeliads from seed!

Bolivian sunflower is sometimes known as Mexican sunflower, but that common name also applies to another Tithonia species, so to be completely accurate, just call it Tithonia diversifolia! Some sources also list tree marigold as a common name.

This species grows fast and large, so give it plenty of space in the landscape. Plants can easily grow to 12 feet tall and wide in a single year.

The bright yellow, 6-inch diameter flowers can appear anytime there is active growth, but bloom production peaks in late summer and fall. There is a slight, pleasant fragrance if you put your nose right up to the flower. They need a full sun location for best flower production, but the plants will also tolerate some shade.
The leaves are large, hairy and deeply lobed. They can reach up to a foot in length.

Stems are rough and covered with prominent lenticels.

Stems often form aerial roots. If they bend over and touch the ground, they'll start a new plant.

The inside of the stem is filled with a lightweight, spongy xylem.

This quality makes the cut stems decompose quickly and is why Tithonia diversifolia is frequently used as a "chop and drop" plant; the chopped leaves and stems can be used as a nutrient-rich mulch or compost. In poor soils, the chopped leaves and stems can be used as an alternative to commercial N-P-K fertilizers. Inter-cropping with Tithonia has a positive effect on crop yields, provided you prevent it from taking over the other crops.

The base of the plant becomes trunk-like with age.

This species is native to Central America and Mexico, but has spread throughout tropical and subtropical regions world-wide. It is recommended for USDA Zones 9-11, but can be grown as a perennial in Zone 8.

The leaves are suitable fodder for cows and goats, and deer also love to browse on the nutrient-rich leaves.
Propagation is by seed or cuttings.

An infusion of Tithonia diversifolia leaves has been used in some folk medicines as a treatment for a wide range of maladies, including diabetes, cholesterol, sore throat and measles. Lab studies indicate both positive and negative results. Another study shows promising results as an anti-inflammatory and analgesic. Still other studies have indicated a potential treatment for malaria and also use as a topical mosquito repellent.

Buy Tithonia diversifolia cuttings!

Coccinia grandis is a perennial cucurbit commonly known as tindora or ivy gourd. The striped fruits are about 2 inches long and are edible raw or cooked. When approaching maturity, they start turning red from the inside out, and from the distal end of the fruit to the stem.

They are edible while still green and have a crunchy texture. As they turn red, the flavor doesn't change much, but they become very soft.

They make a very attractive addition to a vegetable tray. Young leaves and stems are also edible after cooking.

Tindora is a climbing vine which attaches itself by tendrils. The leaves are palmate and about 3 to 4 inches across. Vines can grow up to 9 feet in length, branching at any point along the stem, and rooting if they touch the ground.

Flowers are white, open for a single day, and are about the same size as the leaves. Flowering and fruiting can occur nearly year-round in frost-free climates, but it is most productive during the warm months when the plant is in active growth. Male and female flowers occur on separate plants.

Coccinia grandis is native to tropical Asia and Africa, and is recommended for USDA Zones 8-11 (perennial in the coldest zones and evergreen in frost-free areas). It will grow in nearly any soil type, and needs full sun to be most productive.

Unharvested fruits drop seeds, and over time the offspring can become invasive. It has naturalized in tropical regions around the world, and is listed as a noxious weed in Hawaii and Western Australia.
There is a sterile cultivar that is preferred for home gardeners, and this variety produces parthenocarpic fruit, so no male plant is required.

According to WebMD, research suggests tindora might improve blood sugar control in patients with type 2 diabetes. Studies have also shown Coccinia grandis has anti-cholesterol, anti-inflammatory, anti-ulcer and anti-oxidant properties.

Nopalea cochenillifera is a cactus that is edible and has many medicinal properties. It also makes an attractive, drought-tolerant landscape plant.

This species grows to about 15 feet tall and can become tree-like in just a few years.

The pads, or cladodes, are about 8-10 inches in diameter and thicken up as they age to support new growth higher up on the plant. Eventually, the base becomes more rounded like the trunk of a tree.

Flowering generally occurs in spring. The blooms are very showy with their orange petals and fuchsia-red stamens.

The pads are the edible part, and should be harvested when they are near full size, but still have a few rudimentary leaves visible.

The pads are nearly spineless, but it's a good idea to scrape away the bumps with a sharp knife just to be on the safe side. It's common to trim away the outer edge and the thickened base of the pad since these parts will be tougher and not as good to eat. The rest can be diced or sliced up into strips, and eaten raw, steamed or stir-fried.

Some people leave the pad whole, make long cuts down the length (like fingers on a hand), season it, and throw it on the grill.
Nopalea can also be juiced like any other green vegetable.

Medicinally, Nopalea is used for type 2 diabetes, high cholesterol, obesity, alcohol hangover, colitis, diarrhea, benign prostatic hypertrophy (BPH) and viral infections, according to WebMD, although some of their statements are contradictory.

Botanical extracts of the plant have been shown to have anti-microbial activity.

The pads are also used as animal fodder. The species name is derived from the cochineal insects that feed on the plant, and are collected to produce a bright red dye. This insect dye is used in food coloring, soft drinks, lipstick and other cosmetics.

Nopalea cochenillifera is native to Mexico and grows as an introduced plant throughout the
Caribbean. It is recommended for USDA Zones 9-10.

Buy Nopalea for planting here.

East Indian lemongrass (Cymbopogon flexuosus) is one of the quickest and easiest herbs to grow from seed or divisions. It's also one of the most useful herbs to have in your garden.

Plants started early in the growing season will produce many leaves for harvest, and become quite a large plant by the end of the year. The useful part of the plant is the long blue-green leaves, which can easily reach 4 feet in length. They are thin and flexible, so they bend over and give the entire clump a soft grassy look.

East Indian lemongrass is the species used commercially for lemon scent and flavoring in a wide array of products. The fresh or dried leaves are useful in tea or other drinks, as well as soups, stews, fish, meats, or any dish that would benefit from a lemon flavor. Leaves can be harvested any time of the year, but they do have a sharp edge which can slice your skin similar to a paper cut, so be careful when cutting them.

The essential oil from this species has also been found to have strong anti-cancer qualities.

As cool weather arrives in the fall, the leaves take on a reddish-bronze coloration.

In locations with nearly year-round growing conditions, the plants send up tall flower spikes in the late fall or early winter. These plumes of flowers can reach a height of 7-8 feet, adding to the ornamental appeal.

If you allow the plumes to remain all winter, seed will be produced and you're likely to find many lemongrass seedlings coming up in the surrounding area in spring.

As the common name indicates, Cymbopogon flexuosus is native to India. In some regions this species is known as cochin grass or Malabar grass. It is recommended for USDA Zones 8-11, but can be grown as a container plant anywhere. In fact, the plant in the top photo is about 6 feet tall in a 1 gallon pot!

Buy lemongrass seeds

Velvet bean (Mucuna pruriens) is a legume with numerous health benefits. The plant grows as a vine so some sort of support is needed when growing it in the garden.

The vine climbs by twining around adjacent supports, but the stem remains thin all the way to the base of the plant, even though it may reach 15-20 feet in height. Leaves are tri-foliate.

This is a nitrogen-fixing legume so it has low nutrient requirements, and may benefit other inter-planted crops.

Purplish flowers appear in pendant clusters starting in mid- to late summer.

The pods swell quickly and are dark green covered in black fuzzy hairs. In some varieties these hairs are skin irritants that make shelling the beans a literal pain, but the cultivar M. pruriens var. utilis is the non-itchy variety.

At the end of the growing season the vines dry up and the pods turn completely black and hard (2-3 months after flowering). The pods retain the velvet-textured covering even after they are dried and each contains 5-6 seeds.

At this point the beans can be shelled out for home use. Seed color varies with the different cultivars and may be white, black, marbled or speckled.

The main active compounds in the seed are the amino acid L-dopa and hallucinogenic tryptamines. Treatment to make the seed edible is by boiling in water for one hour, pressure-cooking for 20 minutes, or soaking in water for 48 hours and then boiling in water for 30 minutes. The beans can also be roasted and ground to make coffee; in some parts of Central America the plant is known as Nescafe!
In some regions velvet bean is used as a green manure or cover crop in fields. It can also be harvested for forage or silage.

Mucuna pruriens is native to southern China and eastern India. The plant requires a 6-9 month growing season to mature the seeds, so it is best suited to subtropical climates if you are growing it for the beans. It can be grown anywhere as a cover or forage crop.

The health benefits of velvet bean have been widely studied. The findings reveal "it is a good source of food, as it is rich in crude protein, essential fatty acids, starch content, and certain essential amino acids ... all parts of the Mucuna plant possess medicinal properties. The main phenolic compound is L-dopa (5%), and M. pruriens seeds contain some components that are able to inhibit snake venom. In addition, methanolic extracts of M. pruriens leaves have demonstrated anti-microbial and anti-oxidant activities in the presence of bioactive compounds such as phenols, polyphenols and tannins, and preliminary studies on keratinocytes support its possible topical usage to treat redox-driven skin diseases. Collectively, the studies cited in this review suggest that this plant and its extracts may be of therapeutic value with regard to several pathologies..."

A more detailed listing of the health benefits of Mucuna shows it is effective for diabetes, spasms, inflammation, infertility, pain, growth hormone deficiencies and as an aphrodisiac.

Buy velvet bean seeds

Portea alatisepala

Aristolochia elegans

Aechmea blanchetiana

Acacia farnesiana (Sweet Acacia)

Cassava, Yuca (Manihot esculenta)

Schefflera arboricola

Sweet lemon (Citrus limetta)

Ginger root (Zingiber officinale)

Golden turmeric (Curcuma longa)

White turmeric (Curcuma zedoaria)

Winged yam, Ñame (Dioscorea alata)

Yacon (Smallanthus sonchifolius)

Jicama (Pachyrhizus tuberosus)

Dyckia leptostachya

How to grow Dyckias from seed

Tithonia diversifolia (Bolivian sunflower)

Tindora (Coccinia grandis)

Nopalea cochenillifera

East Indian Lemongrass (Cymbopogon flexuosus)

Velvet bean (Mucuna pruriens var. utilis)