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Malabar Chestnut (Pachira aquatica; Bombacaceae)

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Common names: Malabar Chestnut, Guiana, Guiana Chestnut, Guyana Chestnut, Provision tree, Saba Nut, Money Tree

Origin: Native of area between southern Mexico to Guyana and northern Brazil

Plant: Requires a frost-free location with some protection from hot, drying winds. Enjoys full-partial sun. Soils need only to be well-drained and trees enjoy consistent and regular watering during dry months.

Harvest: Feb, March, April

Propagation: By seed or cutting

A lovely evergreen tree with greenish bark that generally grows to 2-5 m with a spread of 1.5-2.5 m. Takes 4-5 years before able to harvest nuts.

Flowers are white and curl back from the base to reveal a spectacular cluster of 1-2cm cream-white stamens.

Fruit are ovoid, woody green pod which can reach 2-5cm in length and resemble a kapok or silk floss seed pod. The tightly packed nuts inside enlarge until the pod bursts and fall to the ground. These can be eaten raw or roasted. The raw nuts taste like peanuts and will keep for months in a cool, dry place. Roast nuts with oil and garlic or grind into flour for baking.

Plants available in our nursery

(photos courtesy of Flora and Fauna of tropical Asia & Lush Plants)

Rosella (Hibiscus sabdariffa)

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Rosella (Roselle, Florida Cranberry, Red Sorrel, Indian Sorrel, Mesta

Hibiscus sabdariffa)

Origin: Hawaii and West Indies

Plant: September – December

Harvest: February – April

Propagation: Seeds

A hardy, annual bush originating from Hawaii and the West Indies grows to 1-2m high. Allow 1 m spacing between plants grown in full to partial sun with well-drained soil.

Each bush can produce 1-2 kg of fruit or more, depending on soil fertility, climate conditions, day and night temperatures and how the bush is cared for. Picking off the plump, red calyces as soon as they mature, encourages regular flowering and more fruit set.

Source of Vitamins A, B, C and minerals calcium, magnesium, potassium, iron, cobalt, manganese, zinc, silicon, phosphorus and very rich in selenium and chromium.

To prepare rosellas, the red calyces need to be pulled off the seed capsule by hand. You can freeze the calyces until you have enough to make jam.

 

Yam Bean

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Yam Bean (Jicama, Mexican Water Chestnut or Chop Suey Bean)Yam Bean (Web)

Pachyrrhizus erosus

Origin: hot, humid tropical Central America

Plant: Sept – Oct

Harvest: July – Aug.

It takes 4-7 months to maturity depending on day-length hours. At the time of maturity, the vines will flower and produce many inedible pods (the flowers are also inedible)

The Inedible Yam Beans
The Inedible Yam Beans

– the mature seed contains the poison, rotenone, used as an insecticide. Jicama’s starchy underground tuber is highly digestible and can be eaten raw or cooked, as there are no toxins associated with the tuber.  Jicama can be eaten raw – sliced into sticks and used as a crudité, dipped into raw chilli powder then dipped in lime juice. It can also be used grated in salads mixed with tropical fruits and a handful of coriander leaves. The tuber can also be lightly cooked after peeling, slicing and dicing – it tends to retain its crispness when cooked and is often used in stir fries as a substitute for water chestnut.

The dried vines are very strong and can be woven into fishing nets.

Yam

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Yam (red and white, five-fingered yam, greater yam, lesser yam, aerial yam)Yam (Web)

Dioscorea family

Origin: hot, humid tropical Pacific Islands

Plant: mid-Sept to mid-Oct

Harvest: When all foliage has died down. Dig gently around the yam taking care not to damage it (cuts will reduce storage life).

Yams can be stored for several months in a cool ventilated area. Depending on the variety, yams can be baked, eaten with dark green leafy vegetables, fish, meat, peanuts and milk, used in curries, fried in oil, used to make a purple cake as well as purple yam wine, made into a dough, flour and African fufu.

 

Yacon

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Yacon (aka yakon, sweet root or Peruvian Ground Apple)Yacon (Web)

Polymnia sonchifolia

Origin: wet, cool highlands of the Incas

Plant: Sept – Oct

Harvest: July – August

Small yellow sunflower-like flowers will appear at maturity. Harvest tubers when all the tops have died down but leave in the ground until at least mid to late winter as the flavour really does improve. Remove tubers carefully as they are brittle. It is a substitute for apple and can be eaten raw. Even with prolonged cooking, yacon stays crisp and it can be used as a substitute for water chestnuts in Asian stir-fries. The main components are fructose and inulin, making it a suitable food for diabetics. It is a good livestock forage crop.

 

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