The ripe berries and cooked leaves of this edible strain of black nightshade are used as food in Tamil Nadu.
The thoroughly boiled leaves are used like spinach. The ripe black berries are described as sweet and salty, with hints of liquorice and melon.
It is nutritious containing high levels of Vitamin C, as well as niacin, riboflavin, calcium, phosphorus, and iron. It is also used in herbal medicine, the leaves and berries can be eaten as a treatment for ulcers.
The leaves are also eaten in Greece, and Turkey and Indonesia, and the berries are turned into jam in South Africa.
Related to Peppers,Tomatoes and Eggplant, in Kannada it is known as kakki soppu, in Telugu Kamanchi chettu and in Hindi it is called Makoi.
The blueberry sized edible fruit of the Phalsa are loaded with antioxidants. Drought tolerant and easily maintained plant. Indiginous throughout India, Pakistan and Southeast Asia. Fruits in summer. They can be eaten fresh with salt and black pepper or can be made into a thirst quenching tart beverage. The fruit is eaten raw with relish and sold in New Delhi streets in summers, with great enthusiasm by singing hawkers. Has many medicinal uses.
Sherbert Berry flowers in the spring and can fruit all summer long. Flowers are yellow, foliage is bronze and green, fruit is a deep pink to purple color.
Hardy in the southern states zones 9-11. Deciduous. Light frosts will cause leaves to be shed but are not usually damaging. Mature size is from 6-15 ft.
Araikeerai or spleen amaranthus is a variety of amaranthus popular in Tamil Nadu. A delicious substitute for spinach and an essential ingredient in preparation of Masiyal, it has medicinal qualities especially for post partum and lactating women.
"Arai Keerai" describes the amaranth leaves in its middles stages of growth. In its early stages it is referred to as "Mulai keerai" and in the late stages it is known as "Thandu keerai". Keerai leaves are high in vitamin C, vitamin A, calcium, potassium, and folate. They also contain iron, magnesium, and phosphorus.
Keerai leaves can be used both raw or cooked, such as stir-frying, steaming, sautéing, and boiling. They can be added to salads and are commonly used in soups, stir-fries, rice dishes, dals, and curries.
Easy to grow, simply sprinkle seeds on the surface of soil.
"Truly Tiny" produces the smallest edible banana fruit. The plants themselves grow between 2-4" tall on a sturdy, shrub-like central trunk, so they're excellent for containers with well-drained, sandy soil. If your climate gets a full winter, keep your containers indoors in a bright, well-lit sunny spot. Otherwise, they're suitable to grow outdoors in full sun on balconies, porches, or patios. The large, ovate leaves are deeply green and leathery, with purple-red variegation. The bananas, once grown, are tiny, deeply yellow, and edible! Until then, its dark green leaves make lovely décor if you'd like to bring the outside indoors.
In India, where over forty varieties are cultivated, bananas are an integral part of the culture. Upon attending an Indian wedding, one may see a banana stalk near the stage symbolizing fertility. The wedding luncheon is often served on banana leaves in Southern India.
Banana plants love warm fertile soils with consistent moisture. Full sun exposures are best, a long growing season is required to set the flowering stalk and subsequent fruits. Banana plants do best in tropical and subtropical climates, but can be grown in large containers in the Northern United States.
A beautiful vine prized for its very fragrant, star-shaped, white flowers, and blanket of thick, dark green foliage. Plant near a patio, terrace or entry where the fragrance can be enjoyed. In frost-free areas, train on posts, walls or trellises, or allow to trail along as a groundcover. Hardy in USDA Zones 8-11; makes an excellent container plant for colder regions.
A sweet, East Asian variety of the species Capsicum annuum. Whether grilled, charred, or skewered, shishito peppers add a kick of flavor to any dish. Just watch out: While the majority of these small green peppers are mild, about one in 10 is spicy enough to make your eyes water. These peppers are best sprinkled with crunchy salt and eaten within minutes of coming off the heat. SKU: 432
Chukkakura looks similar to spinach, with broad dark green leaves and thick stems. Chukka leaves are sour and a bit meatier than spinach and they are triangular in shape. The pungent leaves have a tart, lemony flavor.
This variety of sorrel is known as Khatta palak, Ambat chukka, Indian Sorrel and Chukka Kura in various parts of India.