Tall medium spreading vigorous plant with profus branching habit. Shiny green, slightly wrinkled fruit with medium pungency. Tolerable to leaf curl disease.
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.
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.
Siru keerai, is another spinach substitute popular in Tamil Nadu. The leaves are smaller and pointier than Arai keerai and consuming it has cooling properties.
It goes well combined with dal or as a poriyal. Easy to grow, simply sprinkle tiny seeds on the surface of the soil
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
Dark green hybrid variety. Vigorous plant with many fruiting side branches. Fruit are long and straight. Excellent taste and keeping quality. Disease reistant.
Related to black pepper, the paan leaf along with betel nut (Areca catechu) is chewed in Southeast Asia. A slow grower in containers, but will grow rampantly in tropical regions and is often planted at the base of trees which it uses for support. The Paan or betel leaf is also used in religious rituals by Hindus. Plants are 4-5" tall.
Our plants are healthy at the time of shipping. If for some reason you feel that the plant is damaged during transit please send us a digital photo within 5 days of receipt for us to consider replacement. Due to strict customs regulations we cannot ship plants outside mainland USA.
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.
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