TROPICAL PLANT ENCYCLOPEDIA


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Number of plants found: 661    Prev  Next    Go to page:  1  2  3  4  5  6  7  8  9  10  Last  

Anacardium exelsum, Wild Cashew

Anacardium exelsum

Wild Cashew
Family: Anacardiaceae
Origin: Central America
Big tree > 20 ftFull sunRegular waterEdiblePoisonous or toxic

Roasted nuts are free from the poison and as tasty as their relatives, cashew nuts.




Link to this plant:
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Anacardium giganteum, Caja Acu, Caja Asu

Anacardium giganteum

Caja Acu, Caja Asu
Family: Anacardiaceae
Origin: South America
Big tree > 20 ftFull sunModerate waterEdibleUltra tropical, min. temperature 55F

Similar to the Anacardium occidentale, the Anacardium giganteum is a juicy, false fruit with a slight strawberry flavor. Nuts can be roasted and reportedly taste like cashew nuts.



Anacardium giganteum, Caja Acu, Caja Asu


Link to this plant:
https://toptropicals.com/catalog/uid/anacardium_giganteum.htm

Anacardium occidentale, Cashew Nut, Cashew Apple, Caju

Anacardium occidentale

Cashew Nut, Cashew Apple, Caju
Family: Anacardiaceae
Origin: Brazil
Small tree 10-20 ftFull sunModerate waterIrritatingEdibleSeaside, salt tolerant plant

The actual fruit is the nut, the apple is a swollen stem. Cashew apple is eaten fresh or stewed. Has a sweet-astringent taste. Nut itself is caustic until roasted. Must be roasted outdoors because fumes are irritating. Very fast growing under favorable conditions, it may fruit in container, within 2 years from seed. Tolerates very poor soil and drought, as well as salty wind.





Link to this plant:
https://toptropicals.com/catalog/uid/anacardium_occidentale.htm

Cashew tree (Anacardium occidentale)

Cashew nut, Cashew Apple. Small size tree that will produce fruit within 1-2 years; will successfully fruit in container. The actual fruit is the nut, the apple is a swollen stem. Cashew apple is eaten fresh or stewed. It has a sweet-astringent taste. Nut itself is caustic until roasted. Must be roasted outdoors because fumes are irritating. Very fast growing under favorable conditions, it may fruit in container, within 2 years from seed. Tolerates very poor soil and drought, as well as salty wind.
Shipped at customers risk, no replacements or refunds. Leaf drop possible. We guarantee healthy plant to be shipped and the best packaging. Express shipping optional.
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This item is certified for shipping to California.
Grown in
10"/3 gal pot
In stock
$72.95


Ananas sp., Pineapple, Pina
Var. Ivory Coast (variegated)

Ananas sp.

Pineapple, Pina
Family: Bromeliaceae
Subfamily: Bromelioideae
Origin: Brazil and Paraguay
Small shrub 2-5 ftFull sunSemi-shadeModerate waterOrnamental foliageEdibleThorny or spinySubtropical, cold hardy at least to 30s F for a short time

King of fruits! One of the most delicious fruits in the world, especially when picked and eaten fresh. Short, stiff herbaceous plant close related to bromeliads. Leaves long, thin, in rosettes, with spiny tips and usually prickly edges. Violet or reddish flower on a dense head especially from Jan. to March in Florida. Compound fruit, fleshy, usually yellow to orange when ripe. Rough outer skin. Plants are damaged at 32 F, killed at about 25 F without protection. Heavy mulching reduces weeds, staking may be necessary. Eaten fresh in pies, preserves, wine, etc. Season: Heaviest fruiting in Summer (May to September). Some staggered throughout the year.

Popular varieties: Royal Hawaiian, Victoria Gourmet, Hawaiian Gold, Sugar Loaf, Miniature dwarf. Some ornamental varieties, including Variegated pineapple "Ivory Coast" are very valuable landscape plants that require very little care and create exotic tropical look. Pineapples can be grown and harvested in pots. Be careful with watering, keep in mind that like any bromeliad, Pineapple needs very little water and needs the soil to get dry between waterings. Use only acidic soil.





Link to this plant:
https://toptropicals.com/catalog/uid/ananas_sp.htm

Pineapple fruit plant Elite Gold, Ananas comosus

Elite Gold are a juicy, white flesh pineapple with...  more

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This item is certified for shipping to California.
Grown in
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9 plants in stock
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Pineapple fruit plant Florida Special, Ananas comosus

Bred for Florida pineapple production by Libby fruit...  more

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This item is certified for shipping to California.
Grown in
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Pineapple fruit plant Lava Burst (Burgundy Variegated Rainbow), Ananas comosus

This burgundy variegated pineapple is a strikingly...  more

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Pineapple fruit plant Sugar Loaf, Ananas comosus

SugarLoaf is low acid pineapple originated from West...  more

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This item is certified for shipping to California.
Grown in
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8 plants in stock
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Pineapple fruit plant White Jade (Spineless Sweet), Ananas comosus

White Jade Pineapple is a highly sought after Hawaiian...  more

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This item is certified for shipping to California.
Grown in
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In stock
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Anethum graveolens, Dill

Anethum graveolens

Dill
Family: Apiaceae / Umbelliferae
Origin: Eastern Europe
Groundcover and low-growing 2ftSmall shrub 2-5 ftFull sunSemi-shadeRegular waterOrnamental foliageFragrantEthnomedical plant.
Plants marked as ethnomedical and/or described as medicinal, are not offered as medicine but rather as ornamentals or plant collectibles.
Ethnomedical statements / products have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. We urge all customers to consult a physician before using any supplements, herbals or medicines advertised here or elsewhere.Spice or herbEdibleSubtropical, cold hardy at least to 30s F for a short time

Dill is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens. The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe. Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness. To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant.

Used in: Teas; seasoning for butter, cakes, bread, vinegars, soups, fish, pickles, salads, etc.; flowers in crafts.

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years.



Anethum graveolens, Dill
Anethum graveolens, Dill
Dill Seeds
Anethum graveolens, Dill
Anethum graveolens, Dill


Link to this plant:
https://toptropicals.com/catalog/uid/anethum_graveolens.htm

Anethum graveolens (Dill) - seeds

Dill. Popular herb - aromatic, used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh. Dill seed is used as a spice, with a flavor somewhat similar to caraway. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant. Used in: Teas; seasoning for butter, cakes, bread, vinegars, soups, fish, pickles, salads, etc.; flowers in crafts.
Successful cultivation requires warm to hot summers with high sun levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years.
Ordering seeds info

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