TheLeaf

03/08/2022

The Leaf The Life

25/07/2022

17/06/2021

Know about rare Spices: Pippali

Long pepper, sometimes called Indian long pepper or pipli, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.

Scientific name: Piper longum
Family: Piperaceae
Order: Piperales
Kingdom: Plantae

The word pepper has its etymological roots in the Sanskrit word Pippali. Given that black pepper is the most traded spice in the world today, it is sad that the spice that originally lent its name to pepper is slowly disappearing from kitchens across India.

The long pepper species is indigenous to several parts of India, Malaysia, Indonesia, Singapore, and Sri Lanka. The history of Piper longum, the Indian variety, is ancient. Mentioned as far as at least the Atharva Veda, the long pepper is recorded in Ayurvedic texts such as Charak Samhita and Sushruta Samhita as a cure for a range of ailments arising from respiratory issues, gastrointestinal problems, muscle pains, inflammations and even snake poison.

Being amongst the earliest spices traded between eastern and western civilisations, the long pepper was a valuable commodity even in ancient Greek and Rome. Its popularity continued all the way until the era of Europe’s Renaissance movement and the Age of Discovery. Sadly, with the advent of the easily cultivable red chilli peppers from the Americas and the increasing affordability of the regular black pepper, the demand for long pepper fell drastically, eventually disappearing from Europe’s mainstream culinary usage.

So after all this time, is there a place for it in the modern Indian kitchen? In comparison to its popular cousin, the black pepper, the flavour of the long pepper is more complex. While it still features a considerable bite, the long pepper is earthier and more aromatic compared to its sibling, featuring a sweeter taste that follows the initial numbing bite.

The pepper, in its current limited usage, contributes wonderfully to preserves, achars and homemade curry powders in several Indian cuisines. Although the long pepper has lost a lot of ground to black pepper and chilli varieties, its strength lies in its versatile flavour profile that can lend itself to countless regional specialities such as dry vegetable preparations, gravies, curries, dals, rasams and even desserts.

The popularity of Pippali was at its peak before the advent of chillies in India. Expecting the average Indian household to dig up recipes from the past in an attempt to revive the spice is a far-fetched plan and one that even professional cooks would not pursue too eagerly. Thankfully, the resurgence in home cooking by a more adventurous generation can prove to be a blessing in disguise. The long pepper has had a long history of being used in European, Asian and several African cuisines. Its adaptable nature and ability to amalgamate with nuances of several cuisines makes it a perfect contender for the modern Indian spice box.

For the modern Indian home-cook who is as comfortable in making a quorma (long peppers make wonderful ingredients in freshly ground garam masala) as they are in making a berry panna-cotta (simmer the compote of berries with the long pepper and vanilla for that extra oomph), the humble Pippali serves as a perfect mascot. Add this to your shopping list the next time you visit the bazaar.

More information on
https://reader.elsevier.com/reader/sd/pii/S2005290111600204?token=6B5B2076973A41C70C7FA8BF45F0A798E27DE4CBAA28C64E0E6486680C4D105BFE012F13462CAE2D8E84E2D31BF7EEFB&originRegion=eu-west-1&originCreation=20210617114054

Courtesy: https://www.deccanherald.com/sunday-herald/sunday-herald-melange/piper-the-pepper-896604.html

12/06/2021

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12/06/2021

Know about Rare Fruits - Santol

Sandoricum koetjape, the santol, sentul or cotton fruit, is a tropical fruit native to maritime Southeast Asia.

Scientific name: Sandoricum koetjape
Family: Meliaceae
Kingdom: Plantae
Order: Sapindales

Description/Taste:
Santol fruits are round to ovate, averaging 4 to 7 centimeters in diameter, and have a slightly flattened shape. The skin is leathery, somewhat fuzzy, and wrinkled, ripening from green to golden yellow, and is sometimes covered in a red blush. Underneath the surface, the thickness of the peel will vary, depending on the variety, and can be thin and fibrous to thick and spongy. Santol fruits also have a translucent to white pulp that encases 3 to 5 inedible seeds. The pulp has a cotton-like consistency and is juicy, slippery, and soft. Santol fruits range in flavor from sour to very sweet, depending on maturity and variety. The sweetest Santol fruits have a candy-like taste with mild peach and apple notes, while in the sour varieties, a strong umami aftertaste may linger on the palate.

Seasons/Availability:
Santol fruit is available in the late spring through fall.

Current Facts:
Santol fruit, botanically classified as Sandoricum koetjape, is one of two edible fruits found in the Meliaceae, or Mahogany family. The fleshy fruits are known for their sweet and sour flavor and are widely cultivated throughout tropical lowlands in Southeast Asia, sold in fresh markets as a raw snack. One Santol tree can produce over 20,000 fruits in one year, and there are two main types of Santol fruits generally labeled as yellow or red varieties. Red Santol fruit cultivars are regarded as the more prevalent of the two groups found in local markets, and in addition to the fruits, the trees are valued for their ornamental, industrial, and medicinal uses.

Nutritional Value:
Santol fruits are a good source of iron, which is a mineral that can help move oxygen in the blood and fiber, which can help regulate digestion. The fruits also contain calcium, phosphorus, and vitamin C.

Applications:
Santol fruits are best suited for raw applications as their sweet and sour flavor is showcased when consumed fresh, out-of-hand. To eat raw, the flesh can be sucked from the seeds, but caution should be taken not to swallow the seeds as they are inedible. The flesh can also be sprinkled with salt and spices, consumed as a snack, or it can be soaked in fruit juices and blended into a beverage. In addition to raw applications, Santol fruits can be cooked into jellies, jams, and syrups, canned for extended use, cooked into chutney, or candied as a sweet treat. The rind and flesh are also used in cooking to add a slightly bitter flavor in curries, sauces, and soups. In Filipino cuisine, Santol is grated and cooked in coconut milk in a dish known as Sinantolan. Santol fruits pair well with flavors like coconut, citrus, lemon, lime, ginger, sugar, and tamarind. The fruits will keep up to three weeks when stored whole at room temperature.

Ethnic/Cultural Info:
In the Philippines, Santol trees are a favored ornamental home garden variety and are used in larger cities for their widespread limbs, providing shade along roadways. The wood of the tree is also commonly used in the construction of furniture, boats, and even slingshots for kids. Beyond building materials, various parts of the Santol tree are used in Filipino folk medicine for its anti-inflammatory properties. The pulp is preserved and used as an astringent, the leaves are used to help reduce fevers, and the roots are used to help reduce symptoms associated with digestive issues.

Geography/History:
Santol fruits are native to tropical regions of Malaysia, Cambodia, and southern Laos and have been cultivated since ancient times. Today the fruits have become naturalized in many parts of Southeast Asia and are widely found in local markets when in season. Santol fruits can also be found in select regions of Costa Rica, Honduras, Puerto Rico, and in Florida and Hawaii of the United States.

https://hort.purdue.edu/newcrop/morton/santol.html

# Sandoricumkoetjape

01/06/2021

Know about Rare Fruits – Langsat

Scientific Name: Lansium domesticum
Common Name: Langsat
Family: Meliaceae
Kingdom: Plantae
Order: Sapindales

Lansium parasiticum, commonly known as langsat, lanzones, or longkong in English; duku in Indonesian or dokong in Malay, is a species of tree in the Mahogany family with commercially cultivated edible fruits. The species is native to Southeast Asia.

Description/Taste:
Duku fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Duku fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo.

Seasons/Availability:
Duku fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.

Current Facts:
Duku, botanically classified as Lansium domesticum, are tropical fruits that grow in grape-like clusters on trees that can reach over thirty meters in height and belong to the Meliaceae or mahogany family. Within the genus Lansium, there are very similar species that all grow in the humid, tropical regions of Asia and Southeast Asia and are often mistaken for Duku. There is some debate on whether Langsat and Duku are different species, with some cultures classifying them as the same, but the two fruits do vary in appearance and flavor. Duku is found growing in the wild and has recently increased in popularity as a snack fruit, valued for its sweet-tart flavor, and is being commercially grown on a small scale for domestic sales at night markets and local fruit stands in Southeast Asia.

Nutritional Value:
Duku is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium.

Applications:
Duku is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Duku can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Duku can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator.

Ethnic/Cultural Info:
On the island of Camiguin in the Philippines, the festival Camiguin Lanzones is held every October to celebrate the annual fruit harvest. At the four-day festival, there are fruit samplings, dance performances, beauty pageants, and live entertainment to celebrate the fruits of the Lansium genus and it is also a way for the locals to celebrate their legacies and history. In addition to consumption, fruits such as Duku are favored by locals for their medicinal properties. Believed to help reduce symptoms associated with gastrointestinal issues, the seeds of the fruit are made into a paste and consumed. This paste is also thought to help reduce symptoms of fevers and colds, and the dried fruit peels are commonly burned as a fragrance to help repel mosquitos.

Geography/History:
Duku fruits are native to Southeast Asia and have been growing wild since ancient times. The fruits were then spread to Asia and Central America via trade routes and arrived in Hawaii around 1930. Today the fruit is cultivated on a small scale in Malaysia, Thailand, India, the Philippines, and Indonesia, and is available at local markets in regions across Asia, Southeast Asia, Central America, and Hawaii.

06/01/2021

Growing Microgreens - Cauliflower

Cauliflower microgreens have high germination and consistent growth rate, where you can harvest them in between 8-12 days. They have a sweet, light peppery and broccoli-like taste which makes them a wonderful choice for the salad mix. Normally, it takes for about a week to grow to ~3 inches long and has an average 90% germination rate without pre-soaking. Unlike others, cauliflower microgreens have sturdy and upright stems which doesn’t fall or crosses the other, therefore easier to harvest. You can plant them a little thicker.

It’s ok to use hydroponic method (like coconut coir mat), but can prefer to grow them in the soil.

Common name: Cauliflower, snowball cauliflower
Pre soak: No
Flavour: Mild peppery
Color: Bright green or purple leaves, white stems with hints of purple
Nutrition: High in glucoraphanin and many other vitamins and minerals.
Health Benefits: Reduce risk of cancer and heart-related diseases.
Seeding rate (10"x20" Tray): 45 Grams
Germination time: 2-3 days
Blackout time: 4-6 days
Harvest time: 8-12 days

06/01/2021

Know about Rare Fruits – Nutmeg

జాజికాయ | ஜாதிக்காய் | ജാതിക്ക | ಜಾಯಿಕಾಯಿ |
જાયફળ | জায়ফল | जायफळ | जायफल

Myristica fragrans is an evergreen tree indigenous to the Moluccas of Indonesia. It is important as the main source of the spices nutmeg and mace. Wikipedia

Common Name: Nutmeg
Scientific name: Myristica fragrans
Family: Myristicaceae
Kingdom: Plantae
Rank: Species
Higher classification: Myristica

General Information:
Nutmeg is a very handsome and strongly aromatic, slow-growing evergreen tree with a dense, conical crown. It usually grows 3 - 15 metres tall, but can reach 20 metres.

The plant is widely cultivated in suitable areas of the tropics as an ornamental and commercially for the two spices it produces, nutmeg and mace. The main areas of production are Indonesia, Sri Lanka and Granada in the West Indies.

Cultivation Details:
The plant is most suited to growing in the coastal regions of lowland humid tropical areas, though it can also succeed at elevations up to 500 metres. It grows best in areas where annual daytime temperatures are within the range 22 - 34°c, but can tolerate 12 - 38°c. Plants are also very susceptible to frost damage. When dormant, the plant can survive temperatures down to about 5°c. It prefers a mean annual rainfall in the range 1,500 - 3,500mm, but tolerates 1,200 - 4,000mm. It prefers growing in areas without a pronounced dry season.

Succeeds in full sun and in dappled shade. The tree can grow on any kind of soil provided there is sufficient water, but it must be well-drained. Preferred soils are those of volcanic origin and soils with a high content of organic matter with a pH in the range 6.5 - 7.5. Prefers a pH in the range 6 - 7, tolerating 5.5 - 7.5. The tree only has a superficial root system and so needs to be grown in a position sheltered from strong winds.

Seedling trees can commence fruiting when about 8 - 10 years old, whilst grafts can fruit when 4 - 5 years old.
One tree can produce 1,000 - 5,000 fruits per year. Yields of nutmeg vary between 500 - 1,200 kilos per hectare. Peak production is attained after 15 - 20 years, and the trees have an economic life of 30 - 40 years, or even 60 - 70 years.

Flowering is probably induced by short dry periods. Fruiting is more seasonal in regions with a pronounced dry season. Nutmeg is not strictly dioecious. Male trees show different degrees of femaleness, varying from no fruits at all to as many fruits as a good female tree. A ratio of about 10% male trees should be distributed regularly through the plantation in order to secure a good level of pollination.

Edible Uses:
The seeds are the source of the spice nutmeg. The seed is usually powdered and then added to a wide range of dishes, most commonly sweet dishes such as custards, sauces, cakes and puddings, but in Europe it is also added to some savoury dishes.

The dried flesh surrounding the seed is the source of the spice mace. This is used to flavour mainly savoury dishes such as soups, sauces, curries, pickles and baked goods, but can also be used in fruit salads, cakes etc. When sprinkled on cooked cabbage, it masks the sulphide odour. The flesh of the fruit is cut in slices and eaten as a delicacy with sambal.

Young husks (pericarps) are made into confectionery (jellies, marmalades, sweets and preserves, very popular in West Java and Malaysia).

Essential oils (mostly nutmeg oil from the seed and mace oil from the aril, but also from the bark, leaf and flower) and extracts (e.g. oleoresins) are often used in the canning industry, in soft drinks and in cosmetics.

Medicinal Uses:
The seed of nutmeg is rich in essential oils. It is a bitter, astringent, spicy herb that acts as a warming, digestive tonic. It controls vomiting and relaxes spasms. When applied externally, it has an antiinflammatory effect. Nutmeg is also said to have stimulant, carminative and aphrodisiac properties.

The seed is taken internally in the treatment of diarrhoea, dysentery, vomiting, abdominal distension, indigestion and colic.
Externally, the seed is used to treat toothache, rheumatic and abdominal pains (including labour pains. Some caution is advised - taken in excess the seed can cause severe headache, nausea, dizziness and delirium.

The seed is used in Ayurveda to treat poor digestion, insomnia, urinary incontinence and premature ej*******on.

Nutmeg can be used as a narcotic with hallucinogenic effects but it is dangerous; the consumption of two ground nutmegs (about 8 g) is said to cause death, due to its myristicin content. On Zanzibar nutmegs are chewed as an alternative to smoking ma*****na.

Other Uses:
The red sap (kino), present in the bark of most species in this genus, can be used as a dye that gives a permanent brown stain.

The essential oil has insecticidal, fungicidal and bactericidal activity.

Nutmeg butter, a fixed oil obtained by pressing the seeds, is used in ointments, perfumery, soaps and candles.

We have no information for the wood of this species, but the following is the general information for the wood of trees in this genus:-

The heartwood can be dark reddish brown to light yellow-brown or brown with occasional pink tinge and dark red-purple stripes; it is not clearly differentiated from the paler sapwood. A blood red core is found in some species. The grain is straight; the texture is rather fine to slightly coarse and even; somewhat lustrous; without characteristic odour or taste. Growth rings are distinct, demarcated by layers of terminal parenchyma. The wood is mostly soft or moderately hard and moderately heavy; it is not durable, but is easily treated with preservatives. The wood dries rather slowly but with little degrade, though thin stock tends to warp. It is easy to work with, but sometimes easily splitting; planning is easy, with a smooth to moderately smooth finish; drilling and turning are easy with a smooth finish; nailing properties are generally good with some tendency to splitting. A light hardwood, it is mainly used for light construction work, partitioning, flooring, wall-panelling, moulding and other types of interior finishing, and for making tool-handles, woodcrafts, match boxes and splints, packing cases, crates, and household utensils. It is also suitable for manifacturing plywood, rotary veneer and wrapping and writing papers.

Propagation:
Seed - best sown when fresh. Germination usually takes place in 5 - 6 weeks. Seed in the shell takes some 4 - 6 weeks to germinate; without the shell it may germinate in half that time. The seed can take up to 30 months to germinate. Seedlings need to be transplanted carefully in order to avoid damage to the delicate taproot. Nutmeg is usually propagated by seed, resulting in equal numbers of male and female trees. The seedlings reveal their s*x at first flowering, which usually occurs some 6 years after planting. Therefore 2 - 3 seedlings are usually planted on the same spot. Male trees are then cut out and excess female trees may be transplanted to positions where there are no female trees.

Cuttings of half-ripe wood.
Air layering. After about 3 - 5 months, the rooted watershoot is cut off and planted in a nursery. After a period of growth it is hardened off and planted in the field. This method succeeds in 60-70% of cases. Grafting of known female forms onto seedlings.

05/01/2021

Know about Rare Fruits – Loquat

The loquat — Eriobotrya japonica — is a large evergreen shrub or tree, grown commercially for its orange fruit, its leaves for tea, and also cultivated as an ornamental plant. The loquat is in the family Rosaceae, and is native to the cooler hill regions of south-central China.
https://en.wikipedia.org/wiki/Loquat

Scientific name: Eriobotrya japonica
Higher classification: Eriobotrya
Rank: Species

General Information:
Loquat is an evergreen shrub or small tree with a dense, rounded crown; it can grow 5 - 10 metres tall. It has a straight, low-branched bole up to 1 metre long.

A popular fruit in China and Japan, where the plant is often cultivated. The tree is also often used in traditional medicine and has various other local uses. The plant is also grown as an ornamental.

Known Hazards:
The seed is slightly poisonous. This report probably refers to the hydrogen cyanide that is found in many plants of this family, the seed should only be used in small amounts if it is bitter. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.

Properties:
Edibility Rating
* * * *
Medicinal Rating
* * *
Other Uses Rating
* *

Habit Evergreen Tree
Height 9.00 m
Growth Rate Medium
Pollinators Bees, Flies
Cultivation Status Cultivated, Ornamental, Wild

Cultivation Details:
A plant of the subtropics and temperate zones with very mild winters, it can be cultivated in the tropics at elevations above 600 metres, growing best at 1,000 - 2,300 metres. The best fruit quality is however often obtained in regions close to the sea. It grows best in areas where annual daytime temperatures are within the range 21 - 27°c, but can tolerate 9 - 36°c. The dormant plant can survive temperatures down to about -12°c, but the flowers and young leaves can be killed at -1°c. It prefers a mean annual rainfall in the range 600 - 1,600mm, but tolerates 400 - 4,000mm.

Prefers a fertile well-drained soil in full sun or light shade.
Succeeds in any well-drained soil but dislikes too much lime.
Prefers to be near the coast, tolerating maritime exposure but disliking cold winds.
Tolerates dry soils.
Prefers a pH in the range 5.5 - 6.5, tolerating 4.5 – 8.

A productive and regular bearer, barring crop failure resulting from severe frosts at flowering time, the tree rarely fails to produce well every year. The tendency is to overbear, with the result that the fruits are apt to be undersized. It has been profitable to thin the crop, since the increased size of the fruits remaining on the tree more than compensates for the fruits removed.

In India the average fruit yield per tree is 16 - 20 kilos per year, but yields can be up to about 100 kilos per tree. Average yield in Japan is about 8 tonnes/ha and the highest yield recorded is 25 tonnes/ha in Israel.
Often cultivated for its edible fruit in warm temperate regions, there are more than 800 cultivars in Japan. 'Advance' is a dwarf tree with very juicy fruits.

Edible Uses:
Fruit - raw, cooked or preserved.
A slightly acid, sweet aromatic flavour, they can be eaten out of hand or cooked in pies, sauces, jellies etc. Loquat pie, if made from fruit that is not fully ripe, is said to taste like cherry pie. The globose, pale yellow to deep orange fruit is up to 4cm in diameter. A nutritional analysis is available.

Seed - cooked. A pleasant flavour. The seed is used as an almond-like flavouring in drinks and cakes. Caution is advised if the seed is bitter, see notes at top of the page. The roasted seed is a coffee substitute.

Medicinal Uses:
The loquat is one of the most popular cough remedies in the Far East, it is the ingredient of many patent medicines.

The leaves are analgesic, antibacterial, antiemetic, antitussive, antiviral, astringent, diuretic and expectorant. A decoction of the leaves or young shoots is used as an intestinal astringent and as a mouthwash in cases of thrush and also in the treatment of bronchitis, coughs, feverish colds etc. The leaves are harvested as required and can be used fresh or dried. The hairs should be removed from the leaves in order to prevent irritation of the throat.

The flowers are expectorant.
The fruit is slightly astringent, expectorant and sedative. It is used in allaying vomiting and thirst.

Agroforestry Uses:
The fairly dense crown, and compact trunk, make this species useful for shade and as a windbreak. The large leaves are suitable for mulch.

Other Uses:
The flowers have insect repellent properties.

The flowers emit a most potent oriental perfume. They can be used in perfume production.

The heartwood is pale purple-brown with darker streaks, it is not clearly differentiated from the sapwood. The grain is straight and close, with an attractive silvery look; the texture is fine and even; when seasoned the wood is occasionally slightly fragrant. The wood is hard, medium-weight to heavy. It has very little tendency to split or check, and takes a good polish. It is suitable for poles and posts, carving and drawing materials such as rulers, and is in demand for making stringed musical instruments. The wood is used for fuel.

Propagation:
Seed - best sown as soon as it is ripe and while still moist. Pre-soak stored seed for 24 hours prior to sowing. Germination usually takes place within 1 - 4 months at 20°c. When they are large enough to handle, prick the seedlings out into individual pots and grow them on until large enough to plant out
Cuttings of half-ripe wood with a heel.

03/01/2021

Grow your own leaves like methi, dhaniya, palak etc... Simple and Organic.

01/01/2021

Friends...wishing you and your family
A Very Happy and Prosperous New Year 2021

24/12/2020

Know about Rare Fruits - Velvet Apple

Diospyros discolor is a tree of the genus Diospyros of ebony trees and persimmons. Its edible fruit has a skin covered in a fine, velvety fur which is usually reddish-brown, and soft, creamy, pink flesh, with a taste and aroma comparable to a peach.
https://en.wikipedia.org/wiki/Diospyros_discolor

Common name: Velvet Apple
Scientific name: Diospyros blancoi
Family: Ebenaceae
Kingdom: Plantae
Rank: Species
Higher classification: Persimmons
Order: Ericales

General Information:
Velvet apple is a rather slow-growing, evergreen tree. It varies in habit from a small, straggly tree with drooping branches, to an erect, straight tree normally up to 18 metres tall, with exceptional specimens up to 33 metres, with a stout, black, furrowed bole that can be 80cm in diameter.

The edible fruits are highly esteemed in some areas, but are barely known in most parts of the world. The tree is also the source of a valuable timber that is used locally and traded, especially in the form of carvings. It is sometimes cultivated for its fruit and wood in the tropics, most commonly as a backyard tree, and is also often used as a shade tree along the sides of roads. It is grown as an ornamental, being valued for its leaves and attractive-looking fruit.

Cultivation Details:
A plant of hot, humid, lowland tropics. The tree grows well in areas with a monsoon climate from sea level to 800 metres elevation. Mature trees can withstand light frost for short periods.
Prefers a position in full sun. An easily grown tree, succeeding on almost any soil and requiring very little attention. Trees are very wind tolerant, even resisting typhoons.

A rather slow growing tree, it can take 3 years before seedlings are ready to transplant to their permanent positions. The velvet apple is a very productive and easily grown fruit tree. The fruit, however, lacks sweetness and is rather dry, making it less popular than many other tropical fruits. Unless cultivars that bear sweet, juicy fruits are developed, it will remain a minor crop.

Seedless cultivars and those with low tannin content of the fruit exist. Usually a dioecious species, though monoecious forms have been seen. Male trees must be planted near the female trees for effective pollination and fruit production.

Edible Uses:
Fruit - raw or cooked. A white or cream-coloured flesh, the ripe fruit is mealy, aromatic and somewhat sweet. The fruit emanates a strong, cheese-like odour, it can be rather dry and astringent. The aroma is contained mainly in the skin, which is normally removed before the fruit is eaten It should be stored for 3 - 4 days after harvest in order to ripen more fully. The flesh can also be diced and combined with that of other fruits in salads. Some people prefer eating the unripe fruit, being crisp like an apple but juicier and sweeter. The furry skin is unpalatable and can cause irritation in the mouth - it needs to be removed before the fruit is eaten. The velvety, brown-reddish fruit is a globose or depressed-globose berry, 5 - 12cm x 8 - 10cm.

Medicinal uses:
A decoction of the young leaves is used as a treatment for hypertension, heart ailments and diabetes. The leaves are heated and squeezed with the leaves of Plectranthus amboinicus to make a preparation that is used to treat chest colds.

The bark is astringent, A decoction is used as a treatment for coughs, fevers, dysentery and diarrhoea. The bark and the leaves are used as a wash to treat skin ailments such as itchy skin. They are also used as an eyewash. The juice of the bark and leaves is used to treat snakebites.

The juice of unripe fruit is astringent. It is used as a wash for wounds.
An infusion of the fruit is used as a gargle in treating aphthous stomatitis. An oil expressed from the seeds is used as a treatment for diarrhoea and dysentery.

Other Uses:
Sometimes used as a rootstock for the persimmon, Diospyros kaki. The fresh wood is said to act as an insect repellent.

The heartwood is streaked and mottled, sometimes nearly dead black; it is clearly demarcated from the up to 20cm wide band of reddish or pinkish sapwood. The sapwood sometimes stains more or less to a dull gray. The wood is smooth and durable, and is much used in the Philippines in making handicrafts. The wood is also used as streaked ebony, especially for carvings and special furniture.

We do not have any more specific information for this species. However, though varying widely in the relative proportion and the colouring of sapwood and heartwood, all the woods of the genus Diospyros are practically indistinguishable as regards their structure, as described below.

Whether or not a given species produces heartwood depends largely on the size the tree has attained, but evidently also on other conditions, as there is a wide variation in the relative amounts of sapwood and heartwood even in individuals of the same species. When produced, the heartwood can be black with rosy, yellowish, brownish, or ashy streaks, sometimes it is nearly or totally black; it is generally sharply demarcated from the thin to very wide band of whitish, yellowish, or red sapwood. The texture is fine, smooth and (especially in the heartwood) very dense; the grain is generally very straight. The wood is hard to very hard; heavy to very heavy; the sapwood is tough and flexible whilst the heartwood is brittle; the heartwood is very durable, the sapwood moderately so. It is difficult to season well, logs almost invariably checking in several directions from the heart outward, while sawn lumber must be stacked carefully and weighted to prevent warping; once thoroughly dried, however, it becomes very stable. Its density makes it difficult to work, but it takes a beautiful surface under sharp tools.

Small trees containing little or no heartwood are used locally for posts, beams, joists, rafters, window sills, parts of agricultural implements, etc.; also, in lumbering, small poles are used for skids on account of their hardness, toughness and smooth wearing qualities. The heartwood (or sometimes sap and heart together) is used for scabbards, canes, hilts, tool handles, gunstocks, saw frames, etc.; it is a favorite for musical instruments, especially finger boards and keys of guitars; furniture, cabinetwork, inlaying; paper weights, inkstands and similar desk supplies; the sapwood, which is almost as hard as the heartwood and very much tougher, is an excellent material for T-squares and other drawing instruments, for shuttles, bobbins, spindles, golf-club heads and shafts, axe, pick, and hammer handles, etc.

Propagation:
Seed - it has a very short viability and so should be sown as soon as possible. The flesh should be removed since this contains germination inhibitors. Sow the seed in a shady position in a nursery seedbed. The sowing media for ebony uses soil and fine sand at the ratio 3:1. The seed is planted horizontally or vertically with the radicle end down, with a sowing depth of 1 - 1½ times the thickness of seed. Distance between the seeds is 3 - 5cm. Seeds are very sensitive to desiccation during germination and early growth so must be regularly watered at this time. Normally the seed will germinate after one week. In one trial, fresh seed, sown one day after collection, showed 85% germination rate within 17 - 65 days.

As a rule fresh seeds have a high percentage of fertility. The seedlings develop long taproots at an early stage, often before any appreciable elongation of the shoot takes place. The growth of the seedling is decidedly slow.

Grafting:
In cleft grafting, 1-year-old seedlings are used as a rootstock. The scions are obtained from mature, current season's growth with well-developed terminal buds and cut 10-12 cm long.