Synsepalum dulcificum - miracle fruit

The Miracle Fruit is native to West Africa where it is cultivated in backyard plantings. Today it has been introduced to Florida, California and numerous tropical areas of the world, however you will find most people have never heard of it. The fruit is more of a novelty then a significant source of food or nutrients, however there appears to be increasing interest in the berry and the incredible sweetening effects it has when eaten in conjunction with sour and acidic foods.

The taste of the fruit itself is nothing spectacular to speak of. There is relatively little fruit around the shiny seed. The pulp tastes somewhat like a cherry. However, due to a substance in the fruit called ‘miriculine’ it has the power to inhibit the receptors of sour and acidic flavors on your tongue, thus rendering certain foods sweet when normally they are sour, such as lemons, tomatoes, beer, some cheeses, hot sauce, vinegar, wine, and so forth. Miracle fruit changes the flavor of foods and beverages that you wouldn’t typically consider to be sour or acidic, and some foods are not affected at all.

There is growing interest in this fruit looking into its potential applications in cancer and diabetes research.

The tree is small, with attractive foliage, and, when in fruit, covered in bright red berries. I have a huge number of these trees in urban nurseries, they are great for container growing and seem to produce more fruit when its roots are somewhat contained.

Article from the New York Times: A Tiny Fruit That Tricks the Tongue

Dillenia indica - Elephant apple, hondapara

BACKGROUND, ORIGIN AND DISTRIBUTION

Dillenia indica, commonly known as elephant apple or chulta, is a species of Dillenia native to southeastern Asia from India, Bangladesh and Sri Lanka east to SW China and Vietnam and south through Thailand and Indonesia. 

USES AND ETHNOBOTANY

The fruit pulp of Dillenia indica is sour and acidic, traditionally used in Indian cuisine, including  curries, jam, and jellies. It is often mixed with coconut and spices to make chutneys. It is extensively used in Dal and fish curry in Assam.

In India, it is not commercially cultivated, but is found wild.

The fruit is a main source of food for elephants, monkeys and deer and collection of fruit from the core areas of the forest are prohibited. Commercial sale of the fruit is also prohibited in an effort to help the food-chain system of the forest from dismantling totally. However no law has been implemented so far (source)

PROPAGATION AND CULTIVATION

Dillenia indica can be propagated from seeds or cuttings. 

Eugenia reinwardtiana - Cedar bay cherry

BACKGROUND, ORIGIN AND DISTRIBUTION

Eugenia reinwardtiana is a large shrub / small tree native to the rainforest of N. Queensland, Australia, Indonesia and the Pacific Islands.

USES AND ETHNOBOTANY

The fruit of E. reinwardtiana is edible with a taste and texture reminiscent of a cross between Cocoplum, (Chrysobalanus icaco) and Water apple (Syzygium). I took these photos on the Jalisco coast in Mexico where it is growing very well.

The tree is cultivated to a limited extent for its edible sweetish fruit that is often eaten out-of-hand, used to flavor drinks and candies, or as a preserve. The fruit is a source of antioxidants.

PROPAGATION AND CULTIVATION

The plant is easily propagated from fresh seed.

Asparagus spp. - wild asparagus

BACKGROUND, ORIGIN AND DISTRIBUTION

Asparagus is a member of the Liliaceae family, related to such familiar plants as onion, garlic, and tulips.

There are around 300 species of asparagus worldwide, 15 of which can be found in the Mediterranean region. Asparagus prostratus, once considered to be a subspecies of A. officinalis, is now thought to be an entirely separate species. I believe it is Asparagus prostratus that I have photographed here in Montenegro.

USES AND ETHNOBOTANY

Wild asparagus is typically picked in spring in Greece, Montenegro and other parts of the Mediterranean Basin. It does, however come up here and there during warm winters in the almost subtropical climate of the Southern Ionian Sea in Greece. In Greece a purple variety seems to be most common in the winter. 

Asparagus.org notes asparagus is one of the most nutritionally well balanced vegetables in existence. According to NutritionData.com asparagus is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of pantothenic acid, calcium, magnesium, zinc and selenium, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E (Alpha Tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, folate, iron, phosphorus, potassium, copper and manganese.

Brassica rapa - Rapini

BACKGROUND, ORIGIN AND DISTRIBUTION

Actually more closely related to the turnip (Brassica rapa var. rapa) then broccoli, Rapini is likely the semi-domesticated descent of a wild herb originating either in China or the Mediterranean region.

Rapini (commonly marketed in the United States as broccoli raab or broccoli rabe

USES AND ETHNOBOTANY

The edible stems and buds buds somewhat resemble broccoli, and are closely related, but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Italian, Galician, and Portuguese cuisines.

All tender parts of the plant are traditionally sautéed with olive oil or butter, garlic and chilis, then eaten as a side dish or used in sandwiches, etc. It is a traditional side dish for porchetta. 

Rapini is a good source of vitamins A, C, and K, as well as potassium, calcium, and iron. The leaves, stems, buds, and flowers are edible. Photos of the flowers and buds below.

Jatropha chamelensis

Here are some photos of Jatropha chamelensis and endangered / endemic to the chamela-cuixmala biosphere reserve in Jalisco Mexico. The bark is very similar to another tree in the area, also called papelillo amarillo, Jatropha sympetalla. There is not much information available on J. chamelensis. Click photos to enlarge.

Averrhoa carambola - Starfruit, carambola

ORIGIN AND DISTRIBUTION

The Starfruit is from Malaysia and Indonesia, now common throughout tropical Asia and the neo-tropics. Most of the world’s commercial cultivation occurs in Brazil, the West Indies, and Malaysia.

USES AND ETHNOBOTANY

The fruit, as the name would suggest, is shaped like a star. There are multiple varieties of Starfruit, both sweet and sour. Sweet varieties tend to be lighter in color and smaller, about five inches long and three inches wide. Sour varieties are larger and more orange in color.

Starfruit is especially rich in Vitamins A, B, C, phosphorus and calcium. The vitamin C content is comparable to that of an orange. Each fruit contains between 8 – 10 % sugar.

In addition to the fruit the flower and leaves are edible. 

PROPAGATION AND CULTIVATION

Starfruit can be propagated easily from seed. Germinate seeds in a well drained soil mix. Trees are often grafted to preserve selected varieties. The grafted carambola can be quite small, compact and heavily bearing, usually no larger then 12 m high. Grafted trees will begin to bear fruit when just a few feet tall. Grafted trees can be managed at four meters and, in favorable conditions, bear so much fruit the branches will break if they aren’t harvested.

Averrhoa bilimbi - Bilimbi

ORIGIN AND DISTRIBUTION

Averrhoa bilimbi ripe fruit.

The Bilimbi originated in Indonesia and is now dispersed throughout the tropics although still not very common.

USES AND ETHNOBOTANY

In the Philippines, where it is commonly found in backyards, the fruits are eaten either raw or dipped in rock salt. It can be either curried or added as a souring agent for common Filipino dishes such as sinigang and paksiw. The uncooked bilimbi is prepared as relish and served with rice and beans in Costa Rica. In the Far East, where the tree originated, it is sometimes added to curry. Bilimbi juice (with a pH of about 4.47) is made into a cooling beverage. In Indonesia, it is added to some dishes, substituting for tamarind or tomato. 

Additionally, the fruit can be preserved by pickling, which reduces its acidity. The flowers are also sometimes preserved in sugar.

Leaves of young Bilimbi seedling.

In another part of Indonesia, Aceh, it is preserved by sun-drying. The sun-dried bilimbi is called asam sunti. Bilimbi and asam sunti are popular in Acehnese cuisine. It can replace mango in making chutney. In Malaysia, it also is made into a rather sweet jam.

In Kerala and Bhatkal, India, it is used for making pickles and to make fish curry, especially with Sardines, while around Karnataka, Maharashtra and Goa the fruit is commonly eaten raw with salt and spice. In Guyana, it is made into achars/pickles too.

In Seychelles, it is often used as an ingredient to give a tangy flavor to many Seychellois creole dishes, especially fish dishes. It is often used in grilled fish and also (almost always) in a shark meat dish, called satini reken. It is also used to make a delicious sauce for grilled ,that consists of chopped onion, chopped tomato ,chopped chili and cooked on low heat. It is a must in our local white fish broth " bouyon blan" When in season we also curred them with salt to be used when it is not available. (Source)

For most people, the Bilimbi is too acidic to be eaten raw, it is more commonly used in the preparation of marmalades, jellies, cooked with meat and fish, and used to make vinegars and juices. Many medicinal properties are attributed to Bilimbi (for colds, inflammation of the eyes and intestines, among others). The fruit can also be used to clean copper and iron due to its high content of calcium oxalate.

Bilimbi is a good source of vitamin C, calcium, phosphorous and iron.

PROPAGATION AND CULTIVATION

The Bilimbi can be propagated easily from seed. As with Averrhoa carambola (starfruit), and many other tropical species, the seed can benefit from 24 hrs in their lightly fermenting fruit prior to sewing for germination. Bilimbi is less resistant to cold and drought than Starfruit. It is not particular to soil type but it won’t grow well higher than five hundred meters above sea level.

The Bilimbi typically begins to produce after four years of growth and continues to bare fruit year round, although I have gotten fruit from two year old seedling trees. 

Elaeagnus x ebbingei - Silverberry, Oleaster

BACKGROUND, ORIGIN AND DISTRIBUTION

Elaeagnus x ebbingei, commonly called oleaster or Ebbing's silverberry, is from temperate / subropical Areas of Asia. It is a cross between Elaeagnus macrophylla x Elaeagnus pungens. It is a large, bushy, rounded shrub that typically grows to 8-10' tall and as wide. Branchlets lack spines. Leaves are evergreen in warm winter climates, but semi-evergreen to deciduous near the northern edge of its growing range.

USES AND ETHNOBOTANY

The seeds can be eaten raw or cooked and are a good source of protein and fats. The fruit is edible, somewhat astringent until fully ripe (almost falling off), then very good and produced in large quantities. Fruits ripen in the middle of winter when few other fruit are available. Fruit will grow to be 3 cm long by 1 cm wide when ripe.

The fruit of all Elaeagnus species are a rich source of vitamins and minerals, especially vitamins A, C and E, flavinoids and other bio-active compounds. The fruit is also a good source of fatty acids, which is unusual for fruit. 

Reportedly, current research indicates that consumption of the fruit greatly reduces the incidence of cancer in humans. Not only that but the compounds in the fruit are possibly capable of slowing or even reversing the growth of cancers that are already in the body.

Flowers are inconspicuous but emit a very agreeable aroma.

PROPAGATION, CULTIVATION AND USE IN SUSTAINABLE FOOD SYSTEMS

The plant is nitrogen fixing, meaning its roots have a symbiotic relationship with certain soil bacteria which form nodules on the roots of the plant and fix atmospheric nitrogen. Some of this nitrogen is used by the plant itself for its own growth, however some of the nitrogen is also available for plants growing nearby. Thus, planting E. ebbingei near other food crops can improve growth and increase productivity.

Due to the versatility of this plant, it has a wide range of uses for use in regenerative agriculture, permaculture, and agroforestry systems. It can grow in full sun or shade and can handle hot dry summers. 

Elaeagnus can have a vine-like growth habit, especially when growing in the understory of a larger tree. Prune back annually to keep the plant contained as a dense hedge or shrub, the plant can take heavy pruning and produces abundant biomass.

Elaeagnus is very wind tolerant and can be utilized as a superior windbreak. It is also highly salt tolerant. It can be heavily pruned as a hedge or let to grow freely, reaching 5 m in height.

I have planted this species in temperate Europe and the Mediterranean Basin, as well as in California, its a tough shrub with with many diverse uses. I believe Elaeagnus ebbingei has major potential for use in sustainable agriculture systems and deserves further investigation, selection and development of superior fruit / seed varieties. 

Amaranthus blitum - Purple Amaranth, Guernsey pigweed

ORIGIN AND DISTRIBUTION

Native to the Mediterranean Basin region, it is naturalized in other parts of the world, including much of eastern North America and Africa.

A. blithum grows in many regions of the world, most notably mediterranean, tropical and subtropical parts of the world. This species is found in central and western parts of Kenya in wet areas, on waste ground and in cultivated land. 

The Greeks call the Amaranthus blitum var. silvestre, vlita (Modern Greek: βλίτα), and eat the leaves and the tender shoots cooked in steam or boiled and then served with olive oil, lemon and salt. Similarly, it is also picked as young shoots in Lebanon and cooked in olive oil, onion, chilli, and burghul, seasoned with salt and drizzled with lemon juice before eating with pita bread. It is considered a side dish and particularly popular in the north of Lebanon.

USES AND ETHNOBOTANY

Leaves and young shoots are used as a vegetable. This is an important leafy vegetable in tropical and subtropical areas of Kenya and a popular species in traditional homegardens and sold in open markets.

PROPAGATION AND CULTIVATION

The plant can be propagated easily by broadcast seeding. In favorable conditions it can become naturalized and is most likely considered invasive in some areas. But as a highly nutritious edible leafy green, perhaps that's not such a bad thing.