Vanilla
Fruits (pods) of a climbing plant (vines) of the orchid family. There are two botanical types of vanilla that are used in cultivation for spice - Vanilla planifolia and Vanilla Rotropa. The first produces several cultivars of better quality vanilla, with 20-25 cm long pods, the second produces short, lower quality pods.
Homeland - Mexico and Central America. This spice is cultivated in many countries of the Caribbean (Jamaica, Haiti, Guadeloupe, Martinique), in the tropical part of South America (especially in Guiana), in Ceylon, in Malaysia, in Madagascar, Reunion, Seychelles, Comoros, on the island of Mauritius and in Polynesia - Tahiti and Hawaii. The main production of vanilla is currently concentrated on the islands of Reunion and Madagascar (50 percent of world production).
Before turning into a spice, vanilla pods undergo a rather long processing: they are picked unripe, when they are odorless, immersed for 20 seconds in hot water(80-85 ° C), then fermented for a week in woolen blankets at a temperature of 60 ° C, as a result of which the pods acquire aroma and Brown color; after that, from one to several months, the vanilla is dried outdoors, in the shade, until it appears on the pods white bloom... It is clear that in processing process the quality of vanilla can be improved or deteriorated, therefore in international trade it is customary to distinguish between eight varieties of vanilla, taking into account all combinations of its natural and acquired qualities (exquisite long, fine long, fine enough, good, fine short, etc.).
The capriciousness of vanilla as a culture, the need for its artificial pollination, as a result of which only 50% of the flowers give pods, as well as the duration of its processing, have led to the fact that vanilla remains one of the most expensive spices on the world market to this day. The high cost of vanilla has prompted a number of countries to produce its artificial substitute - vanillin. However, this replacement is far from complete, since the delicate aroma of real vanilla depends not only on the presence of chemically pure vanillin, but also on a number of additional substances. So, often fruits containing less vanillin smell nicer and stronger than fruits with a high percentage of vanillin. Apparently, the subtlety and persistence of the aroma of real vanilla are not associated with vanilla, but with a very aromatic oily substance contained in vanilla, the composition of which has not yet been studied.
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Finished vanilla pods (sticks), usually 10 to 20 centimeters long, should be soft, elastic, slightly curled, oily to the touch, dark brown, sometimes even black-brown in color. The pods of the best varieties are covered with a bloom of whitish crystals. Light colored and open, cracked or brittle hard sticks mean the vanilla is of poor quality, half fizzled out due to improper preparation or storage. The persistence of the scent of the finest varieties of real vanilla is astounding. There are cases when vanilla fruits fully retained their aroma (with proper storage) 36 years after production. At the same time, bad varieties of vanilla quickly deteriorate and lose their aroma, especially in unfavorable conditions. Some varieties of vanilla do not smell of vanilla, but of heliotrope, since in them piperonal (heliotropin) is the carrier of the aroma. These varieties are considered less valuable in the trade.
Vanilla is the youngest of the classic spices. True, in Spain, Italy, Austria, it became known from the middle of the 16th century, but in the rest of Europe much later - at the beginning of the 19th century, and it was originally used only in an extremely narrow, refined circle. This is a true "aristocrat" even among the classic spices. In addition, the range of application of vanilla is limited to confectionery and sweet dishes, and here too, vanilla occupies a privileged position as a spice used to flavor the most expensive confectionery products: chocolate and cocoa-containing products, biscuits and biscuit dough products, creams, fillings, nut cookies. ... Vanilla is also used to make liqueurs.
Much less often vanilla is introduced into other sweet dishes (compotes, jellies, mousses, soufflés, parfaits, puddings, curd pastes, some types of jams), but their aromatic qualities are significantly improved. In all these cases, they usually use not real vanilla, but vanilla.
Vanilla is introduced into the product either immediately before heat treatment (in the dough), or (more often) immediately after it, in a still not cooled dish (in puddings, soufflés, compotes, jam, etc.), and in cold dishes (for example, curd pastes) - after cooking. Biscuits, cakes are soaked in vanilla syrup after baking. The method of introducing vanilla into the product is as follows.
Part of the vanilla stick is thoroughly ground in a porcelain mortar with powdered sugar, gradually adding sugar until all the vanilla is pounded, and then this vanilla sugar is mixed into cream, paste or sprinkled with it already ready product(dish).
Vanilla consumption rates are relatively small: from 1/20 of a stick or more per serving or 1/4 of a stick per kilogram of food put into the dough.
To make vanilla sugar, one stick of vanilla is enough for 0.5 kilograms of sugar.
For sprinkling some confectionery products, you can prepare vanilla sugar of a lower concentration, for which it is enough just to store vanilla sticks together with powdered sugar in one jar: the sugar will be saturated with a rather strong vanilla smell.
... V.V. Pokhlebkin. 2005.
Synonyms:See what "Vanilla" is in other dictionaries:
Vanilla ... Wikipedia
- (from the Spanish vanilla pod). Natural spice with a delicate, delicate aroma, used in confectionery. The birthplace of vanilla is Mexico. Vanilla was first introduced to Europe in early XVI v. Originally used exclusively for ... ... Culinary vocabulary
- (French vanille, from Spanish vanilla pod). Spicy American Fruit; so named because the seeds of this plant are enclosed in small pods. Dictionary of foreign words included in the Russian language. Chudinov AN, 1910. VANILLA fragrant ... ... Dictionary of foreign words of the Russian language
VANILLA- the fruit of a tropical plant of the same name; looks like a pod boll. Inside the pod is a very aromatic brown mass of small seeds (vanillin). Besides vanillin, vanilla contains other aromatic substances. So that vanilla doesn't ... ... Brief encyclopedia household
vanilla- and, w. vanille f., it. vaniglia, it. Vanille isp. vanilla. 1. A tropical plant, as well as a fruit (pod) and an odorous substance extracted from it, used in cooking. Sl. 18. Chocolate is a composition of nuts, what is called, which grows ... Historical Dictionary of Russian Gallicisms
Vanilla- Vanilla: on the left, part of the stem with inflorescence, leaf and air root; on the right are stems with fruits, entwined around the support. VANILLA, a genus of evergreen lianas (orchid family). Terrestrial or epiphytes (settling on the trunks and branches of other plants), ... ... Illustrated Encyclopedic Dictionary
vanilla- odorous: a - general view; b - flowering branch; c - fruits. vanilla (Vanilla), a genus of terrestrial or epiphytic plants (lianas) of the orchid family. About 100 species, in the tropics of both hemispheres, of which about 50 in Latin America. More Aztecs ... ... Encyclopedic reference book "Latin America"
vanilla- Vanilla. vanilla (Vanilla), a genus of evergreen lianas of the orchid family. Plants with fleshy, elongated oval leaves and greenish white flowers. Fruit - a pod, length 15-25-8. About 100 species in the rainforests of both ... ... Encyclopedic reference book "Africa"
A genus of plants in the orchid family. Terrestrial or epiphytic vines. OK. 100 species in the tropics; several species are cultivated there for the sake of fruits containing vanillin ... Big Encyclopedic Dictionary
VANILLA, vanilla, many others no, wives. (French vanille). 1. South American plant (bot.). 2. Dried aromatic pod of this plant, consumable. like a spice. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary
VANILLA, and, wives. A tropical plant related to the orchid, as well as its fruits (pods), uptr. as a spice and in perfumery. | adj. vanilla, oh, oh. Ozhegov's Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary
Books
- Vanilla, Nejma, The one who calls herself Nejma (her real name will always be shrouded in mystery), talks about what needs to be kept silent in her society. Nejma writes about sensual love. With her help… Category: Fiction and related topics Series: Publisher:
1. These ubiquitous orchids
Orchids .. The flowers of these plants are considered a symbol of exotic sophistication. Since the 19th century, they have been lovingly grown by flower growers, breeding new hybrids and cultivars. At flower exhibitions, visitors look at these magnificent flowers, the whimsical forms of which and the subtlest nuances of color make the hearts of true connoisseurs of beauty sink. And few people think about the amazing fact that the orchid family ( Orchidaceae) - the most numerous of all plants living on earth. It includes 880 genera, consisting of 26,049 plant species. The total number of orchid species quadrupled more types terrestrial mammals and more than twice the number of bird species. Moreover, the replenishment in this family is proceeding at a gigantic pace: every year, botanists describe about 800 new species of these delightful epiphytes. So, strictly speaking, their actual number remains unknown.
It is generally accepted that exquisite beauties are inhabitants of the tropics. This is not entirely true. Of course, most of them prefer the humid jungle of the tropical belt, but orchids are real cosmopolitans. They can be found in the sultry desert and on ice glaciers; they were found even beyond the Arctic Circle in the Northern Hemisphere and on Macquarie Island, located at the "foot" of Antarctica in the South.
And among all this variety, today we may not find the most spectacular, but so tender, necessary and useful! Moreover, her name is known to almost everyone, although rarely anyone associates her with orchids. This is vanilla.
One of many -
Dendrobium orchid
Vanilla flower
2. Lovely Mexican
What comes to mind when you say "vanilla"? Aroma. Aroma and taste are unique sensations that this spice gives to desserts: ice cream, creams, confectionery. The fragrance is the second, heart note of many world famous perfumes, which remains a trail for a long time after their use, gradually exciting with its unobtrusive unique charm. The aroma of vanilla is healing, it is used in aromatherapy, it relieves stress, relaxes, and evokes a feeling of tranquility. Experts in this field explain this by the fact that most people subconsciously associate the smell of vanilla with childhood, home, holiday food and happy memories.
The smell of vanilla involuntarily transports us to the hot afternoon of the tropical forest - so let's follow it.
Vanilla ( Vanilla) - a genus of plants of the orchid family ( Orchidaceae), consisting of 110 species. However, only two kinds, Vanilla planifolia and Vanilla pompona and their hybrids, give fruits from which an aromatic substance is obtained, other types of vanilla have a purely decorative value.
Homeland Vanilla planifolia- the main supplier of the favorite spice is Mexico. The plant has been known in pre-Columbian America for centuries. When the Aztecs, expanding their possessions, conquered the Totonac tribe, they found that they were collecting the fruits of the amazing orchid growing in their forests, fruits that emit an unusually pleasant smell that can improve the taste of food and drink. The Aztecs named the plant "tlilxochitl", which means "black flowers", probably because after full ripening and drying, the vanilla fruits turn brown-black. The Aztecs began to take tribute from the Totonacs with vanilla fruits; they used it as an additive in chocolatl, a drink made from cocoa fruits (an article on cocoa fruits and chocolate can be read). Vanilla was also used in folk medicine and in shamanic magical practices.
The ancient legend of the Totonac Indians about the origin of vanilla on earth has survived to this day.
During the time when the leader of the Totonacs Tenizli the Third ruled, one of his wives gave birth to a girl who was named Tzakopontsitsa - Morning Star. The girl was of such extraordinary beauty that the ambitious leader could not even think that he would be able to give her as a wife to a mere mortal, no matter how noble and good he was. Therefore, it was decided to dedicate the Morning Star to the powerful goddess Tonakayohua - the patroness of seeds, fruits and crops. The servants of this goddess, on whom so much depended for the well-fed and prosperous existence of the Totonacs, had to keep chastity from childhood and remain virgin all their lives.
The young son of the leader of a neighboring tribe, named Tskotan-ohga - Young Deer, having once seen the Morning Star in the temple, was blinded by her beauty and lost his head from the outbreak of love. He knew that for breaking the vows they had made, they would both face inevitable death, but he could not help himself. Once, when the girl left the temple and once again went to collect flowers to decorate it, he kidnapped her and fled with her to the rainforest. At first, the girl did not understand what the handsome young man wanted from her, but soon she became imbued with mutual feeling and willingly reciprocated. But as soon as they were about to cross the high mountain pass, beyond which freedom awaited them, the offended priests of the goddess Tonakayohua caught up with them. They grabbed the young lovers and chopped off their heads. The priests took out the still quivering hearts and laid them on the altar of the formidable goddess so that she would not be very angry with the apostate, and the bodies, as unnecessary, were thrown into a deep crevice.
Leaves and young pods
Vanilla planifolia
Some time later, the grass began to dry on the spot where the blood of the Young Deer and the Morning Star had been shed. Then an unknown shrub began to grow on it with fantastic speed. In a few days, he reached the height of a human being and was covered with dense foliage. Soon a graceful flexible liana grew up next to the bush, which moved touchingly around its branches. The plants looked like gentle lovers who had merged in an embrace. Everyone watched this phenomenon in amazement, and one morning, flowers appeared on the liana, similar to a young woman dreaming of a lover. After they faded and dried up, thin graceful pods appeared in their place. The flowers and fruits emanated an incomparable aroma that the finest incense from the Tonakayohua Temple could not match. The priests realized that the blood of the young novice and her lover was reborn into a powerful dense bush and a delicate orchid. Both plants were considered sacred. The Totonaks began to call him caxixanath, and since then they have brought it as a gift to the powerful goddess Tonakayohua - the patroness of seeds, fruits and crops ..
After the conquest of South and Central America by the Spanish conquistadors, in 1520, vanilla fruits, along with cocoa, were brought to Europe. Long time this spice was used here only as an additive in cocoa, then they began to flavor smoking and chewing tobacco with it, and much later they began to use it in cooking.
Vanilla owes its name to the famous French botanist Charles Plumier (1646-1704), it was officially recorded in 1754, after the death of the scientist. The root of the name comes from the Spanish word "vaina" - vagina - derived from the Latin word "vagina". Most likely, the structure and shape of the vanilla flower caused such an association in the botanist. But more on that later.
Vanilla flat-leaved (Vanilla planifolia) is a climbing liana that needs support, natural (tree) or artificial (pillar). In nature, liana can reach 35 meters in height, but usually when grown on plantations, it is cut at the height of human growth. In addition to convenience, this pruning stimulates increased flowering. Vanilla can grow without support, but in this case it grows very small and gives only a few flowers.
Along the entire length of a rather thin flexible stem are oblong-oval, thick, leathery, dark green leaves. Long and strong aerial roots growing from each leaf node hold firmly to the support. The inflorescences are collected in a brush and consist of large, pale, yellow-green flowers attached to the axil of the leaf on short pedicels. If the plant is not cut, sometimes at the height of flowering, their total number reaches one hundred, but usually the number does not exceed twenty or thirty. Vanilla flowers have a delicate and sweet scent that has brought this plant worldwide fame.
3. Almost like a real woman ..
So the flowers bloomed. Their age is short, they live only one day, during which they need to manage not only to please the world with their beauty, but also to fulfill the main purpose of nature - to tie future fruits. Vanilla is bisexual, it has both an anther stamen and a pistil filled with sweet fragrant nectar. However, the complex design of the flower makes pollination difficult, which is not easy in vanilla. Here is a diagram showing a cutaway of a vanilla flower:
The perianth consists of five oblong petals, the sixth, forming a lip, is rolled into a tube, in which a pistil and one stamen are hidden. The anther is located above the stigma of the pistil, but they are separated by rostellum - a mobile membrane that interferes with natural pollination. Therefore, a plant cannot do without the help of a pollinator insect, which has to crawl under the rostellum, push it away, contributing to the adhesion of pollen to its surface lubricated with sticky nectar, so that then the adhering pollen will fall on the pistil. And everything would not be so difficult if it were not for the fact that the stingless melipon bees are the pollinator of vanilla. (Meliponula ferruginea) who do not live anywhere but Mexico. Sometimes, very rarely, their function can be performed by hummingbird crumbs, but these cases are so few in number that this practically does not affect the total number of pollinated flowers. That is why vanilla remained a Mexican endemic for more than three hundred years after its discovery by Europeans - attempts to relocate bees along with the plant to other regions were unsuccessful.
Bee Meliponula ferruginea
This continued until 1836, until one fine summer day, the Belgian botanist Charles Francois Antoine Morrin ( Charles Francois Antoine Morren, 1807-1858) As I sipped coffee on my patio in Veracruz, Mexico, I ignored the little black bees circling around the vanilla flowers nearby. The scientist became interested and began to observe the manipulations that the insects produced. They literally crawled into the core, trying to get nectar from the stigma of the pistil, while pushing back the membrane with their backs, allowing pollen to get from the anther to the pistil - it was carried by the bees themselves on their backs, and the rostellum membrane, abundantly covered with adhered pollen. A few hours later, the flower withered, and a few days later, Morren saw that a pod began to form in its place. Morren immediately set to work experimenting with hand-pollination of vanilla. A few years later, in 1841, a simple and effective method of artificial pollination of vanilla was developed by Edmond Albius, a 12-year-old boy from the plantations of Reunion Island. Until that time, vanilla was planted there only as ornamental plant... This method has remained practically unchanged, it is successfully used today. It is extremely simple: with a cone-shaped bamboo chip, an agricultural worker pushes the membrane separating the anther from the stigma of the pistil, and then, using his thumb, transfers the pollen to the pistil. And that's all. The plant begins to form a fruit ovary! Of course, this work is very intensive and laborious - vanilla flowers are short-lived, and during the flowering period it is necessary to have time to check and pollinate as many flowers as possible daily.
Vanilla fruit ripens for a long time - nine months. It is a seed pod capsule; when fully ripe, it bursts at the outer end, and when it dries, its surface is covered with white crystals, which are derivatives of phenol. The pods appear to be sprinkled with diamond powder or covered in frost. It is these crystals that give vanilla its characteristic scent. The fruit contains tiny seeds that are odorless and tasteless. Often times, in dishes prepared using a whole pod of natural vanilla, you can see them as tiny black specks, reminiscent of ground pepper.
Now let's go back to the cutaway diagram of the flower, click on it to enlarge it and take a closer look. Doesn't it look like anything? Even if you are completely far from medicine, we all learned anatomy at school. Recall internal structure female reproductive organs. Well, after all, what it looks like! Including the timing of gestation, the same as for a woman. No, it's not for nothing that Charles Plumier called vanilla vanilla, praising this fragrant and most beautiful of women flora, an orchid named Morning Star ..
4. The victorious march through the tropical islands
When the pollination problem was resolved, real opportunity growing vanilla for flavoring pods and in other regions. Very soon, from the island of Reunion, where the technology of artificial pollination was developed, vanilla spread to the neighboring Comoros and Madagascar. In the same place, in 1898, its commercial plantations were first established, producing up to 200 tons of pods per year. Madagascar is still the leader in sales of this spice - 97% of world production falls on its share. In general, vanilla that comes to store shelves these days is divided into four types:
- Mexican vanilla, Vanilla planifolia, growing in its historical homeland, Mexico, is considered the highest quality and most expensive. However, if, when visiting this country, you want to acquire this local celebrity, do not buy it at the tourist markets - here they often sell its extract under the guise of natural vanilla, mixed with tonka bean extract containing the alkaloid coumarin. It is very difficult to distinguish this extract from natural vanilla extract by taste and smell, but coumarin is not safe for the liver. In the United States, for example, it is banned for use in food production;
- Bourbon or Madagascar vanilla are several cultivars Vanilla planifolia, it is vanilla of the best quality with long pods 20-25 centimeters long. She is a direct descendant of Mexican vanilla, which was completely assimilated on the Indian Ocean islands (Madagascar, Comoros and Reunion). The former name of Reunion is Bourbon Island, hence the name - bourbon vanilla;
- West Indian vanilla is a cultivar Vanilla pompona, successfully grown on the islands of the Caribbean, in the countries of Central and South America. She has shorter pods, and the quality is lower;
- Tahitian vanilla (Vanilla tahitiensis) growing on the islands of French Polynesia, Tahiti and Niue, is a hybrid of vanilla flat-leaved ( Vanilla planifolia) and fragrant vanilla ( Vanilla odorata). The appearance of flat-leaved vanilla in this so remote region is almost a trip around the world: it was brought to Polynesia from the Philippines by the French admiral François Alphonse Amelin ( Francois Alphonse Hamelin, 1796-1864), where she, in turn, was taken by a merchant galleon from Guatemala. Its fruits are reddish-brown in color, the length of the pods is 12-14 centimeters. However, the quality of this vanilla is considered to be the lowest.
West Indian Vanilla pompona
Existing term "french vanilla" has no relation to the species or cultivars of this plant. It involves the use of a whole natural vanilla pod containing seeds in the preparation of a particular dish. The term originated from the French method of making ice cream based on custard, cream, egg yolks and flavoring it with whole vanilla pods. Also, French vanilla is sometimes referred to as a syrup consisting of cream, nuts, caramel or fudge and, of course, a large amount of vanilla.
5. A bit of technology
Getting fragrant pods is no less laborious than pollination. As already mentioned, the ripening process takes a long time, and immature, green pods cannot be harvested. Suitable for harvesting are pods that have a light yellow color and a small crack at the end. Even on one plant, the pods do not ripen at the same time, therefore, during the harvest season, you have to carry out a daily inspection and, literally one by one, manually pick the ripe fruits. Overripe fruits of a darker color, with obvious cracks, are considered low-grade raw materials. To determine the value of the pods, their size is also important - the longer the bean, the higher its quality. So, 15-centimeter and more pods are considered first-class, 10-15-centimeter - the second grade, well, and less than 10 centimeters - the third grade, substandard. Inside each pod are many small black seeds that are covered with a dark red liquid from which the vanilla essence is extracted.
Growing vanilla requires constant care of the plant as a whole. It was found that the stimulation of aerial roots causes an increase in yield. A five-year-old liana is capable of producing from one and a half to three kilogram pods per season, in the future its yield increases to six kilograms. There are currently several techniques for harvesting vanilla, however they all contain four basic steps:
- To prevent further growth, it is necessary kill plant tissue pod. For this, there are various methods: placing in the direct rays of the tropical sun, placing in a hot oven, exposure to cold. The most common practice is to put the pods in hot water (63-65C) for a few minutes. This is enough to completely stop the vegetative growth of the pods and initiate the enzymatic reactions responsible for the formation of the aroma.
- Sweating is wrapping the pods in a woolen cloth and keeping them under conditions high humidity in direct sunlight (with a temperature of 45-60C) for one hour. The next day, the procedure is repeated, increasing the time spent in the sun by 10 minutes. This procedure is repeated for ten days, and each day the period of exposure to the sun is lengthened by 10 minutes. This process allows enzymes to catalyze reactions that produce the specific color, taste and smell of vanilla. The pods begin to turn brown and have a spicy, bitter taste. Upon completion of the sweating process, the pods are placed in wooden air-tight boxes.
- Slow drying is essential to prevent decay and to retain the aroma. Most often, the pods are simply laid out in the sun in the morning and so naturally dried until evening. Drying is then continued indoors, laying the pods on wooden racks, where they spend three to four weeks, until a white crystalline bloom appears. Residual moisture should not exceed 25-30% (at 60-70% at the beginning of the procedure). This percentage of moisture indicates the completion of the processing of the pods and ensures the full disclosure of their aromatic qualities.
- Conditioning. But that's not all. To fully develop the aroma, the pods are kept in closed boxes for several months. Then the pods are sorted, classified, packaged, wrapped in waxed paper and stored under conditions that ensure the complete preservation of the quality of the product, especially its taste and smell.
High quality pods should be soft, elastic, slightly curled, oily to the touch, dark brown in color with small, faint white crystals on the surface. The pods contain the glycoside glucovanillin, essential oil, tannins. During fermentation that occurs during processing, glucovanillin is broken down into vanillin and glucose. The content of natural vanillin in such pods ranges from 0.75 to 2.9%, and sometimes even up to 12.5%. To meet the standard, its content must be at least 2.5%.
Real vanilla, properly prepared for use and storage, is striking in its persistence. There is a known case when, after 36 years of storage, vanilla retained all its properties.
The price of natural vanilla is high, it is the second most expensive spice after saffron, and this is natural, given the complexity of its production. However, in stores, you can usually buy cheap artificial vanillin or vanilla sugar. Currently, there are 171 types of vanilla fragrances, however, when conducting a comparative analysis, only one of them was found to contain vanillin of natural origin. Most of the synthesized vanillins are a by-product in the production of paper and rosin from pine chips, or from waste sulphate cellulose containing lignosulfonic acid. In recent years, vanillin synthesized from methyl and ethyl has begun to be used in the food industry. Ethyl vanillin has a stronger odor and is more expensive. The smell of artificial vanillins is devoid of the subtlety of real vanilla, but it is sharp and strong.
One of the US culinary magazines, Cook's Illustrated, conducted a test to determine the taste and smell of ice cream, which vanillin was used in its preparation: artificial or natural. To the horror of the editors, none of the testers could tell one from the other! ...
6. Botanical and other nuances
In natural conditions, the ideal terrain for growing vanilla is in regions located between 10 and 20 degrees above and below the equator. An altitude not exceeding 1,500 meters above sea level, a hot and humid tropical climate with a moderate (150-300 cm) amount of rain falling regularly enough for 10 months - this is what this orchid likes. Optimum temperature should be about 30C during the day, and at least 15-20C at night. At lower temperatures or insufficient humidity, vanilla can be grown in a greenhouse, where normal conditions for this plant are provided by covering glass or foil walls and roofs with polymer mesh, which gives 50% shading, and the necessary humidity is achieved using an evaporator.
Vanilla prefers loose, loamy soil with a high content of organic matter. She needs good drainage, for which it is best to plant plants in an area with a slight natural slope. Mulching is very important for these vines, and the mulch should be renewed 3-4 times a year. The amount of dressings depends on the quality of the soil, but the main recommendations of specialists are as follows: each plant should receive 40-60 g of nitrogen, 20-30 g of superphosphate and 60-100 g of potassium sulfate annually. Also introduced organic fertilizers, such as vermicompost, cake, chicken droppings and wood ash... In addition to these fertilizers, which are applied under the roots of the plant, it is very useful to spray the leaves with a 1% solution of nitrogen-phosphorus-potassium in a ratio of 17:17:17 on a monthly basis.
Vanilla is usually propagated by stem cuttings, which are taken from the non-flowering part of the vine. Slightly wilted cuttings take root more easily and give stronger roots. For each shank, a groove is dug, the length of which depends on the length of the shank (optimally 60 cm), the depth is 45 cm. The shank is placed in grooves along the length and buried in. Coconut husk mulching and drip irrigation, as well as shading from direct sunlight, provide optimal conditions for good vegetative growth of planted cuttings, which take root very quickly. When the height young plant will reach 60-120 cm, it can be transplanted to a permanent place, in a garden or greenhouse. Saplings, the height of which is less than 60 cm, need additional care, since their roots are not yet strong enough.
Young vanilla in a pot
Vanilla goes on sale in the form of whole pods, ground (ground pods are sometimes mixed with sugar, starch or other ingredients) and in the form of an extract, which is a 35% alcoholic solution of essence squeezed from the near-seed liquid of vanilla pods.
Vanilla variegata
Vanilla is practically the most subtle spice used in cooking. It is added to all kinds of sweet dishes: jams, cookies, pastries, cakes, muffins, gingerbread, sweet pies, puddings, curd products, creams, jelly, compotes, mousses, dessert fruit dishes, sweet fruit and milk soups, sauces and jellies ... Vanilla is the main flavor of ice cream, most people consider it the main, base smell of this delicacy. Added to cocoa and coffee, which have their own unique smell, vanilla, mixing with them, enhances their smell and allows you to get a new original combination, giving a unique charm to these products.
As already mentioned, vanilla is widely used in perfumery, cosmetics and aromatherapy.
Fragrant spice and medicine have not been spared. In ancient medical treatises, she was credited with anti-inflammatory and aphrodisiac properties. It was believed to cure male impotence and female coldness, and was also an antidote to many poisons.
However, modern medicine has found much more interesting qualities in it. Its ability to increase the level of catecholamines, including adrenaline, has been noted, which has allowed it to be classified as a mild stimulant that can, however, be mildly addictive. In in-vitro tests, vanilla has shown itself to be a substance that can block some of the functions of remote microbial interactions, such as, for example, virulence - the ability of a microorganism to cause a particular disease. This caused an increased interest of scientists in her, since bacteria become virulent only when a signal is received that their number has become enough to resist the immune system organism. Thus, vanilla, by blocking such a signal, has the potential to prevent microbes from attacking the body.
Among esotericists, vanilla is considered a plant belonging to the element of fire, its aura is warm. Inhalation of vanilla oil vapors has a stimulating effect on women, therefore it is one of the magical components used in various love rituals.
What can be added to the above? Perhaps the words of the American journalist Teresa Howard, who wrote in her article published in USA TODAY magazine:
".. Marketers say that in difficult times, customers need a product that can give them a sense of comfort. And what makes you feel safe more than the taste and smell of vanilla? .."
This article is called: Vanilla: know her, eat her, drink her, love her! So let's love her. Now more consciously.
Each of us at least once in our life has come across the fact that, having felt some kind of aroma, we immersed ourselves in memories. Sometimes they are beautiful, sometimes sad, but the fact remains - aromas can for a moment take us from reality somewhere far away. We know everything about vanilla, and for the most part, the memories associated with it are always only positive, because right away we think about baking, cakes and other confectionery products, and the aroma can also remind us of our favorite cosmetic. This is more typical of girls and is not surprising, since the spice is megapopular. But we are sure that you will discover a lot of new things for yourself today, since some misconceptions are associated with vanilla.
For many of you, the topic will seem mundane, they say, well, what else to say about vanilla - it is pleasant, it makes you appetite, it smells delicious, out there, it is sold at every turn. And this is already a delusion. Vanilla and vanillin are one and the same, many people think - this is the first thing we wanted to discuss with you. Agree, everyone now remembered a bag for a penny price that housewives buy in any baking store when we started talking about spices. This is not at all what real vanilla is, and this is not the ground part of it.
Vanilla is a plant that grows in the warm climates of the tropics, blooms with luxurious flowers that resemble an orchid, it is also called flat-leaved vanilla. Actually, the plant belongs to the orchid species. This is a very long liana, it has aerial roots that braid the trees or simply hang down, this miracle of nature will grow more than 30 meters in height. Flowers have a delicate light green-white-yellow hue, they have a similarity for many with our usual daffodils. So, these flowers form a pod-fruit, which has a pleasant, delicate, very concentrated aroma, while it appears when the pods are ripe, and this takes about 9 months to pass, and dry - in another six months. Then a white coating in the form of crystals will appear on them, such pods are considered ideal, they go to the production of perfumery, to the food industry.
And what about vanillin? It is just a flavored, artificial additive, which is most often a sugar that has been given a flavor. At best, it will be filled with scent using vanilla pods, at worst with synthetic, artificial substances. If the confectionery vanilla from the store was created only from a spicy plant, then it would cost not a few rubles, but much more.
Where does the spice grow or the birthplace of unique vanilla
We have already mentioned that this plant loves a hot, humid climate. Therefore, it can be grown in countries with subtropical and tropical climates. But at the same time, vanilla grows far from everywhere. The growing countries are Mexico, the states of the South American continent, some places on the Caribbean coast, the island of Madagascar and China. And the bees that are supposed to pollinate the plant are bred specifically in Mexico. Of course, vanilla as a plant has been known for many hundreds of years. But there is also an official date for the spread of knowledge and subsequently of the spice itself around the world.
This is 1502, and there is even an exact date - September 15th. It was on this day great navigator and discoverer Christopher Columbus discovered the aromatic spice in Nicaragua. According to the legend, which is considered official history and in truth, the traveler was presented with chocolate in a cup, made a gift by a local tribal leader, and there was vanilla in it. Of course, the navigator could not help but tell about the find further.
But there are others interesting information and facts. We have already said that vanilla pods, like the plant itself, have been revered for a long time, and these are not just words. The fact is that the spice was even used instead of calculation - as a currency. The Indians of Mexico collected taxes during the reign of the legendary leader Montezuma, and the payment was in the form of vanilla pods. Even then, people understood the taste of spice and beneficial features appreciated what it can give to our body.
It is interesting! There is a legend that says that vanilla is a rare plant, and it grew in those places where the blood of one revered goddess dripped. She loved a simple mortal guy, but her father did not consent and committed murder. The Indians sacredly believed in this myth.
Vanilla is different
We must also mention one more important information... You get the idea that store vanillin is not a tropic spice ground. But vanilla itself has different types plants, namely, it can be:
- fragrant that grows on the coast Caribbean, in America, its central part, and in Indonesia. This is a beautiful plant with large flowers up to 12 cm in diameter, luxurious large light green leaves. This plant cannot pollinate itself; it needs human help. Only then do the fruits appear, and they can already be processed afterwards;
- Antillean. It grows on the plateaus of Central America, the level above the sea should not exceed 400 meters. This plant is also processed, but it is still inferior in quality to the first variety. Vanilla extract is most often produced from the Antilles plant;
- Tahitian. It is a kind of hybrid of the two previous species. But the plant is not used for cooking, perfumery and cosmetology. it decorative variety, loves moisture, warmth, is used in Polynesia and some other countries to decorate the landscape.
At the same time, these are far from all types of plants, in general, there are more than 100 of them, but all the rest do not represent such a value. Of course, there is a possibility that these species are simply not fully understood yet. Well, let's talk about the so-called BZHU-this abbreviation is now known to many. Since a healthy lifestyle and proper nutrition are now in trend, and this is nothing more than the content of proteins, fats and carbohydrates in certain products.
Did you know? Scientists have found that the vanilla smell of a plant can last 35 years. But at the same time, vanillin itself in the pods contains no more than 3%, which plays an additional role in the cost of the product. The vanilla flower blooms only one day and once a year, pollinates the plant special view bees.
BJU spices
For you to be able to lead a healthy lifestyle, you need to eat right. Of course, being overweight and health are two diametrically opposite things, which is why now it is often said that you need to develop your diet, calculating the consumption rate, and understand what foods you need to eat in order to make up for the deficiency of nutrients. The energy value and the fiber content are also important, if, of course, we are talking about products of natural, natural, plant origin. So, let's look at the data on vanilla, because you can enter it in your menu, because this information will be useful to you.
- Vanilla has a calorie content of 287 kcal.
- Proteins in the composition - 1.2 grams.
- Fat - 0.1 grams.
- Carbohydrates - 12.5 grams.
We take everything for 100 grams. It is also worth noting that carbohydrates in plants are represented by a complex variety, namely fiber. We need coarse fibers for cleansing and normal functioning of the gastrointestinal tract. By using more vegetables, fruits, herbs, other natural gifts and fruits in your diet, you can fill the deficit, lose weight and reduce the risks of several diseases.
So, your knowledge has already become a little more, because now you understand that there is a difference in vanilla and vanilla, that the spice is very valuable in many countries of the world and for many nationalities. You understand that pods simply cannot be cheap, but still it is a little unclear why vanilla has been so praised at all times. Is it really just an unusual, pleasant taste and smell? No, of course, there are other properties for which the plant must be loved. And we will talk about them further.
Vanilla. What is the use of it and can there be harm?
Healing effect
Many scientists studied the spice, discovering new ones for themselves, unique opportunities plants, products from it, knowledge about which shamans, healers and tribal leaders knew in ancient times.
- Vanilla can have a beneficial effect on our nervous system... It calms, improves mood, which has been proven through experiments, helps to cope with depression, stress.
- For some people, it increases their appetite, because, having felt the aroma of spice, they want something tasty. This can be both positive and negative side, because you can gain excess weight. But at the same time, scientists believe that, on the contrary, a strong aroma can discourage the desire to eat sweets.
- Natural vanilla can help fight anemia. This discovery was made by a physician from Cambridge, he is of Japanese origin. At the same time, the fight was fought against sickle-shaped anemia.
- Vanilla oil has a great effect on the condition of our skin and hair, nourishes them and makes them shiny. The skin stops drying, the hair is split.
- Vanilla has a beneficial effect on the condition female body on the days of the menstrual cycle.
- Spices, oils serve as an aphrodisiac, which increases sexual activity.
- Vanilla fragrance at home in the form of powder, extract can make the atmosphere very cozy, which will have a beneficial effect on your emotional background. Vanilla oil or with its addition is used for aromatherapy in special lamps.
- Serves as an excellent cosmetic product.
By the same principle, they use vanilla mosquito repellent for children. Insects do not tolerate the scent and fly away or simply do not touch the person. An ideal remedy for children, because this is not chemistry. The powder can be put next to the bed, you can light an aroma lamp in the baby's room. You can rub oil on your body before going out into the fresh air, where bites can occur.
You can do something simple natural remedy- take a liter of water, pour in a bag of 20 grams of vanillin, which can be bought everywhere, and then pour it into a spray bottle. Voila, the product is ready! You can put tea with vanilla in a thermos and take it with you for a walk, it is tasty, healthy, and insects will not darken the moment for you.
Advice! If you often go to the country or have your own house, where there may be ticks, then plant around the perimeter spices, garlic, sprinkle on the soil during the period of activity or make bait based on spices, including vanilla powder.
Negative impact
So, we always mention about reverse side medals to be honest with you. Vanilla can also cause discomfort - nausea, vomiting, dizziness. Not everyone likes the smell, especially allergy sufferers, pregnant and lactating mothers need to be careful. Again, someone does not want to eat from vanilla, someone on the contrary, which is fraught with excess weight. You also need to be careful if you use vanilla bean cosmetics, as it increases your sensitivity to sunlight. That is, do not go outside immediately after applying a vanilla-based product to your skin.
Vanilla cosmetic applications
About this interesting section for all women, we love to take care of ourselves so much, because no matter what anyone says, but appearance nowadays plays one of the main roles. The soul is one thing, natural data and genetics are another. But most of us will agree that if a person is well-groomed with any of his natural characteristics, he has good skin, hair, well-groomed nails and, attention, charisma, then he can compete with the most beautiful people from birth.
Vanilla serves as the basis for many cosmetics, including for the manufacture of oil. It can help our hair and skin. We've already mentioned that a good natural oil can replace spa treatments, expensive creams, and beauty shots. The body also becomes flexible, graceful, if you do a massage. The skin acquires elasticity, firmness, youthfulness, wrinkles, scars are smoothed, peeling and itching disappears in winter time... Just start applying the oil after you shower and you will see a wonderful transformation.
By the way, you can take a fragrant cup of coffee with vanilla and cinnamon with you to the bath. The drink will charge you with a positive, increase sexuality and help burn calories, which will become an assistant in losing weight, just choose good coffee and real spices. A pinch of each in a mug, and now the aromatic drink is ready. Your environment will become very atmospheric. And you can also drink kefir with parsley, cinnamon and vanilla to lose weight and cleanse the body. This is a vitamin mixture, a light snack and a remedy for a fasting day, during which you can drink a liter of fermented milk product with the addition of herbs and spices.
Attention! If you have any health problems, then it is better not to do anything new and not introduce new foods into the diet.
It accompanies us all our lives: from childhood we remember the smell of delicious vanilla buns, we associate youth with the perfume of a friend or our own favorite aroma. Warmth and comfort emanate from each of these memories! Not so long ago, scientists found that the aroma that vanilla flowers exude, as well as the stronger odors obtained from the fruits of this plant, have a pacifying and calming effect on the human nervous system. When mankind learned about this plant, where does this flower grow and what conditions does it need? In this article, we will try to talk about such a flower as a vanilla orchid, the photo of which is presented below, and also answer all the questions posed.
A bit of history
Vanilla is native to Central America, where it was highly prized by the local people - the Aztecs, who used it to improve taste sacred drink - the prototype of modern chocolate.
The first European to taste this spice was Christopher Columbus, who was treated to a chocolate drink by the local ruler. It was Columbus who brought vanilla to Europe, where its delicate taste was first appreciated in countries such as Spain, Austria and Italy. The Spaniards, who fell in love with the vanilla aroma and the profit received from the sale of the pods, took most of the tribute from the Mexican tribes precisely by the fruits formed after the vanilla flower faded. For more than three centuries, the Spanish kingdom was the only importer and seller of vanilla in the Old World. Due to the high cost and difficulty of delivery, other countries got acquainted with this spice a little later. So, at the beginning of the 17th century, vanilla began to be added to baked goods, as well as to flavor smoking mixtures for pipes and alcoholic beverages with it.
Botanical features
Vanilla, more precisely, is the only member of the Orchidaceae family that bears fruits that are actively used by humans. Subspecies of this plant growing in tropical regions of both earthly hemispheres, there are approximately 100. To obtain vanilla on an industrial scale, only three species are grown:
- planifolia;
- pompona;
- tahitensis.
We will talk about each of them in more detail later.
Large and very pleasant vanillas, photos of which can be seen below, are collected in brushes and painted in yellowish green colors. The perianth consists of six petals, one of which is rolled into a tube and forms a "lip", in which the pistil and a single stamen are hidden.
This makes it difficult to pollinate, which can only be carried out by local bees of the same species and hummingbirds.
Vanilla blooms in the third year of its life, while each flower lives only one day. The ovaries, which form pollinated vanilla flowers, develop for a very long time: from 7 to 9 months - and form a narrow elongated cylindrical fruit 10-30 cm long. Inside the brown single-chamber capsule there are many brown-black small seeds. These plants bear fruit for quite a long time, from 20 to 50 years.
Views
Translated from Latin into Russian, Vanilla means "pod", and today three species of this plant are grown to obtain the spice loved by many. It should be noted that the vanilla flowers that were discovered in Central America were the progenitors of all the species in use today.
Vanilla planifolia
So, the most common and with the strongest and sweetest aroma, Vanilla planifolia grows in Central America, Indonesia, the Caribbean and Madagascar. Flowers of this species, with an intense and delicate aroma, are artificially pollinated. The fruits of this plant, collected by hand, are widely used in cooking and cosmetology.
Vanilla pompom
Less common and aromatic is the so-called Antillean vanilla. - Vanilla pompona, grown in Mexico and Panama, among others. This species is used in most cases in the form of extracts in the food industry.
Tahitian vanilla
Another type of orchid, the fruits of which are used in cooking, is the Tahitian vanilla obtained by crossing Vanilla planifolia and pompona - Vanilla tahitensis J.W. Moore. This plant is grown on the islands of French Polynesia, as well as in some other southern regions. The Pacific... Pods of this type contain less vanillin, but more of another aromatic component - heliotropin. Thanks to him, Vanilla tahitensis has a softer and more delicate aroma with a predominance of fruity and floral notes. In addition to its culinary uses, the beautiful and fragrant flowers of vanilla tahitensis are grown to flavor and decorate various areas.
Where does it grow?
If originally vanilla grew only in some regions of Central America, today it is grown in many countries of the tropical zone. This plant needs a humid and hot climate for normal growth and development. In this case, the plants need a temperature not higher than +30 0 С and not lower than +15 0 С, and a moisture content of about 80% is desirable. All types of vanilla are quite demanding on the soil: it should be loose and enriched with organic matter, it should be good for air and water.
Today vanilla is cultivated in many countries located in regions from 10 to 20 degrees from the equator: in Mexico, Brazil, Paraguay, USA, states West Africa and on the islands of French Polynesia.
The genus of Vanilla orchids has over 100 varieties., but the same vanilla is obtained from only three. The most famous is Vanilla planifolia (flat-leaved vanilla). It is a common species found in the humid tropics such as the Antilles, Mexico and Panama. The Latin generic name is derived from the Spanish word vainilla - "pod". Vanilla fruits do have this shape.
The vanilla orchid is a succulent liana that grows partly on the ground and partly as an epiphyte. It begins its life by sprouting and taking root in rotting leaves. In the future, it "crawls" up the trees, using its aerial roots for this. Adult plant can grow up to 30 m in length in its natural environment. In greenhouses, it rarely exceeds 15 m, at home it is even less.
Liana orchid curly, it is distinguished by a special fabric structure that actively stores and retains water. The stem of a vanilla orchid is very thin and long, with leaves along its entire length. They are thick, leathery, up to 18 cm long, elliptical, evergreen. From each leaf node grow aerial roots that hold the liana - powerful, gray-green in color.
The flowers of flat-leaved vanilla, in comparison with other varieties of orchids, are not very effective: they are inconspicuous, yellow-green, not very large (up to 10 cm in diameter). The flower petals are covered with wax. Inflorescences are collected in a brush of 5-7 pieces each, they appear in the axils of the leaves, most often in the upper part of the plant, at the ends of the shoots - very rarely. Flowers, like orchid fruits, have a persistent, pleasant and easily recognizable vanilla aroma.
The flowering period of the vanilla orchid is very short.: the bud lives only 8 hours. During this time, he should completely bloom and pollinate. The latter is not easy: the vanilla flowers are exclusively pollinated by bees of the genus Melipona, living in Mexico. Occasionally, hummingbirds also perform this function. It's no surprise that vanilla, harvested from the fruit rather than the flowers of the plant, is so highly prized.
Reference! You can make a business on growing a vanilla orchid: 4 grams of the pods of this plant in Europe are sold for a cost of 4 to 8 euros, that is, one kilogram of vanilla can cost up to 2 thousand euros!
However, the vanilla orchid blooms for up to a month. This is because the buds do not open all at once, but one by one. If pollination is successful, pods are tied on the plant - also in groups of 6-10 pieces. The pods, like flowers, are yellow-green, with a persistent odor. They are long (up to 25 cm). It takes up to 7 months to fully ripen the fetus.
Breeding history
Today, vanilla orchid is grown for sale in Zanzibar, Oceania, Indonesia, on Seychelles, Madagascar. Such cultivation became possible only after the secret of plant pollination was discovered. The Europeans did it in the 19th century, they also spread the aromatic spice throughout the countries.
Vanilla remains an agricultural crop (the only one!) That is manually pollinated today. For this, child labor is often used - with their pens it is possible to pollinate up to a thousand buds a day ... By the way, the method of manual pollination of vanilla was also discovered by a child - 12-year-old Edmond Albius.
But the discoverers of the plant were not Europeans, but the Aztecs... Unbeknownst to the secret of pollination, they collected wild vanilla and used it as a medicine and seasoning. It was put into their traditional drink, chocolat, the forefather of modern hot chocolate with spices. In those days, this spice was really worth its weight in gold: the Aztecs even collected taxes with vanilla pods!
Vanilla planifolia and other species
Vanilla planifolia is considered a unique plant. Unlike the other two commercially grown species (Vanilla pompona and Vanilla tahitensis), it produces the best varieties vanilla and longest pods. The vanilla orchid also differs from the rest of the orchid family in that it grows in the form of a liana and can grow incredibly long. It also has a similarity: like other varieties of orchids, the flat-leaved orchid has many aerial roots and characteristic dark green and dense leaves.
Among other famous varieties, Tahitian vanilla stands out. growing in Tahiti, the islands of French Polynesia and Niue. West Indian vanilla grows in the Caribbean and South America. These plants are actively used in perfumery.
See what a vanilla orchid looks like in the photo.
Orchid bloom
The flowering of a vanilla orchid is a question that experienced flower growers cannot agree on. Under natural conditions, the plant blooms in the third year. At home, an orchid can theoretically also bloom, but in practice it is difficult to wait.
There are lucky people who still have a flower.... This requires two conditions:
- Height is not less than 10 meters.
- Constant warmth (not lower than +25 ºС in summer and +20 ºС in winter).
A paradox is associated with the second condition: there are more chances to bloom on the southern window, but its leaves are burned at the same time and it takes on an untidy appearance. And on the east or north window, the leaves will remain in order, but you will not wait for flowering.
This type of orchid does not have a pronounced dormant period, so it will not work to stimulate flowering in this way.
Important! Fruits from a vanilla orchid cannot be obtained at home.
If the vanilla orchid blooms on the windowsill, then it will reward the owner for all the efforts... Many flowers - yellow, green or even white - are formed, flowering lasts up to three weeks. At this time, the most tender pleasant aroma, allowing you to feel not at home, but on distant tropical islands ...
A blossoming orchid does not require any special care. After flowering, you will need to cut off the peduncles.
We look at the video of what the Vanilla orchid looks like in bloom:
Care instructions
If you wanted to settle a piece of the tropics in your home, you will have to try. For the quiet growth of a vanilla orchid, special conditions are needed., as close as possible to their natural habitat. That is, the rainforest, where it is warm, damp and there is no lack of lighting.
Seat selection
As with other orchids, choose a warm cozy place with diffused light. Drafts are contraindicated, as well as direct sunlight. The southwest or east side is best. To prevent the orchid from getting sick, you need to provide excellent air circulation.
In its natural environment, vanilla is a liana that grows by clinging to tree trunks. At home, it is worth planting it in a hanging planter and providing a place along which it will trudge. You can prefer a planter to a regular pot, but in this case you need a support into which the orchid will launch its air roots. A mesh is best.
The soil requires breathable, rich in organic matter. It differs somewhat from the usual one for epiphytes. You can take ordinary garden soil, add pine bark, fern roots and a little sphagnum there (2: 1 mixture). Charcoal is placed underneath. Try this mixture; it should be light, loose.
Temperature
The ideal temperature is from +25 to + 30 ° С all the time (both in winter and in summer)... If there are no such conditions, try to keep the temperature from dropping below +18 ° C. The vanilla orchid will be able to adapt to the daytime temperature by 4 ° C below the permissible value, but at the same time you need to make sure that there are no sudden temperature drops during the day and night.
Humidity
Like all tropical plants, vanilla loves moisture. 80-90% humidity are ideal conditions. To achieve this level, you need to constantly water and spray (with soft warm water). You can also shower your orchid under a warm running water simulating a tropical downpour. The main thing is not to damage the delicate leaves. But skip the procedure if hard water comes out of your tap.
Lighting
It is necessary to achieve bright and at the same time diffused light throughout the day... The leaves will begin to wither from direct sunlight. It is possible to move the orchid to the sunny side in order for it to bloom faster, but this can be done only in the third year of life and only if the plant is strong.
Watering
Stick to the rule: the higher the temperature in the room, the more often you water. The substrate must not be allowed to dry out! Like other types of orchids, vanilla can be watered by submerging the pot in water.
Attention! In summer, watering should be more abundant, in winter it should be reduced.
Water the orchid with lime-free mineral water... If you live in an ecologically clean area, you can replace it with warm rainwater.
Top dressing
You can fertilize all year round, once every 3 weeks. Only a special fertilizer for orchids is used - the usual one for indoor plants will be too concentrated. Concentration - ½ of that indicated on the package. An overdose will negatively affect the roots, they can turn black, slip off and fall off.
Transfer
The plant is transplanted every 2-3 years., otherwise the root system will grow and slow down growth. This is done in the spring. Try to avoid damaging the roots. If this does happen, the roots need to be processed. charcoal to prevent infection.
A vanilla orchid should be pruned regularly - so it will rejuvenate, become more lush, releasing side shoots. Trimming is possible at any distance, the removed tops are used for planting.
The orchid propagates by cuttings (at least 30 cm high)... Those that already have aerial roots will take root faster. For guaranteed success, they can be treated with a root development enhancer (heteroauxin). The stalk is planted in a pot with prepared soil, fixed on a support. The earth is moistened, after which the pot with the shank is closed with a plastic bag and left in a warm, shady place. You can remove the package in a month. If new shoots have appeared, it means that rooting was successful.
You can also grow a vanilla orchid from seeds. But only from those that you bought in a specialty store. Vanilla seeds sold for cooking are heat treated and not viable.
We are watching a video on how to root orchid cuttings correctly:
Diseases and pests, prevention of problems
Vanilla is notable for the fact that pests are not found on it.... She can get sick from improper care. When the bay develops root or stem rot, which destroys the plant. Watering in this case is reduced, and the plant is immediately replanted. Dry leaves indicate a lack of watering, moisture, or improperly selected soil. Try watering and spraying more often, if that doesn't work, transplant.
In order for the plant to grow well and not cause problems, you must initially choose a healthy specimen. Look at the leaves: they should be evenly green, without specks or blotches. If you buy blooming orchid- take the one that still has flowers in buds.
With high-quality and competent care, the vanilla orchid will grow by one and a half meters in six months. it perennial will decorate the house with its luscious greenery. Well, if you manage to achieve flowering, you can be proud of yourself and enjoy the subtle and delicate aroma of vanilla.
Useful video
Further visual video about Vanilla orchid:
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