Papaya circles constitute a permaculture techniques that is similar to banana circles, However, the tow plants have different water requirements. Papayas like constant moisture but not waterlogged soil. Bananas are fine in waterlogged soil.
Jagannath K from Kerala in North India explains how he plants Papaya Circles in this video:
How to grow pineapple from store bought fruit
How to plant a pineapple and grow them at home in the backyard - from "Self Sufficient Me" YouTube channel in Australia:
Lemongrass as a living fence
Lemongrass as a living fence - from "Self Sufficient Me" YouTube channel in Australia:
Sweet papaya desert - Fruta Bomba Dulce
Here is recipe suggested by one of our Cuban friends, as her grandmother used to make it: Fruta Bomba Dulce. Traditionally, this is made with green papaya.
Dulce / de fruta bomba / LECHOSA / Papaya - by yasobas Vlogs:
Ingredientes
2 lbs.de fruta bomba en trocitos
1 pedazo de cascara de limon o naranja
1 pedazo de canela en rama
1 libra de azucar
y agua para hervir
Instruciones
lave bien la fruta bomba, pelela y cortela en trocitos pongala en su holla primero hierva dos beses para botar el amargo..y luego pongale todos los ingredientes y dejela cocinarce 10 minuntos a fuego lento.Baje la olla de la candela cuando vea que su almibar esta en su punto..retirar dejar enfriar y poner el dulce a la nevera asi puedes comer bien rica acompanarla con trocito de kezo si decea.
Related:
Papaya Dessert, DULCE DE LECHOSA http://goo.gl/fSt9QP
Dulce / de fruta bomba / LECHOSA / Papaya - by yasobas Vlogs:
Ingredientes
2 lbs.de fruta bomba en trocitos
1 pedazo de cascara de limon o naranja
1 pedazo de canela en rama
1 libra de azucar
y agua para hervir
Instruciones
lave bien la fruta bomba, pelela y cortela en trocitos pongala en su holla primero hierva dos beses para botar el amargo..y luego pongale todos los ingredientes y dejela cocinarce 10 minuntos a fuego lento.Baje la olla de la candela cuando vea que su almibar esta en su punto..retirar dejar enfriar y poner el dulce a la nevera asi puedes comer bien rica acompanarla con trocito de kezo si decea.
Related:
Papaya Dessert, DULCE DE LECHOSA http://goo.gl/fSt9QP
Salsify oyster plant is an edible root with beautiful flowers (Tragopogon porrifolius)
Salsify oyster plant is an edible root with beautiful flowers.
What is it?
Tragopogon porrifolius is a plant cultivated for its ornamental flower, edible root, and herbal properties. It also grows wild in many places and is one of the most widely known species of the salsify genus, Tragopogon.
T. porrifolius is a common biennial wildflower, native to Mediterranean regions of Europe but introduced in northern Europe, North America, and southern Africa and in Australia; in the United States it is now found growing wild in almost every state, including Hawaii, except in the extreme south-east.
The plant grows to around 120 cm in height. As with other Tragopogon species, its stem is largely unbranched, and the leaves are somewhat grasslike. It exudes a milky juice from the stems. The flower head is about 5 cm across, and each is surrounded by green bracts which are longer than the petals. The flowers are dull purple, 30-50 mm across, of the clock variety.
How to eat it?
The root, and sometimes the young shoots, of T. porrifolius are used as a vegetable, and historically the plant was cultivated for that purpose; it is mentioned by classical authors such as Pliny the Elder. Cultivation in Europe began in the 16th century in France and Italy. In the United Kingdom it was initially grown for its flower and later became a mildly popular vegetable in the 18th century but then declined in popularity. Presently the root is cultivated and eaten most frequently in France, Germany, Italy and Russia. However in modern times it has tended to be replaced by Spanish salsify (Scorzonera hispanica) as a cultivated crop. Cultivated varieties include White French, Mammoth Sandwich Island, and Improved Mammoth Sandwich Island; they are generally characterised by larger or better-shaped roots.
The root is noted for tasting of oysters, from which the plant derives its alternative name of oyster plant; young roots can be grated for use in salads, but older roots are better cooked, and they are usually used in soups or stews. A latex derived from the root can be used as a chewing gum. The flowering shoots can be used like asparagus, either raw or cooked, and the flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches.
The plant has also been used in herbalism, also since classical times (it is mentioned by Dioscorides), and is claimed to have beneficial effects on the liver and gall bladder. The root is regarded as a diuretic.
Available for purchase here: https://www.jungseed.com/P/03415
References:
https://en.wikipedia.org/wiki/Tragopogon_porrifolius
From Amazon:
What is it?
Tragopogon porrifolius is a plant cultivated for its ornamental flower, edible root, and herbal properties. It also grows wild in many places and is one of the most widely known species of the salsify genus, Tragopogon.
T. porrifolius is a common biennial wildflower, native to Mediterranean regions of Europe but introduced in northern Europe, North America, and southern Africa and in Australia; in the United States it is now found growing wild in almost every state, including Hawaii, except in the extreme south-east.
The plant grows to around 120 cm in height. As with other Tragopogon species, its stem is largely unbranched, and the leaves are somewhat grasslike. It exudes a milky juice from the stems. The flower head is about 5 cm across, and each is surrounded by green bracts which are longer than the petals. The flowers are dull purple, 30-50 mm across, of the clock variety.
How to eat it?
The root, and sometimes the young shoots, of T. porrifolius are used as a vegetable, and historically the plant was cultivated for that purpose; it is mentioned by classical authors such as Pliny the Elder. Cultivation in Europe began in the 16th century in France and Italy. In the United Kingdom it was initially grown for its flower and later became a mildly popular vegetable in the 18th century but then declined in popularity. Presently the root is cultivated and eaten most frequently in France, Germany, Italy and Russia. However in modern times it has tended to be replaced by Spanish salsify (Scorzonera hispanica) as a cultivated crop. Cultivated varieties include White French, Mammoth Sandwich Island, and Improved Mammoth Sandwich Island; they are generally characterised by larger or better-shaped roots.
The root is noted for tasting of oysters, from which the plant derives its alternative name of oyster plant; young roots can be grated for use in salads, but older roots are better cooked, and they are usually used in soups or stews. A latex derived from the root can be used as a chewing gum. The flowering shoots can be used like asparagus, either raw or cooked, and the flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches.
The plant has also been used in herbalism, also since classical times (it is mentioned by Dioscorides), and is claimed to have beneficial effects on the liver and gall bladder. The root is regarded as a diuretic.
Available for purchase here: https://www.jungseed.com/P/03415
References:
https://en.wikipedia.org/wiki/Tragopogon_porrifolius
From Amazon:
Dwarf papayas
Fruta Bomba is what Cubans call Papaya, it's the same fruit as Papaya.
- Red Lady papaya (Carica papaya) variety (also known as Pawpaw, Melon Tree). The Papaya is presumed to be of tropical american origin, perhaps in southern Mexico and neighboring Central America. Presently it is grown worldwide in the tropics. Trees begin bearing fruits at the end of the first year. Bearing peaks in the second year and declines steadily in subsequent years. Seeds source: ECHO farm, Fort Myers.
- TR Hovey dwarf papaya tree. Plant source: Florida Hill nursery.
Related reading:
http://www.pepesplants.com/papaya.html
- Red Lady papaya (Carica papaya) variety (also known as Pawpaw, Melon Tree). The Papaya is presumed to be of tropical american origin, perhaps in southern Mexico and neighboring Central America. Presently it is grown worldwide in the tropics. Trees begin bearing fruits at the end of the first year. Bearing peaks in the second year and declines steadily in subsequent years. Seeds source: ECHO farm, Fort Myers.
- TR Hovey dwarf papaya tree. Plant source: Florida Hill nursery.
Related reading:
http://www.pepesplants.com/papaya.html
Cachucha pepper, Aji Dulce
Cachucha pepper (Aji Cachucha) is a small sweet or mild pepper used in many traditional Caribbean dishes. It is called Ajicito in Puerto Rico. The pods ripen from a light pale green to a yellow/orange. The pepper may be confused with the similar looking Scotch Bonnet and habanero chili but is not hot. Cachucha pepper has the Habanero flavour but none of the heat.
Aji cachucha, also known as Aji Dulce (sweet pepper), is native to Cuba and other islands in the Caribbean, and is believed to have been transported by the Spaniards to the New World.
In South Florida, Cachucha peppers are sold in Bravo supermarkets, for example, this one: Bravo Supermarkets, Market Place Fashion Mall, 12141 Pembroke Rd, (954) 443-5521
From Amazon:
Aji cachucha, also known as Aji Dulce (sweet pepper), is native to Cuba and other islands in the Caribbean, and is believed to have been transported by the Spaniards to the New World.
In South Florida, Cachucha peppers are sold in Bravo supermarkets, for example, this one: Bravo Supermarkets, Market Place Fashion Mall, 12141 Pembroke Rd, (954) 443-5521
From Amazon:
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