Echte Vanille / Gewürzvanille (Wildform)

Season Overview

Description

Vanilla (botanical name Vanilla) is a genus of plants in the orchid family (Orchidaceae). The 106 to 126 species are found in subtropical to tropical regions. The first species belonging to the genus Vanilla were named before Carl von Linne established the binomial system of nomenclature in 1753. The genus Vanilla is distributed across the tropical and subtropical regions of various continents. There are areas in southern North America, the Caribbean islands, Central America, South America, Central Africa, Madagascar, Southeast Asia, and the western Pacific islands. Most species are native to South America, although a few species, such as Vanilla imperialis and Vanilla roscheri, are native to the African continent. In many Vanilla species, the vegetative characteristics vary greatly and are therefore poorly suited as identifying features. The species of the genus Vanilla are evergreen, perennial herbaceous plants. These climbing plants grow directly in the ground, rooting (terrestrial) or semi-epiphytic. The thick, bare, green, monopodial shoot axis sometimes branches and is succulent. The gray-green roots emerge from each node of the shoot axis. Their leaves are leathery, thick, and fleshy; they can be large and elongated or scale-like. The racemose inflorescence is short and contains densely arranged resupinate flowers. The relatively short-lived flowers are conspicuous. The hermaphroditic flowers are zygomorphic and trifoliate. The sepals are free. Botanically speaking, the fruits are elongated capsules or cylindrical, leathery berries that do not open. The fruits are also called "vanilla pods" when they are fermented and used as a spice. As with all orchid species, the fruits contain many very small seeds. The seed coat (testa) is hard. Use The best known and most economically important representative is the spice vanilla or true vanilla (Vanilla planifolia). The spice vanilla is obtained from the fermented capsules ("vanilla pods") of this plant. About 15 species bear aromatic fruits. Some other vanilla species, such as Tahitian vanilla (Vanilla tahitensis and Vanilla pompona), are used commercially. These vanilla species can also be used in cooking. However, as their composition is slightly different from that of true vanilla, their aroma is not quite as fruity. Tahitian vanilla is mainly used in cosmetics.

Growing tips

Location Light: Bright, but no blazing midday sun. Temperature: Warm all year round, at least 18 °C; ideally 20-30 °C. Humidity: High (60-80 %), imitate a tropical climate. Climbing support: Climbing plant, requires supports or trees to grow upwards (semi-epiphyte). Substrate Loose and permeable: Mixture of bark, peat, coconut fibers or orchid soil. Drainage: Important, as waterlogging causes root damage. Planting Time: Possible all year round indoors as it is a tropical plant. Pot culture: Large, deep pots or tubs with climbing support. Outdoors: Only in tropical regions; in Central Europe only in a heated greenhouse or conservatory. Care Watering: Keep evenly moist, but not wet. Water a little less in winter. Fertilizing: Weak orchid fertilizer every 2 weeks during the growth phase. Flowering & pollination: Flowers only appear when the tendrils are approx. 2 m long. Each flower only lasts one day. Manual pollination is necessary for pods, as the natural pollinators (certain bee species) are absent here. Special features Flowering time: Usually spring to summer. Fruiting: After 8-9 months, only after successful pollination; pods approx. 15 cm long. Vanillin production: The typical aroma is only produced by drying and fermenting the pods. Life span: Perennial, evergreen climbing plant.

Details

Light requirement

Semi-shaded

Water requirement

Moist

Soil

Light (sandy)

Nutrient requirement

Medium

Light germinator

Plant distance

60 cm

Row spacing

80 cm

Seeding depth

0.5 cm