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Edible Orchids
Orchids are among the most significant ornamental plants in the world. The plants are known for the beautiful colour and shape of their flowers; hence they form a unique genetic resource of economic importance in the global horticultural industry. In the southern Africa region (Tanzania, Zambia and Malawi), the tubers of the orchids have for a long time been used as a source of food. The tubers are traded locally within the three countries, where they are used in the preparation of a meatless source. This business is being carried out in an unsustainable manner as a result threatening the future of the species and their associated biological diversity in the natural habitats. During in situ survey, in Makete, the orchids were observed to be at a very high threat of disappearance due to high rate of exploitation. Harvesting of the orchid in the area was associated with forest burning as a result threatening not only the orchids but also other living organisms found in the area. Lack of data on distribution, status and propagation methods has contributed to un availability of effective conservation measures for the orchids in the area. As a result, this project will generate necessary information to facilitate orchid conservation in Tanzania. The main objective of the project is to promote conservation of the edible orchid in Tanzania through integration of in situ, ex situ strategies and promote local communities participation in orchid conservation.
Orchid farmers in Singapore have
recently began to conduct cooking classes using orchids, introducing stir-fried
orchids and orchid sauces. Not only are orchids edible, but also gardeners say
that it is a source of fiber and vitamin C. So what does it taste like? Opinions
vary; some say it is somewhat sweet, others say it tastes like tannin or raw
chives.
People in Hawaii have been making salad dishes, cooking orchids and scallops
together or have made sugar coated orchid candies since the 1960s. In reality,
none of the orchids are poisonous, so all orchids are edible; but orchids grown
as food is more desirable, and at least one month is necessary to completely
wash off all the pesticides.
Though rural Africans have consumed orchids for hundreds of years, the recent popularization of eating the plants in Zambia, especially in urban centers, has caused the recent boom in illegal trade, according to the WCS report.
All orchid species are protected by the Convention on International Trade in Endangered Species (CITES), which requires certification of plants crossing international borders. But scant knowledge of the trade's existence, and a subsequent lack of enforcement of CITES rules, has led to truckloads of uncertified plants entering Zambia each day.
| The wild edible orchid conservation team embarked on
the ecogeographic survey of the wild edible orchid at the East African
Herbarium in Nairobi, Kenya. The team reviewed the distribution of three
genera (Disa, Habenaria and Satyrium) constituting the edible wild
orchid in Tanzania, using Voucher specimens and available data base (Brahams). The study recorded 21 species of the genus Disa, 77 Habenaria species, and 33 Satyrium species found in Tanzania. Disa species were mostly located in the mountains/ highland areas, mainly in the Southern highlands area (Iringa, Mbeya, Ruvuma and Rukwa), in the Eastern Mountain (Uruguru), and in the Northern volcanic mountain (Meru and Kilimanjaro). Also very few samples were collected in Kagera (Lake Victoria), Kigoma (Lake Tanganyika and in Bagamoyo (Coast area). Most of the species are widely distributed and few had a narrow distribution ranges such as (D. aequiloba, D. aperta, D. cryptantha, D. engleriana, D. equestris, D. longilabris, D. ornithantha, D. rungweensis, D. satyriopsis, D. saxicola, D. ukingensis and D. zombica). Habenaria is the widely distributed genus, with species found throughout the Tanzania mainland. The distribution ranged from the Southern Highlands where there is high diversity, Uluguru mountain area, Northern volcanic mountains (Meru and Kilimanjaro). Also some species were recorded in the Western Tanzania (Kigoma), in the lake Victoria zone (Kagera, Mwanza and Musoma), in the coast areas (Tanga, Dar es salaam, Coast, Lindi and Mtwara) as well as in the Central areas (Dodoma and Tabora).The genus comprises of a large number of the most common species and few rare species (Habenaria anaphysema, H. armatissima, H. burtii, H. helicoplectrum, H. holothrix, H. inaequiloba, H. insolita, H. leucotricha, H. lithophila, H. mirabilis, H. ndiana, H. odorata, H.Pauper, H. perpulchra, H. rauta, H. rhopalostigma, H. richarsiae, H. tetraceras and H. tweedieae). Most species of the genus Satyrium were found in the Southern highlands area (Iringa, and Mbeya), with few species recorded in Songea, Rukwa in the Southern Highlands, Dodoma in the central zone, Morogoro, Kagera, Kigoma, Moshi, Arusha and Tanga. Most of the species under this genus had a narrow range of distribution, except S. anthersteris, S. crassicaule, S.sacculatum and S. volkensii found in five locations. Most of the species were found on the Mountain grasslands some with sparsely distributed shrubs. Very few plants were reported to grow on depressions along the river in wet soils. Most of the plants produce flowers while others are sterile. Due to the fact that, orchid collection involves whole plant removal, and due to difficulty in seed setting for other orchids, tuber harvesting has result into disappearance of some species. The local communities were willing to grow the orchids on their farmlands as one of the conservation measures, however, the effort is affected by lack of seeds and the behaviour of the orchids to produce a single tuber per plant. |
Most orchid plants and flowers themselves are not poisonous, but they would make a poor meal. However, there are some significant food products that come from orchid parts and their derivatives.
Number one on the hit parade is, of course, vanilla. Yes, vanilla comes from an orchid, Vanilla planifolia, a long, vining plant that is cultivated on plantations throughout the tropics. It wanders freely through trees, into which workers must climb daily to hand pollinate the short-lived flowers to produce the "beans" (actually, seed capsules) in which the coveted vanilla oil is found. As the beans ripen, they are harvested and tattooed with the worker’s mark to ensure that full pay credit is given. They are then cured in the sun before being shipped off to epicures around the world. If you wonder what those little black specks in really fine vanilla ice cream, or a crème brulee, we can clear up the mystery -- They are orchid seeds. (Note from Phillip: since it is cheaper to produce artificially vanilla flavor most of the ice cream producer just fake the look of the orchid seeds in the ice cream to make it look natural)
The ground-up bulbs of Turkish terrestrial orchids make a mucilaginous compound known as salep. This material is often used to make a particularly sweet and distinctive ice cream in Turkey and throughout the Middle East. Unlike the harvest of vanilla, this is not a sustainable crop, as it results in the destruction of millions of orchid plants each year. (Note from Phillip: this information if quite old - due to an extensive over collection of Orchis tubers - this plant is currently extinct in many middle east countries.)
Locals use another South American orchid as a curdling agent to make cheese. What is it called? Why, the cheese orchid, of course.
Not only was Vanilla considered a wonderful flavoring for foods and beverages, but from the 16th to 19th centuries it was considered to be an aphrodisiac and to have therapeutic values, from aiding digestion and preventing headaches to counteracting poisons and bites. The Aztecs called these brown beans "tlilxochitl"(tea-so-shill), the Aztec word for "Black Flower", and required the Totonac Indians who produced them to give some of the finest pods to the emperor Montezuma as a tax payment.