Vanilla planifolia

Vanilla The modern history of Vanilla had its origin in the 16th century. The Aztec Indians in Mexico discovered that the seemingly inedible fruit or bean of a tropical orchid, when cured by months of heat and humidity, acquired an exotic aroma. There are many species of Vanilla but Vanilla planifolia is the species of commerce. The vine has fleshy stems, succulent leaves to 12 cm (4 3/4 inches) long distributed singularly and alternately along its length, with aerial roots from the nodes opposite the leaves. The yellow green flower clusters can have 12 to 20 buds and are around 6 1/2 inches long. The fruit is thin and pod like, from 15 to 24 cm (6" to 10"). Seventy-five percent of all Vanilla is grown in Madagascar, Comores and Reunion Islands. The rest is produced in Indonesia, Tonga, Tahiti and Mexico. little history

At 2 1/2 to 3 years old, the vines should be tip pruned to induce flowering. Buds develop into lateral branches and on these the flowers bloom. The flowers on each branch may have 12 to 20 buds opening over a period of a month, and all are potentially capable of setting fruit following successful pollination. In the first season 100 to 150 flowers may be hand-pollinated to set pods, with an annual yield increase, and vines can produce heavily for seven to eight years. Healthy vines may bear as many as 1000 flowers, which only last one day each.

Over 50 species are currently known throughout the world's tropics and subtropics. The plants are vicelike, sometimes reaching 30 or more meters in length, bearing fleshy leaves (rarely scale like) and roots, opposite the leaves, in each node. The short, few flowered racemes also arise at the nodes from the leaf-axils. The flowers, showy but very short lived in most species, are produced in succession. Vanilla essence is extracted from the fleshy its of several species of Vanilla, making it the only orchid group used for commercial purposes (other than for their ornamental value). In all species pollen is soft and mealy, not divided in distinct pollinia. Potting Most species grow well if the basal roots are potted in well drained clay containers packed with the medium recommended for Cymbidium: small grade pine bark; perlite and some rich soil (adjust the proportions according to your watering habits - for more frequent watering more perlite and bark). Due to their growth habits, all species need support for their long vines. Light Provide bright light, keep plants evenly moist and fertilize frequently. Most species, however, will not bloom until they have reached a large size. Temperature and humidity Warm temperature and high humidity. Plants enjoy daily misting with soft water. This promotes  roots growing.

Vanilla imperialis

Water and fertilizer

Frequent watering is recommended, do not let dry excessively.

Vanilla phaeantha This showy species, found in Florida, the West Indies, and Trinidad and Tobago, blooms in cultivation from December to July. Sepals and petals are pale green, the lip cream white with yellow veining.

Vanilla phaeantha

Vanilla planifolia

This showy species, found originally in the West Indies and in Central America but now cultivated throughout the tropics as a source of vanilla essence, blooms in cultivation throughout the year but especially from January to May. Flowers are pale green to yellowish green.

Vanilla pompona

This showy species, found in the West Indies and from Mexico to Bolivia and Brazil, blooms in cultivation from January to May. Flowers are yellowish green, the lip white to orange-yellow.

History

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.

In 1518, while the Spanish Conquistador Cortez was seeking the treasures of the New World, he observed the Aztec emperor Montezuma enjoying a royal beverage of Vanilla scented chocolate. He was so impressed by thls kingly drink that when he and his men returned to Europe, they took bags of cocoa and Vanilla along with the gold, silver and jewels of Montezuma's fallen empire. Within half a century after Cortez made his discovery, Spanish factories were preparing Vanilla-flavored chocolate. For some time Europeans continued to use Vanilla only in combination with the cocoa bean.

In 1602, however, Vanilla began to be used as a flavoring on its own, the suggestion of Queen Elizabeth's apothecary, Hugh Morgan. Since then Vanilla has soared in popularity, making it more popular than chocolate or any other flavor known before or since. For more than 300 years after its discovery by Cortez, Vanilla was produced only in its native Mexico.

Plantings were tried in many countries, but the delicate orchid never bore fruit. The mystery was not solved until 1836, when a Belgian named Charles Morren found that common insects cannot pollinate the Vanilla orchid. He observed that a tiny bee, the Melipone, which is found only in the Vanilla districts of Mexico, is uniquely equipped to bring the plant to fertilization. The bee did not survive outside Mexico and so Morren developed a method of hand-pollinating Vanilla blossoms.

Shortly after Morren's discovery, the French started to cultivate Vanilla on many of their islands in the Indian Ocean, East and West Indies and French Oceania, the Dutch planted it in Indonesia and the British in Southern India. Eventually the French took Vanilla to Reunion, an island off Madagascar's coast. There a former slave named Edmond Albius perfected a quick and simple method of hand-pollinating which is still used to this day.

This was the impetus of major cultivation in the Indian Ocean area. Scientists specializing in biotechnology have been working for several years with Vanilla plants to improve and optimize the vanilla flavor. They use tissue culture techniques to propagate Vanilla orchid plant cells with desirable flavor characteristics.

There are several methods of treating pods. Some are first dipped in hot water from 57º to 88º C (89 º to 120º F) for two to three minutes, then sweated and dried; another is to spread the pods on trays in the sun to heat for two to three hours and then fold them in blankets to sweat until the following morning. This process continues until the beans become pliable and are deep brown. The pods are then dried in well ventilated shade or drying rooms for two to four weeks.

In a covered container mix 2 cups of sugar with 1 Vanilla bean split lengthwise and cut in 2 inch pieces. Set aside for at least six weeks. T'he flavor intensifies upon standing. Stir in more sugar as used.

For Vanilla extract: In a covered glass jar place 1 Vanilla bean split lengthwise with 3/4 cup vodka or rum, set aside for at least 7 weeks. Add more liquor as used.