systolic photos on Flickr

Série com flores - Hibiscos – Series with flowers - Hibiscus - 11-01-2015 - IMG_1405 by Flávio Cruvinel Brandão

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Um texto, em português, da Wikipédia:

Hibiscus

Hibiscus L. é um gênero botânico, com cerca de 300 espécies, inserido na família das Malvaceae, com flores e folhas exuberantes. Devido à nova taxonomia pela filogenética (Angiosperm Phylogeny Group), muitas espécies que pertenciam a esse gênero estão migrando para outros gêneros. Por exemplo: Hibiscus esculentus L., a planta do quiabo, agora é Abelmoschus esculentus (L.) Moench. O cultivo dos exemplares do gênero, tanto ornamental como econômico, está disseminado nas regiões subtropicais e tropicais, cuidando para não sofrerem com geadas e temperaturas baixas constantes.

Etimologia:

Hibiscus significa Ísis (deusa egípcia), em grego.

Sinonímia:

Bombycidendron Zoll. & Moritzi

Bombycodendron Hassk.

Brockmania W. Fitzg.

Fioria Mattei

Espécies:

Hibiscus acetosella

Hibiscus x archeri (híbrido)

Hibiscus arnottianus

Hibiscus bifurcatus

Hibiscus brackenridgei

Hibiscus calyphyllus

Hibiscus cameronii

Hibiscus cannabinus

Hibiscus chitra

Hibiscus cisplatinus

Hibiscus clayi

Hibiscus coccineus

Hibiscus denisonii

Hibiscus diversifolius

Hibiscus elatus

Hibiscus furcellatus

Hibiscus fuscus

Hibiscus grandiflorus

Hibiscus hastatus

Hibiscus heterophyllus

Hibiscus indicus

Hibiscus kokio

Hibiscus lasiocarpos

Hibiscus lavaterioides

Hibiscus lobatus

Hibiscus ludwigii

Hibiscus macrophyllus

Hibiscus mastersianus

Hibiscus militaris

Hibiscus moscheutos

Hibiscus mutabilis (malva-rosa)

Hibiscus paramutabilis

Hibiscus pedunculatus

Hibiscus pernambucensis (guanxuma-do-mangue)

Hibiscus platanifolius

Hibiscus radiatus

Hibiscus rosa-sinensis (hibisco)

Hibiscus sabdariffa (vinagreira)

Hibiscus schizopetalus (hibisco-crespo)

Hibiscus scottii

Hibiscus sinosyriacus

Hibiscus splendens

Hibiscus syriacus (hibisco-da-síria)

Hibiscus tiliaceus (algodoeiro-da-praia)

Hibiscus trionum (flor-de-todas-as-horas)

Hibiscus waimeae

Hibiscus dioscorides

Hibiscus diriffan

Hibiscus escobariae

Hibiscus noli-tangere

Hibiscus quattenensis

Hibiscus socotranus

Hibiscus stenanthus

Portugal:

Em Portugal este género está representado por 2 espécies, presentes em Portugal Continental, a primeira nativa, a segunda introduzida:1

Hibiscus palustris L.

Hibiscus trionum L.

Classificação do gênero:

Sistema Classificação Referência

Linné Classe Monadelphia, ordem Polyandria Species plantarum (1753)

Papuodendron C. T. White

Pariti Adans.

Talipariti Fryxell

Wilhelminia Hochr.

A text, in english, from Wikipedia, the free encyclopedia:

Hibiscus

For other uses, see Hibiscus (disambiguation).

Hibiscus

Hibiscus flower TZ.jpg

Hibiscus rosa-sinensis

Scientific classification

Kingdom: Plantae

Division: Angiosperms

Class: Eudicots

Order: Malvales

Family: Malvaceae

Subfamily: Malvoideae

Tribe: Hibisceae

Genus: Hibiscus

L.

Species

232 species

Synonyms

Bombycidendron Zoll. & Moritzi

Bombycodendron Hassk.

Brockmania W.Fitzg.

Pariti Adans.

Wilhelminia Hochr.

Hibiscus (/hɨˈbɪskəs/ or /haɪˈbɪskəs/) is a genus of flowering plants in the mallow family, Malvaceae. It is quite large, containing several hundred species that are native to warm-temperate, subtropical and tropical regions throughout the world. Member species are often noted for their showy flowers and are commonly known simply as hibiscus, or less widely known as rose mallow. The genus includes both annual and perennial herbaceous plants, as well as woody shrubs and small trees. The generic name is derived from the Greek word ἱβίσκος (hibískos), which was the name Pedanius Dioscorides (ca. 40–90) gave to Althaea officinalis.

Description:

The leaves are alternate, ovate to lanceolate, often with a toothed or lobed margin. The flowers are large, conspicuous, trumpet-shaped, with five or more petals, color from white to pink, red, orange, purple or yellow, and from 4–18 cm broad. Flower color in certain species, such as H. mutabilis and H. tiliaceus, changes with age.[5] The fruit is a dry five-lobed capsule, containing several seeds in each lobe, which are released when the capsule dehisces (splits open) at maturity. It is of red and white colours. It is an example of complete flowers.

Uses:

Symbolism and culture

Hibiscus species represent nations: Hibiscus syriacus is the national flower of South Korea, and Hibiscus rosa-sinensis is the national flower of Malaysia. The hibiscus is the national flower of Haiti. The red hibiscus is the flower of the Hindu goddess Kali, and appears frequently in depictions of her in the art of Bengal, India, often with the goddess and the flower merging in form. The hibiscus is used as an offering to goddess Kali and Lord Ganesha in Hindu worship.

In the Philippines, the gumamela (local name for hibiscus) is used by children as part of a bubble-making pastime. The flowers and leaves are crushed until the sticky juices come out. Hollow papaya stalks are then dipped into this and used as straws for blowing bubbles.

The hibiscus flower is traditionally worn by Tahitian and Hawaiian girls. If the flower is worn behind the left ear, the woman is married or in a relationship. If the flower is worn on the right, she is single or openly available for a relationship. The hibiscus is Hawaii's state flower.

Nigerian author Chimamanda Ngozi Adichie named her first novel Purple Hibiscus after the delicate flower.

The bark of the hibiscus contains strong bast fibres that can be obtained by letting the stripped bark set in the sea to let the organic material rot away.

Landscaping

Many species are grown for their showy flowers or used as landscape shrubs, and are used to attract butterflies, bees, and hummingbirds.

Paper

One species of Hibiscus, known as kenaf (Hibiscus cannabinus), is extensively used in paper-making.

Beverage

Main article: Hibiscus tea

The tea made of hibiscus flowers is known by many names in many countries around the world and is served both hot and cold. The beverage is well known for its color, tanginess and flavor.

It is known as bissap in West Africa, agua de jamaica in Mexico and Honduras (the flower being flor de jamaica) and gudhal (गुड़हल) in India. Some refer to it as roselle, a common name for the hibiscus flower. In Jamaica, Trinidad and many other islands in the Caribbean, the drink is known as sorrel (Hibiscus sabdariffa; not to be confused with Rumex acetosa, a species sharing the common name sorrel). In Ghana, the drink is known as soobolo in one of the local languages.

Roselle is typically boiled in an enamel-coated large stock pot as most West Indians believe the metal from aluminum, steel or copper pots will destroy the natural minerals and vitamins.[citation needed]

In Cambodia, a cold beverage can be prepared by first steeping the petals in hot water until the colors are leached from the petals, then adding lime juice (which turns the beverage from dark brown/red to a bright red), sweeteners (sugar/honey) and finally cold water/ice cubes.

In Egypt,[citation needed] Sudan and the Arab world, hibiscus tea is known as karkadé (كركديه), and is served as both a hot and a cold drink.

Food

Dried hibiscus is edible, and it is often a delicacy in Mexico. It can also be candied and used as a garnish.

The roselle (Hibiscus sabdariffa) is used as a vegetable. The species Hibiscus suratensis Linn synonymous to Hibiscus aculeatus G. Don is noted in Visayas Philippines being a souring ingredient for almost all local vegetables and menus. Known as Labog in the Visayan area, (or Labuag/Sapinit in Tagalog), the species is a very good ingredient in cooking native chicken soup. Certain species of hibiscus are also beginning to be used more widely as a natural source of food coloring (E163),[citation needed] and replacement of Red #3 / E127.

Hibiscus species are used as food plants by the larvae of some Lepidopteran species, including Chionodes hibiscella, Hypercompe hambletoni, the nutmeg moth, and the turnip moth.

Health benefits

The tea is popular as a natural diuretic; it contains vitamin C and minerals, and is used traditionally as a mild medicine.

A 2008 USDA study shows consuming hibiscus tea lowers blood pressure in a group of prehypertensive and mildly hypertensive adults. Three cups of tea daily resulted in an average drop of 8.1 mmHg in their systolic blood pressure, compared to a 1.3 mmHg drop in the volunteers who drank the placebo beverage. Study participants with higher blood pressure readings (129 or above) had a greater response to hibiscus tea: their systolic blood pressure went down by 13.2 mmHg. These data support the idea that drinking hibiscus tea in an amount readily incorporated into the diet may play a role in controlling blood pressure, although more research is required.

Studies have demonstrated the anti-hypertensive effects of H. sabdariffa in both humans and animals. It has been proposed that the antihypertensive effects of H. sabdariffa is due to its angiotensin-converting enzyme inhibiting activity. In a randomized, controlled clinical trial involving 39 patients with mild to moderate hypertension, Captopril was compared to an extract of H. sabdariffa for antihypertensive effects. Subjects taking an extract of H.sabdariffa, consumed daily before breakfast for four weeks, found reduction in blood pressure similar to Captopril. Another randomized, placebo clinical trial involving 54 study participants with moderate hypertension demonstrated a reduction in both systolic and diastolic blood pressure. However upon discontinuation of treatment, both systolic and diastolic blood pressures were subsequently elevated.

Hibiscus rosa-sinensis has a number of medical uses in Chinese herbology. Lokapure s.g.et al. their research indicates some potential in cosmetic skin care; for example, an extract from the flowers of Hibiscus rosa- sinensis has been shown to function as an anti-solar agent by absorbing ultraviolet radiation.

In the Indian traditional system of medicine, Ayurveda, hibiscus, especially white hibiscus and red hibiscus (Hibiscus rosa-sinensis), is considered to have medicinal properties. The roots are used to make various concoctions believed to cure ailments such as cough, hair loss or hair greying. As a hair treatment, the flowers are boiled in oil along with other spices to make a medicated hair oil. The leaves and flowers are ground into a fine paste with a little water, and the resulting lathery paste is used as a shampoo plus conditioner.

Hibiscus tea also contains bioflavonoids, which are believed to help prevent an increase in LDL cholesterol, which can increase the buildup of plaque in the arteries.

A previous animal study demonstrated the effects of H.sabdariffa extract on atherosclerosis in rabbits. Notably, a reduction in triglyceride, cholesterol, and low-density lipoprotein was observed in rabbits consuming a high cholesterol diet (HCD) in addition to H.sabdariffa extract compared to rabbits only fed HCD, suggesting a beneficial effect.[16] Furthermore, the H. sabdariffa seed is abundant in phytosterol and tocopherol, plant forms of cholesterol that have antioxidant and LDL cholesterol lowering effects.

Precautions and Contraindications:

Pregnancy and Lactation

While the mechanism is not well understood, previous animal studies have demonstrated both an inhibitory effect of H. sabdariffa on muscle tone and the anti-fertility effects of Hibiscus rosa-sinensis, respectively. The extract of H. sabdariffa has been shown to stimulate contraction of the rat bladder and uterus; the H.rosa-sinensis extract has exhibited contraceptive effects in the form of estrogen activity in rats. These findings have not been observed in humans. The Hibiscus rosa-sinensis is also thought to have emmenagogue effects which can stimulate menstruation and, in some women, cause an abortion. Due to the documented adverse effects in animal studies and the reported pharmacological properties, the H. sabdariffa and H.rosa-sinensis are not recommended for use during pregnancy. Additionally, they are not recommended while breastfeeding due to the lack of reliable information on its safety and use.

Contraindications

No contraindications have been identified.

Adverse Effects

Drug Interactions

It is postulated that H. sabdariffa interacts with diclofenac, chloroquine and acetaminophen by altering the pharmacokinetics. In healthy human volunteers, the H. sabdariffa extract was found to reduce the excretion of diclofenac upon co-administration. Additionally, co-administration of Karkade (H. sabdariffa), a common Sudanese beverage, was found to reduce chloroquine bioavailability. However, no statistically significant changes were observed in the pharmacokinetics of acetaminophen when administered with the Zobo (H.sabdariffa) drink. Further studies are needed to demonstrate clinical significance.

Species:

In temperate zones, probably the most commonly grown ornamental species is Hibiscus syriacus, the common garden hibiscus, also known in some areas as the "Rose of Althea" or "Rose of Sharon" (but not to be confused with the unrelated Hypericum calycinum, also called "Rose of Sharon"). In tropical and subtropical areas, the Chinese hibiscus (H. rosa-sinensis), with its many showy hybrids, is the most popular hibiscus.

Several hundred species are known, including:

Hibiscis acapulcensis

Hibiscus acetosella Welw. ex Hiern.—False Roselle

Hibiscus acicularis

Hibiscus aculeatus—Comfortroot

Hibiscus altissimus

Hibiscus andongensis

Hibiscus angolensis

Hibiscus aponeurus[26]

Hibiscus archeri—Archer's Hibiscus

Hibiscus aridicola

Hibiscus arnottianus A.Gray—Kokiʻo ʻula (Hawaii)

Hibiscus asper—Bush Roselle

Hibiscus austroyunnanensis

Hibiscus barbosae

Hibiscus benguellensis

Hibiscus berberidifolius

Hibiscus bernieri

Hibiscus bifurcatus—Fork-bracted Rosemallow

Hibiscus biseptus—Arizona Rosemallow

Hibiscus bojerianus

Hibiscus boryanus—Foulsapate Marron

Hibiscus brackenridgei A.Gray—Hawaiian hibiscus Maʻo hau hele

Hibiscus burtt-davyi

Hibiscus caerulescens

Hibiscus caesius—Dark-eyed Hibiscus (South Africa)

Hibiscus calyphyllus—Lemonyellow Rosemallow (Tropical Africa)

Hibiscus cameronii—Cameron's Hibiscus, Pink Hibiscus

Hibiscus cannabinus L.—Kenaf

Hibiscus castroi

Hibiscus cisplatinus—Rosa Del Rio

Hibiscus citrinus-

Hibiscus clayi O.Deg. & I.Deg.—Hawaiian red hibiscus (Hawaii)

Hibiscus clypeatus—Congo Mahoe

Hibiscus coccineus (Medik.) Walter—Scarlet Rosemallow

Hibiscus colimensis

Hibiscus columnaris—Mahot Rempart

Hibiscus comoensis

Hibiscus congestiflorus

Hibiscus costatus

Hibiscus coulteri—Desert Rosemallow

Hibiscus cuanzensis

Hibiscus dasycalyx—Neches River Rosemallow

Hibiscus denudatus Benth.—Pale Face (Southwestern United States, Northwestern Mexico)

Hibiscus dimidiatus

Hibiscus dioscorides A.G.Mill. (es/pt) (Yemen)

Hibiscus diplocrater

Hibiscus diriffan A.G.Mill. (Yemen)

Hibiscus diversifolius—Swamp Hibiscus

Hibiscus dongolensis

Hibiscus donianus

Hibiscus elatus—Mahoe

Hibiscus elegans

Hibiscus engleri—Wild Hibiscus

Hibiscus escobariae

Hibiscus excellii

Hibiscus ferrugineus

Hibiscus ficalhoanus

Hibiscus flavoroseus

Hibiscus fragilis DC.—Mandrinette (Mascarene Islands)

Hibiscus fragrans

Hibiscus fritzscheae

Hibiscus furcellatus Desr.—Lindenleaf rosemallow (Caribbean, Florida, Central America, South America, Hawaii)

Hibiscus fugosioides

Hibiscus furcellatus—Salad Hibiscus

Hibiscus fuscus

Hibiscus genevii Bojer (Mauritius)

Hibiscus gilletii

Hibiscus gossweileri

Hibiscus grandidieri

Hibiscus grandiflorus Michx.—Swamp rosemallow (Southeastern United States)

Hibiscus grandistipulatus

Hibiscus grewiifolius

Hibiscus hamabo

Hibiscus hastatus

Hibiscus heterophyllus—Native rosella

Hibiscus hirtus—Lesser Mallow

Hibiscus hispidissimus

Hibiscus huellensis

Hibiscus hybridus

Hibiscus indicus

Hibiscus insularis Endl.—Phillip Island hibiscus (Phillip Island)

Hibiscus integrifolius

Hibiscus jaliscensis

Hibiscus kochii

Hibiscus kokio—Red Rosemallow

Hibiscus labordei

Hibiscus laevis All. (=H. militaris)—Halberd-leaved rosemallow (central and eastern North America)

Hibiscus lasiocarpos—Woolly Rosemallow

Hibiscus lasiococcus

Hibiscus lavaterioides

Hibiscus laxiflorus

Hibiscus leptocladus ([Northwest Australia])

Hibiscus leviseminus

Hibiscus lilacinus—Lilac Hibiscus

Hibiscus liliiflorus—Rodrigues Tree Hibiscus

Hibiscus longifolius

Hibiscus longisepalus

Hibiscus ludwigii

Hibiscus lunariifolius

Hibiscus macrogonus

Hibiscus macrophyllus—Largeleaf Rosemallow

Hibiscus macropodus

Hibiscus makinoi—Okinawan Hibiscus

Hibiscus malacophyllus Balf.f. (Yemen)

Hibiscus malacospermus

Hibiscus martianus—Heartleaf Rosemallow

Hibiscus moscheutos Welw. ex Hiern.—Crimsoneyed Rosemallow (Central and Eastern North America)

Hibiscus mutabilis L.—Cotton Rosemallow, Confederate Rose (East Asia)

Hibiscus paramutabilis

Hibiscus pedunculatus

Hibiscus pernambucensis—Seaside Mahoe

Hibiscus phoeniceus—Brazilian Rosemallow

Hibiscus platanifolius

Hibiscus quattenensis

Hibiscus poeppigii—Poeppig's Rosemallow

Hibiscus radiatus—Monarch Rosemallow

Hibiscus rosa-sinensis L.—Chinese hibiscus (East Asia)

Hibiscus sabdariffa L.—Roselle, Omutete, or Sorrel

Hibiscus schizopetalus—Fringed Rosemallow

Hibiscus scottii

Hibiscus socotranus

Hibiscus sinosyriacus

Hibiscus splendens

Hibiscus stenanthus Balf.f. (Yemen)

Hibiscus striatus—Striped Rosemallow

Hibiscus syriacus L. (Type species)—Rose of Sharon (Asia)

Hibiscus tiliaceus L.—Sea hibiscus (Australia, Southeast Asia, Oceania)

Hibiscus trilobus—Threelobe Rosemallow

Hibiscus trionum L.—Flower-of-an-Hour

Hibiscus vitifolius—Tropical Rose Mallow

Hibiscus waimeae A.Heller—Kokiʻo keʻokeʻo (Hawaii)

Pomegranate Branching Out - Focus Control? by Chic Bee

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The focus is on the strong branches within... How does the camera do that? It probably detects edges as indicated by sudden light to dark changes over a number of contiguous pixels in a line in any of a number of directions... I suspect the depth of field and the distance from the subject affects that.

I am beginning to experiment to gain some degree of control over that focusing by taking half steps backwards between a series of shots...

I have one Pomegranate tree or bush that I planted, and a number that the birds started... The trees in our gardens do make beautiful and delicious fruit... They are hardy here in Tucson, even though the top branches of the more exposed trees are killed back each year by frost. The flowers are gorgeous!

Here are excerpts from an article by the California Rare Fruit Growers that can help a gardener like me:

www.crfg.org/pubs/ff/pomegranate.html

POMEGRANATE

Punica granatum L.

Punicaceae

Common Names: Pomegranate, Granada (Spanish), Grenade (French).

Related Species: Punica proto-punica.

Origin: The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In this country it is grown for its fruits mainly in the drier parts of California and Arizona.

Adaptation: Pomegranates prefer a semi-arid mild-temperate to subtropical climate and are naturally adapted to regions with cool winters and hot summers. A humid climate adversely affects the formation of fruit. The tree can be severely injured by temperatures below 12° F. In the U. S. pomegranates can be grown outside as far north as southern Utah and Washington, D.C. but seldom set fruit in these areas. The tree adapts well to container culture and will sometimes fruit in a greenhouse.

DESCRIPTION

Growth Habits: The pomegranate is a neat, rounded shrub or small tree that can grow to 20 or 30 ft., but more typically to 12 to 16 ft. in height. Dwarf varieties are also known. It is usually deciduous, but in certain areas the leaves will persist on the tree. The trunk is covered by a red-brown bark which later becomes gray. The branches are stiff, angular and often spiny. There is a strong tendency to sucker from the base. Pomegranates are also long-lived. There are specimens in Europe that are known to be over 200 years of age. The vigor of a pomegranate declines after about 15 years, however.

Foliage: The pomegranate has glossy, leathery leaves that are narrow and lance-shaped.

Flowers: The attractive scarlet, white or variegated flowers are over an inch across and have 5 to 8 crumpled petals and a red, fleshy, tubular calyx which persists on the fruit. The flowers may be solitary or grouped in twos and threes at the ends of the branches. The pomegranate is self-pollinated as well as cross-pollinated by insects. Cross-pollination increases the fruit set. Wind pollination is insignificant.

Fruit: The nearly round, 2-1/2 to 5 in. wide fruit is crowned at the base by the prominent calyx. The tough, leathery skin or rind is typically yellow overlaid with light or deep pink or rich red. The interior is separated by membranous walls and white, spongy, bitter tissue into compartments packed with sacs filled with sweetly acid, juicy, red, pink or whitish pulp or aril. In each sac there is one angular, soft or hard seed. High temperatures are essential during the fruiting period to get the best flavor. The pomegranate may begin to bear in 1 year after planting out, but 2-1/2 to 3 years is more common. Under suitable conditions the fruit should mature some 5 to 7 months after bloom.

CULTIVARS

Balegal

Originated in San Diego, Calif. Selected by Paul H. Thomson. Large, roundish fruit, 3 inches in diameter. Somewhat larger than Fleshman. Skin pale pink, lighter then Fleshman. Flesh slightly darker than Fleshman, very sweet.

Cloud

From the Univ. of Calif., Davis pomegranate collection. Medium-sized fruit with a green-red color. Juice sweet and white.

Crab

From the Univ. of Calif., Davis pomegranate collection. Large fruit have red juice that is tart but with a rich flavor. A heavy bearing tree.

Early Wonderful

Large, deep-red, thin-skinned, delicious fruit. Ripens about 2 weeks ahead of Wonderful. Medium-sized bush with large, orange-red fertile flowers. Blooms late, very productive.

Fleshman

Originated in Fallbrook, Calif. Selected by Paul H. Thomson. Large, roundish fruit, about 3 inches in diameter, pink outside and in. Very sweet flavor, seeds relatively soft, quality very good.

Francis

Originated in Jamaica via Florida. Large, sweet, split-resistant fruit. Prolific producer.

Granada

Originated in Lindsay, Calif. Introduced in 1966. Bud mutation of Wonderful. Fruit resembles Wonderful, but displays a red crown while in the green state, darker red in color and less tart. Ripens one month earlier than Wonderful. Flowers also deeper red. Tree identical to Wonderful.

Green Globe

Originated in Camarillo, Calif. Selected by John Chater. Large, sweet, aromatic, green-skinned fruit. Excellent quality.

Home

From the Univ. of Calif., Davis pomegranate collection. The fruit is variable yellow-red in color, with light pink juice that is sweet and of rich flavor. Some bitterness.

King

From the Univ. of Calif., Davis pomegranate collection. Medium to large fruit, somewhat smaller than Balegal and Fleshman. Skin darker pink to red. Flavor very sweet. Has a tendency to split. Bush somewhat of a shy bearer.

Phoenicia (Fenecia)

Originated in Camarillo, Calif. Selected by John Chater. Large fruit, 4-5 inches in diameter, mottled red-green skin. Flavor sweet, seeds relatively hard.

Sweet

Fruit is lighter in color than Wonderful, remains slightly greenish with a red blush when ripe. Pink juice, flavor much sweeter than other cultivars. Excellent in fruit punch. Trees highly ornamental, bears at an early age, productive.

Utah Sweet

Very sweet, good quality fruit. Pink skin and pulp. Seeds notably softer than those of Wonderful and other standard cultivars. Attractive pinkish-orange flowers.

Wonderful

Originated in Florida. First propagated in California in 1896. Large, deep purple-red fruit. Rind medium thick, tough. Flesh deep crimson in color, juicy and of a delicious vinous flavor. Seeds not very hard. Better for juicing than for eating out of hand. Plant is vigorous and productive. Leading commercial variety in California.

CULTURE

Location: Pomegranates should be placed in the sunniest, warmest part of the yard or orchard for the best fruit, although they will grow and flower in part shade. The attractive foliage, flowers and fruits of the pomegranate, as well as its smallish size make it a excellent landscaping plant.

Soil: The pomegranate does best in well-drained ordinary soil, but also thrives on calcareous or acidic loam as well as rock strewn gravel.

Irrigation: Once established, pomegranates can take considerable drought, but for good fruit production they must be irrigated. To establish new plants they should be watered every 2 to 4 weeks during the dry season. The plants are tolerant of moderately saline water and soil conditions.

Fertilizing: In the West, the trees are given 2 to 4-ounce applications of ammonium sulfate or other nitrogen fertilizer the first two springs. After that very little fertilizer is needed, although the plants respond to an annual mulch of rotted manure or other compost.

Pruning: Plants should be cut back when they are about 2 ft. high. From this point allow 4 or 5 shoots to develop, which should be evenly distributed around the stem to keep the plant well balanced. These should start about 1 ft. from the ground, giving a short but well-defined trunk. Any shoots which appear above or below should be removed as should any suckers. Since the fruits are borne only at the tips of new growth, it is recommended that for the first 3 years the branches be judiciously shortened annually to encourage the maximum number of new shoots on all sides, prevent straggly development and achieve a strong well framed plant. After the 3rd year, only suckers and dead branches are removed.

Propagation: The pomegranate can be raised from seed but may not come true. Cuttings root easily and plants from them bear fruit after about 3 years. Twelve to 20 inches long cuttings should be taken in winter from mature, one-year old wood. The leaves should be removed and the cuttings treated with rooting hormone and inserted about two-thirds their length into the soil or into some other warm rooting medium. Plants can also be air-layered but grafting is seldom successful.

Pests and Diseases: Pomegranates are relatively free of most pests and diseases. Minor problems are leaf and fruit spot and foliar damage by white flies, thrips, mealybugs and scale insects. The roots are seldom bothered by gophers but deer will browse on the foliage.

Harvest: The fruits are ripe when they have developed a distinctive color and make a metallic sound when tapped. The fruits must be picked before over maturity when they tend to crack open, particularly when rained on. The pomegranate is equal to the apple in having a long storage life. It is best maintained at a temperature of 32° to 41° F. and can be kept for a period of 7 months within this temperature range and at 80 to 85% relative humidity without shrinking or spoiling. The fruits improve in storage, becoming juicier and more flavorful.

The fruit can be eaten out of hand by deeply scoring several times vertically and then breaking it apart. The clusters of juice sacs are then lifted out and eaten. The sacs also make an attractive garnish when sprinkled on various dishes. Pomegranate fruits are most often consumed as juice and can be juiced is several ways. The sacs can be removed and put through a basket press or the juice can be extracted by reaming the halved fruits on an ordinary orange juice squeezer. Another approach starts with warming the fruit slightly and rolling it between the hands to soften the interior. A hole is then cut in the stem end which is placed on a glass to let the juice run out, squeezing the fruit from time to time to get all the juice. The juice can be used in a variety of of ways: as a fresh juice, to make jellies, sorbets or cold or hot sauces as well as to flavor cakes, baked apples, etc. Pomegranate syrup is sold commercially as grenadine. The juice can also be made into a wine.

Commercial Potential: The primary commercial growing regions of the world are the Near East, India and surrounding countries and southern Europe. In California commercial cultivation is centered in the southern San Joaquin Valley. Consumer demand in this country is not great. More pomegranate fruits probably wind up as decorations in fruit bowls than are consumed.

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Also see the more general Wikipedia article. It has a section on use in cooking by regions of the world:

en.wikipedia.org/wiki/Pomegranate

Here are a few highlights that struck my fancy:

A pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to between five and eight meters tall. Native to the drier regions of the Mediterranean Basin, pomegranate is widely cultivated throughout India and parts of southeast Asia, Malaya, the East Indies and tropical Africa.[1] Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production. [2]

Scientific Classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Subclass: Rosidae

Order: Myrtales

Family: Lythraceae

Genus: Punica

Species: P. granatum

Binomial Name

Punica granatum - Linnaeus (Carl von Linné)

Synonyms

Punica malus - Linnaeus, 1758

Cultivars

More than 500 cultivars of pomegranate have been named, but such fruits evidently have considerable synonymy in which the same genotype is named differently across regions of the world.[4] Iran hosts a great genetic diversity of pomegranate and more than 760 Iranian genotypes are collected at Iranian national pomegranate collection in Yazd, Iran.

Several characteristics between pomegranate genotypes vary for identification, consumer preference, preferred use, and marketing, the most important of which are fruit size, exocarp color (ranging from yellow to purple, with pink and red most common), aril color (ranging from white to red), hardness of seed, maturity, juice content and its acidity, sweetness, and astringency.[4]

Etymology

The name "pomegranate" derives from Latin pomum ("apple") and granatus ("seeded"). This has influenced the common name for pomegranate in many languages (e.g., German Granatapfel, "Granat" meaning "garnet" and "Apfel" meaning "apple", thus "garnet apple"). Perhaps stemming from the French word for the fruit, "pomme-grenade", the pomegranate was known in early English as "apple of Grenada" -- a term which today survives only in heraldic blazons. This was probably a folk etymology, confusing Latin granatus with the Spanish city of Granada. The genus name Punica is named for the Phoenicians, who were active in broadening its cultivation, partly for religious reasons. In classical Latin, where "malum" was broadly applied to many apple-like fruits, the pomegranate's name was malum punicum or malum granatum, the latter giving rise to the Italian name melograno, or less commonly melagrana.

Potential health benefits

In preliminary laboratory research and human pilot studies, juice of the pomegranate was effective in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation,[35][36][37] all of which are steps in atherosclerosis and cardiovascular disease.

In a limited study of hypertensive patients, consumption of pomegranate juice for two weeks was shown to reduce systolic blood pressure by inhibiting serum angiotensin-converting enzyme.[38] Juice consumption may also inhibit viral infections[39] while pomegranate extracts have antibacterial effects against dental plaque.[40][41]

Culinary use

After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is easier in a bowl of water, because the arils sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another very effective way of quickly harvesting the arils is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded arils to remove.

The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice.

Pomegranate juice has long been a popular drink in Persian and Indian cuisine, and began to be widely distributed in the United States and Canada in 2002.[12]

Grenadine syrup is thickened and sweetened pomegranate juice used in cocktail mixing. Before tomatoes (a new-world fruit) arrived in the Middle East, grenadine was widely used in many Iranian foods, and is still found in traditional recipes such as fesenjan, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).[13]

Wild pomegranate seeds are used as a spice known as anardana (from Persian: anar+dana, pomegranate+seed), most notably in Indian and Pakistani cuisine, but also as a substitute for pomegranate syrup in Persian cuisine. Dried whole arils can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as quality sources for this spice.

Dried pomegranate arils, found in some natural specialty food markets, still contain the seed and residual aril water, maintaining a natural sweet and tart flavor. Dried arils can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Chocolate covered arils, also available in gourmet food stores, may be added to desserts and baked items.

In the Caucasus, pomegranate is used mainly as juice.[14] In Azerbaijan a sauce from pomegranate juice (narsharab) is usually served with fish[15] or tika kabab. In Turkey, pomegranate sauce, (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç.[16] Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.[17]

In Greece, pomegranate (Greek: ρόδι, rodi) is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip. Pomegranate is also made into a liqueur and popular fruit confectionery used as ice cream topping or mixed with yogurt or spread as jam on toast. In Cyprus as well as in Greece and among the Greek Orthodox Diaspora , ρόδι is used to make kolliva, a mixture of wheat, pomegranate seeds, sugar, almonds and other seeds served at memorial services.

In present-day cuisine, pomegranate can be used to add a creative touch to green salads or potato or chickpea-based salads.[18]

IMG_4305_2

Validated, Promising and Potential Medicinal Rice Formulations for High Blood Pressure (हायपरटेंशन) with Diabetes mellitus Type 2 (मधुमेह) Complications (TH Group-399) from Pankaj Oudhia’s Medicinal Plant Database by Pankaj Oudhia

Medicinal Rice Formulations of India popular among Senior Traditional Oryza Experts.

Septenary/Octonary/Quinary Ingredients of Important Traditional Herbal Formulations from Pankaj Oudhia’s Medicinal Plant Database

Related References

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Systolic heart failure. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Tachycardia. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Takatsuki Syndrome. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Tay Sachs disease. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Teare's disease. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Teeth gnashing during sleep. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Temporomandibular joint disorders. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Tennis Elbow. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Tension headache. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Testicular cancer. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Thoracic aortic aneurysm. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

Oudhia, P. (2013). Medicinal Rice Bhejri with Red, Brown and Black Rice based Traditional Herbal Formulations for Throat cancer. Medicinal Rice Formulations (1990-2013) in Pankaj Oudhia’s Medicinal Plant Database at pankajoudhia.com

This picture is a part of Compilation of Pankaj Oudhia’s Research Works at Indira Gandhi Agricultural University (IGKV), Raipur, India (1990-2001),

I'd still like to shave those numbers down a bit more, but this is MUCH better than several months ago (and ignore that idiotically high reference scale) by Lee Bennett