This large, majestic, evergreen tree is native to tropical areas of East Africa. Under natural conditions, tamarind reaches 30 m, although it grows very slowly. Its crown is round, very compact, and its branches can hang down to the ground. Tamarind is valued for its fruits - curved brown beans. They are healthy and have a pleasant taste, which is why they are used in the confectionery industry. They are used to make candies, juices, drinks and many other sweets.
Tamarind can be cultivated. Of course, this tree is too large to grow in a pot. Therefore, to maintain a small size but natural appearance, they use the well-known bonsai technique.
In any case, the plant is quite demanding in terms of conditions. He needs to create conditions close to the natural tropical climate for the tree to develop well. It is quite possible to provide it with the necessary humidity, lighting, and fertilizing, although you will have to try. What does tamarind love, how to grow it and care for it at home - that’s what we’ll talk to you about today.
How to grow tamarind at home?
Landing
At home, tamarind is propagated by seeds. The seed from the fruit of the plant is hard and quite large. Before planting, rub it a little on all sides with sandpaper (for scarification). Now plant the seed in a small pot filled with a mixture of peat and perlite. Simply press the seed deep into the mixture with your finger, then sprinkle with sand. Cover the pot with plastic wrap and put it in a warm place with diffused lighting.
The seed will germinate in 2-4 weeks, provided that the soil mixture (substrate) is regularly moistened. When the first feathery leaves appear on the sprout, it is transplanted into another pot with real soil. The main condition is its breathability. Ready-made, universal soil is excellent for these purposes. Or you can take high-quality loose soil, mixing it with a small amount of river sand. Be sure to place drainage at the bottom of the pot. The pot itself must have a hole at the bottom so that the water does not stagnate. It is very important!
When you plant a young plant in the prepared soil, cover the pot again with polyethylene or a cut plastic bottle. Also make sure to regularly moisten the soil. When the plant grows a little more, the film can be removed.
Plant care
Watering
Tamarind should be watered with plenty of settled, soft (not cold!) water. But the main thing is to prevent water from stagnating in the pot or tray. To keep the plant healthy, avoid drought. Ideally, watering should be every three days. Even in winter, do not allow the soil to dry out, although at this time watering should be significantly reduced.
In addition to actually watering, be sure to spray your tropical plant. Do this at least twice a day. And also increase air humidity by any means. Tamarind can adapt to relatively dry indoor air, but it must be humidified.
Lighting
As we have already said, you can grow tamarind at home, but you need to try to carefully care for it. We have already found out that he loves moisture very much. The same goes for lighting. He needs sunlight. Therefore, place your plant in the brightest place in the room, such as a south-facing window sill. If there is a lack of sunlight, tamarind grows poorly, does not produce new leaves, and in general can become sick.
To prevent this from happening, and to keep the crown of your plant lush, periodically turn it towards the sun in different directions.
Temperature
The plant tolerates summer heat well. In natural conditions, a hot, humid climate is its natural environment. However, you need to understand that an indoor tree and one growing in nature are not at all the same thing. A wild tree extracts cool moisture from its roots deep in the soil. In nature, there is also a night and day temperature difference when dew appears on the leaves. Indoor tamarind is deprived of this opportunity. Therefore, to keep your pet comfortable, do not leave him in the strong sun when the temperature outside the window rises to 40 degrees or higher.
In winter, the plant does not need too much heat; it tolerates average, slightly cool temperatures. You just need to moisten the soil. But we already talked about this at the very beginning.
Top dressing
Starting from spring until autumn, the plant needs to be fed. Any liquid organic fertilizer is suitable for this. Apply it to the soil once every 2-3 weeks.
Features of care, illness
In the spring, the tamarind plant should be pruned to form its crown. If you remember, this tree is grown at home as a bonsai.
Rarely gets sick. May be affected by scale insects, mealybugs, or spider mites. If watered too often, with stagnant water, lack of drainage, and cool temperatures in summer, its roots can rot. In very dry air, or with a lack of watering or spraying, tamarind may shed its leaves.
If your pet looks "sad", its branches are drooping, it is growing too slowly, it may be cold or lacking nutrients or sunlight.
We have found out in some detail how to grow tamarind at home. I hope everything will work out for you now. If you can, share your experience of growing this exotic plant at home. Your story will help other amateur gardeners and visitors to our site. Thank you in advance!
Growing tamarind from seed at home is quite simple. Seed germination rate is 95%; for example, all 100% of my seeds sprouted within a week. In addition, after reading a lot of information on Russian- and English-language forums, I came to the conclusion that tamarind seeds (seeds) do not lose their viability for a very long time. One woman sprouted tamarind seeds 8 years after removing the seed from the fruit.
Tamarind is an evergreen, slow growing plant. In nature, the tamarind tree reaches a height of 20-30 meters; at home, tamarind reaches a height of more than 2 meters, but, as a rule, it is pinched at a height of 1 meter and a bonsai is formed from it.
Location: bright, preferably south window.
Earth: slightly acidic fertile soil.
Air humidity: normal, loves spraying, but cannot be sprayed during the period of fruit ripening.
Watering: moderate from spring to autumn, limited in winter.
Reproduction: seeds.
Description of Tamarind: leaves are alternate, pinnate. The leaves are oval, very delicate, light green in color. Surprisingly, every evening the tamarind leaves curl up for the night. At home, tamarind blooms in 6-7 years. Tamarind flowers are pink or yellow with red stripes. The flowers have five petals, which are collected in racemes. It is not known for sure whether tamarind bears fruit at home. Some authors write that they bear fruit, but no one has seen them and doesn’t know for sure. Tamarind fruits are brown, indehiscent beans.
Location: bright light. Tamarinds love south-facing windows. Naturally, this applies to plants that are already quite mature and exposed to direct sunlight. For the first few months after your tamarinds have sprung from seed, it is best to shade them.
Optimal temperature: For indoor tamarind, the most favorable temperature is moderate or slightly above moderate. In winter, the temperature should not fall below 16-18 C.
Watering: For irrigation, you need to use soft, settled water at room temperature. Watering, moderate from spring to autumn, limited in winter, only as the top layer of soil dries. Experienced owners of indoor tamarinds advise letting the top layer of soil dry by 2-3 cm. Since tamarind is a tropical plant, such small shakes only benefit it. In winter, it is especially important not to over-water the tamarind, as this can lead to rotting of the roots.
Earth (soil): Tamarind is not picky about soil, but it is better to use slightly acidic fertile soil. From ready-made mixtures, soil for citrus plants is suitable. Well, in general, tamarind even tolerates salinity of the substrate. Tamarind has a superficial root system, so it is better to use shallow and wide pots.
Maintaining appearance: Tamarind does not require special care. Only now he will have to get a haircut. The formation of the crown in young plants is carried out until 3-5 skeletal branches are formed. After this, the tamarind is trimmed as anyone wants. Those. carry out sanitary pruning.
Feeding: Tamarind practically does not need fertilizing. Fertilizer is applied once every 3 months. In autumn and winter, the plant is not fertilized.
Transfer: replant in spring as needed. Don't forget about a good drainage layer.
Pests and diseases: As a rule, tamarind is affected by thrips and whitefly.
How to grow tamarind from seeds:
Tamarind seeds
Tamarind seeds (seeds) fell into my hands thanks to my parents; they brought the wonderful and tasty fruit of this tree from Thailand. There were a lot of seeds, and without hesitation I decided to germinate them. There is not a lot of information on the Internet, so I read both Russian and English-language sites and forums on the topic of growing this tree.
Seed preparation: Seed stratification is not required. The pulp is removed from the seeds quite easily. It is advisable to soak them in water for 2 hours beforehand. But I didn’t soak them. I just stuck them in the ground.
Soil (soil) for seeds: As I already said, experts advise using slightly acidic soil. I used universal soil for flower plants, since that was the only one available. The seeds were sprinkled with earth, literally 1 centimeter.
Mini greenhouse for seeds: In order for tamarind seeds to germinate quickly and amicably, it is advisable to use a mini greenhouse. To do this, cover the container with seeds with glass or a bag and place it in a warm place. I covered the glass with a bag and tied everything with an elastic band. The ideal temperature for seed germination is 20-25 C. Daily ventilation for 10-15 minutes is mandatory, and also do not forget to moisten the soil with a water spray. Moistening the soil is necessary, since seed germination requires high humidity. My tamarinds raised their heads within 5 days of planting. As I already wrote at the beginning of the article, the germination rate of my tamarind seeds was 100%. Shoots appeared within 3 weeks. While the first tamarinds were already strong and growing, it was difficult to create greenhouse conditions for seeds in one container. Therefore, it is better to plant 1 tamarind in a separate pot. Exactly 1 month after planting we look like this:
Indian tamarind, native to the tropics of East Africa, under favorable conditions can reach a height of up to 15 - 19 meters. The giant's spreading branches protect from the scorching sun, casting their shadow around. Its fruits are popular in many countries and are used as a seasoning for various meat dishes and salads.
The wood is red in color and is used to make a variety of beautiful crafts. By burning the logs, charcoal is obtained. The annual harvest of a plant that has entered fruiting is 100-160 kg, so some tribes living in Africa worship the tree as a deity who gives them its fruits. In Mali, a piece of fruit pulp dipped in coconut milk is placed in a child's mouth as a wish for health and prosperity in life.
Features of growing tamarind plants
In European countries, tamarind is grown at home on warm windowsills on the south side of the house or in heated greenhouses. The germination rate of the seeds is high, so friendly shoots appear within a couple of weeks. Young shoots are tender and do not tolerate direct sunlight, so at first it is necessary to provide protection to the young leaves. For this purpose, you can use the thinnest non-woven material laid on wire arches.
Tamarind has a growing feature associated with its superficial root system, based on which the plant needs to be rooted in a small pot, gradually increasing its volume as the roots grow in order to protect the plant from root rot. The soil (substrate) should be slightly salty, well breathable and rich in microelements. It is necessary to shape the crown of the plants; you need to leave 4 to 5 skeletal branches and give the small plant the shape of a bonsai tree. If seeds are sown in winter, the sprouts receive insufficient sunlight for their development, they become elongated, and the leaves lose their richness of color. To avoid negative consequences, it is advisable to illuminate the seedlings with special lamps or place them near a fluorescent lamp. Tamarind is a heat-loving plant, so growing it at home requires maintaining the temperature regime, avoiding the negative influence of cold air when ventilating the room. Of great importance in order for the tree to grow healthy is drainage in the pot, which allows water to pass through well to avoid stagnation and, as a consequence, death of the roots.
Indian tamarind can be propagated under normal home conditions by sprouting seeds, as well as by air layering and cuttings from stems. To get a new plant by cuttings, you need to cut off the top of a branch up to three centimeters long, leaving a couple of leaves on it, place it in warm, damp sawdust or peat substrate, covering it with a jar to create a greenhouse effect. After a week, it is necessary to begin ventilating the seedlings, starting from 10 to 15 minutes, gradually increasing the hardening time. After 10-20 days, roots will appear on the cuttings, when their length reaches one centimeter, the plant is ready to be planted in a permanent place. It is important to maintain the humidity and temperature optimal for the plant during the germination of the cuttings.
Caring for exotic tamarind at home is simple; you only need to apply complex fertilizer once every three months and water as the soil dries. The tree responds positively to spraying, although it can easily adapt to relatively dry air. By regularly inspecting the leaves of the plant, you need to make sure that the exotic plant is not affected by pests such as thrips and whiteflies. If detected, they must be destroyed by chemical treatments and washing the undersides of the leaves.
Composition of tamarind tamarind fruit pulp
In its homeland, tamarind is called a real Indian date, because the pulp of the fruit is edible and consists almost entirely of carbohydrates. The pulp of beans contains a large percentage of thiamine, which is important for the human body and supports the functioning of the cerebral cortex, which has a beneficial effect on the digestive tract. Also, the pulp of tamarind fruits includes a wide range of microelements and vitamins B and C, acid, which gives the berry its unique flavor. 100 g of beans contains up to 150 calories. Tamarind contains iron, which has a beneficial effect on the human hematopoietic system and increases the amount of hemoglobin in the blood.
When describing the tamarind plant, one can note the flowers collected in racemes of yellow or pink color with pink stamens. The bean is about 19 cm in size, the fleshy pericarp contains a large number of seeds, is brown in color, and the compound leaves include a number of smaller ones. The Indian tamarind tree is one of the species in the genus Tamarindus and belongs to the legume family (Fabaceae). In tropical hot and humid climates, the plant does not shed its leaves all year round.
Use of the exotic fruit tamarind for medicinal purposes
Traditional healers use tamarind bark, its fruits and leaves for medicinal purposes to prepare potions. Healing infusions are made from the bark of the tree. The fruits contain a huge amount of substances beneficial to humans. An infusion of tamarind is used as a natural, mild laxative, and an infusion of leaves is used as a healing drink that relieves fever. Pectin is obtained from the pulp, which is used in cooking as a natural jelly-forming substance.
In appearance, tamarind looks like a peanut, although the exotic fruit is covered with a brown skin. The pulp has a fibrous consistency and is filled with seeds. A variety of dishes and confectionery products are prepared from Indian dates.
The fruit is very useful for losing excess weight, because its acid blocks the activity of enzymes involved in food processing. Beans suppress hunger, promote fat burning and increase the accumulation of serotonin. Eating products made from tamarind beans helps inhibit the secretion of gastric juice, thereby reducing the aggressive effect of gastric juice on the mucous membrane of the stomach and intestines, which can result in inflammatory processes. In the USA, extracts and extracts from the fruits of Indian tamarind are prepared, which are popular among the residents of the country.
Method for preparing the extract: boil chopped tamarind (200 g) for 15 minutes in 200 ml of water until completely softened. Then squeeze out the liquid well and pour into a dark container, using as needed. The remaining tamarind pulp should be discarded.
Nutritionists have no complaints about eating Indian dates, but do not recommend using them during pregnancy or in case of acute kidney and liver failure. When eating 10-15 g of berries, a moderate laxative effect occurs. Excessive consumption of the fruit leads to diarrhea, which is why it should be consumed with caution.
How to eat tamarind and what its fruit tastes like
Unripe tamarind has fruits with sour-tasting pulp, used for preparing spicy dishes. Snacks, desserts, and drinks are prepared from ripe sweet fruits. In India, vegetable soup using Indian dates is popular; in Mexico, sweets are prepared from it. English fruit sauces also cannot do without the use of the pulp of this fruit.
Indonesians widely use this bean for cosmetic purposes. Nourishing masks are made from its oil to relieve irritation from inflamed skin. In Thai spas, they use a water wrapping procedure using plant extract, which has a beneficial effect on the general condition. The result is fresh skin, fatigue and irritation go away. Thais have many beliefs, one of which says that money will “stick” to a person who has an Indian tamarind tree with sticky branches growing in his yard.
There are many recipes for how tamarind is eaten and prepared in Thailand, but one of the most popular dishes is tamarind paste (Makam Peik), which provides Thai dishes with a sour taste. Everyone who has ever visited Thailand must try spicy Thai soup. It can be prepared in different ways: with seafood, chicken, pork or mushrooms, but for real soup you need tamarind paste and chili pepper, which is a mandatory component, because only in this case will you get the right spicy Thai soup.
One of the options for preparing Thai soup:
- 250 g peeled shrimp;
- 125 g mushrooms (oyster mushrooms);
- 1 tomato;
- 2 – 3 lime leaves;
- lime juice to taste;
- 50 g soy sauce;
- 0.5 tablespoon of tamarind paste;
- 1-2 chili peppers;
- 1-2 cloves of garlic;
- cilantro to taste;
- salt to taste.
Fry the prepared mushrooms in a saucepan with oil, add water (250 ml) and cook until a rich broth is obtained. Gradually add the remaining ingredients, continuing to simmer over low heat.
The use of chili pepper sauce in combination with tamarind brings unusual fruity notes to meat dishes and vegetarian salads. Their taste is rich, spicy, conveying the preferences of the Thais.
Uses of tamarind leaves, bark and fruits
Indian tamarind grown at home has all the features inherent in this plant, however, due to the lack of positive temperatures, it does not grow more than one meter and blooms quite rarely, so getting the fruits of this plant is quite problematic. Homemade tamarind leaves have the same healing properties as those found in the wild. They are dried and made into a decoction, which, thanks to the antiseptic properties of the plant, effectively helps relieve attacks of bronchial asthma. For conjunctivitis, they wash the eyes and gargle for the flu. A plant located in the house has a positive effect on others, tones and purifies the air in the room, calms the nervous system, relieves insomnia, and tamarind is also an excellent aphrodisiac plant for women.
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