Vanilla (lat. Vanilla plantifolia) is a plant from the orchid family (lat. Orchidaceae), which includes more than 20,000 species. Vanilla originates from Mexico, from where it spread to Madagascar and neighboring islands and to Tahiti. The highest quality vanilla plants grow in these areas.
It is a perennial climbing plant with a long stem and fleshy, narrow and egg-shaped leaves. It can reach a height of 30 m. It has green-yellow flowers that grow in bunches. Each flower opens only once a year, and only for a few hours. The flowering period is in May and June. Vanilla is actually a pod, that is, an incompletely ripe quiver of a climbing orchid.
The pod is approximately 30 cm long and 6 – 8 cm wide. It looks flattened and has a slightly curved shape. It is characteristic of it that it can be pollinated by hand. The pod has a strong but pleasant smell and a sweet-sharp taste.
Vanilla is mostly grown in Mexico, but it also thrives in warmer areas of Europe. In nature, it usually climbs trees that grow in tropical lowland forests, which are characterized by a high percentage of moisture. Today it is used all over the world as an extremely popular spice, but also as the main ingredient of many cosmetic and other products.
Types of vanilla
There are more than 150 types of vanilla in the world. Indian, Tongan, and Ugandan vanilla stand out, but the most common vanillas found in stores around the world are Mexican, Madagascar, and Tahitian vanilla. Each of them has a unique taste.
Mexican vanilla
Mexican vanilla is very popular and is grown all over Mexico. Mexican vanilla beans have a smooth, classic vanilla flavor, but under the palate they take on a distinctive flavor. It goes well with chocolate and cinnamon dishes and barbecue sauces.
Madagascar vanilla
Madagascar or Bourbon vanilla has a typical vanilla flavor. The second name “Bourbon” does not refer to the similarity with whiskey, but to the place Bourbon where the vanilla was grown. It has a sweet and classic vanilla aroma and as such is excellent for baking and using in favorite foods.
A significant difference compared to Mexican vanilla is that Madagascar vanilla is pollinated by bees, while Mexican vanilla must be dusted by hand. Madagascar vanilla is lucky because it grows in the natural habitat of bees, which are necessary for natural pollination.
Tahitian vanilla
Tahitian vanilla grows in Tahiti and has a very specific taste. Namely, its taste is described as fruity with a hint of cherry. It is an excellent option for use in ice cream in combination with other fruits or in fruit drinks.
Planting vanilla
Vanilla is a plant that is usually planted from cuttings. Planting from seeds is avoided because then the plant needs even 3-5 years to produce pods. For planting, it is necessary to know the time of planting, the method of planting, the characteristics of the soil, the appropriate habitat and temperatures. Also, vanilla can easily be grown in a jar and be a houseplant, and it can also thrive in greenhouse conditions.
Planting time
Vanilla is planted and transplanted in the spring. The exact planting month depends on conditions and weather. Planting and transplanting while temperatures are still low should be avoided so that the plant does not experience “temperature shock”.
Planting cuttings
Vanilla is propagated by planting cuttings and this is the most common way of planting. For planting, it is best to get long cuttings of 38 – 50 cm. Cuttings are usually taken from mature plants that are about 6 m tall or more. The cuttings are usually planted in jars, and then the vanilla in the jar is grown indoors or, if it is a larger production, in greenhouses.
Growing in a jar
In our areas, it is common to plant vanilla in a jar as an ornamental plant. For planting, you should choose a jar that should not exceed the volume of the roots by more than 2-3 cm, because vanilla, and orchids in general, thrive better in smaller pots. The jar should be filled with a mixture of fir bark and peat moss, as they will provide the soil with good drainage. A ready-made mixture intended for planting orchids can also be used.
The cuttings should be planted in a jar so that the lower two leaf joints are buried to a depth of 2.5 cm. After that, the soil should be lightly pressed and leveled with the hands in order to stabilize the cutting. After planting, vanilla should be lightly watered with distilled water.
Vanilla grown in a jar should be near an east or west window where there is enough light. The plant needs 6 hours of indirect sunlight per day. Since vanilla is a climbing plant, it should be provided with a certain support in the form of a trellis or a stick so that it can climb. Alternatively, the jar can be placed near a tree so that the vanilla can climb it.
Cultivation in a greenhouse
Vanilla is generally not planted outdoors in our areas because the growing conditions are not suitable for it as a tropical plant. Greenhouses are a very good option for growing vanilla because they can mimic the tropical conditions that this plant requires. The greenhouse should be in a place where the morning sun reaches very well.
The temperature in the greenhouse should constantly be above 18 °C. Daytime temperatures should be 25 – 30 °C, and night temperatures 18 – 24 °C. To reduce the temperature in the greenhouse, ventilation openings can be opened or fans can be turned on, and heat lamps or a heater can be added to increase the temperature in the greenhouse. It is necessary to maintain a humidity level of 85% in the greenhouse. If the humidity is below the recommended percentage, a humidifier should be added.
Ground
Vanilla thrives in moist soils. Soil moisture should be constant and the soil should be rich in nutrients and fertile. In addition, the most favorable soil pH value for an orchid ranges from 6.6 – 7.5 pH.
Climate
Vanilla is a tropical plant, so it requires warm, and even very high, temperatures. The most favorable temperature range is 25 – 30 °C. Such temperatures are desirable to maintain regardless of the season. The minimum permitted temperature in winter is 18 – 20 °C.
Vanilla cultivation
As vanilla is not a plant that grows wild in our areas, its cultivation depends a lot on the human factor, which must follow certain rules. For the proper cultivation of vanilla, in addition to the already mentioned planting conditions, it is necessary to know the arrangement of crops, watering, fertilization and propagation.
Matching cultures
Every plant has a kind of good and bad neighbors. Banana stands out as the best companion for vanilla. On the other hand, peas and beans should be avoided along with vanilla.
Watering
Vanilla requires a high percentage of moisture. Water is added as soon as the surface layer of the soil dries to a depth of 1 cm. In winter, the humidity can be reduced, especially if the vanilla is grown in a jar indoors. Water for watering should not be cold, but warm. Also, it is emphasized that distilled water is used for watering vanilla because the minerals in “ordinary” water are not good for the growth and development of the plant.
Fertilization
Vanilla should be fertilized regularly, approximately every other week for a whole year. For fertilizing, you should use special fertilizers that are intended for fertilizing orchids. Before adding fertilizer, the soil should definitely be moistened. When the plant is in the phase of active growth, a liquid fertilizer with a high amount of nitrogen can be used.
Propagation
Vanilla is pollinated by hand, which is why its cultivation is extremely demanding. Each flower needs to be hand pollinated by carefully taking the pollen from one open flower and placing it on the stigma of another flower. In addition, the flower only lasts for one day, so it must be pollinated within 12 hours of opening. Since there are several flowers on one plant stem, workers should visit the plantation every day and regularly pollinate the flowers.
For propagation, it is good to choose cuttings that have at least three nodes with aerial roots. Before planting the cuttings, it is good to treat them with any means to stimulate growth, and after that they are ready for planting.
Maintenance and care
The maintenance and care of vanilla includes the aforementioned guidelines related to watering and periodic feeding. In addition to the aforementioned watering, vanilla needs to be provided with a very high humidity of 80 – 90%. For this reason, it is good to spray its leaves 2-3 times a day with warm water or distilled warm water.
Also, as vanilla is a tropical plant, it is possible to take a warm shower once a week. At the same time, care should be taken not to wet the soil, i.e. the root, but only the stem and leaves. In addition, vanilla is a plant that is good to prune, so this item is also important in maintenance.
Pruning and shaping
Vanilla tolerates pruning well and is usually carried out in the spring. Pruning encourages the growth of side shoots, and consequently the crown becomes more lush. Shoots can be cut to any length, and sharp and disinfected scissors should be used. It is good to sprinkle the slices with coal in some places. Cuttings are obtained from the cut shoots, which are used for propagation.
Vanilla harvest
Vanilla pods will appear within two months of pollination, but will take 6 – 9 months to ripen. The pods are harvested by hand when they start to turn yellow at the top. After harvesting, it is good to briefly (2 – 5 minutes) blanch the pods in water at 70 °C. This will kill any germs or bacteria.
Drying pods
After blanching, the pods need to go through a drying process that takes a long time and consists of several steps. Freshly harvested vanilla beans have no taste or aroma, but must go through a drying process in order to achieve the taste and aroma that are otherwise specific to them.
The pods are placed in specially wrapped boxes with thick blankets and rush mats to reduce the percentage of moisture. In such boxes, they “sweat”, release moisture and begin to dry. This step is carried out alternately with drying in the sun. The boxes are placed in the sun and dried until the pods turn a deep brown color. It usually takes 7 – 14 days.
Afterwards, the pods are placed in boxes or shallow trays covered with wax paper and dried for approximately 45 days at room temperature. In the end, it is good to keep them in closed containers for about three more months in order to achieve their full aroma and specific smell.
Storage
Dried pods can be stored in any airtight container. The container should be placed in a dry, dark and cool place. The shelf life is usually not particularly noticeable because they are extremely long-lasting if they are properly dried and stored in this way. Storage in the refrigerator should be avoided, as this will dry the pods even more, with moisture rising to the surface and thus causing mold to appear.
Diseases
Vanilla cultivation can be threatened by diseases and certain pests. It is necessary to know possible threats and appropriate protection measures.
In relation to diseases, root rot stands out the most. The disease mainly occurs as a result of excessive watering of the plant, therefore proper watering is also a preventive measure against the occurrence of root rot. In addition to root rot, anthracosis and pod rust are possible.
Root rot
Root rot is caused by bark and cambium rot and necrosis in the neck root area. Because this disease attacks the root, the whole plant can fail. The infection is recognized as the mycelium of the fungus, and humidity and high temperatures contribute to its development. For control, control with fungicidal preparations is recommended. Also, the disease can be prevented by proper watering of the plant. If the vanilla plant is grown in a greenhouse, it is necessary to maintain high air humidity with constant circulation.
Pod anthracosis
Anthracosis or brown spotting of pods occurs on all aerial parts of the plant. It is best seen on pods. Dark brown spots with a slightly reddish edge appear. Such pods wither and perish. In Croatia, there are no registered fungicides for this purpose, but worldwide those from the group of triazoles, strobilurins and benzimidazoles are mainly used.
Pod rust
Pod rust is observed mainly on the leaves of the plant. It is a fungal disease, and the first symptoms are the appearance of white-yellow pimples, or ecidia on the leaves. After them, brown cushions appear, which are actually clusters of uredospores. They spread the infection during the growing season. Over time, they turn black and a new team of spores appears in their place, with which the fungus overwinters.
In the spring, they germinate into new spores and cause primary infection of the pods. In this way, the infection cycle is repeated. More resistant cultivars and crop rotation stand out as protection measures. It is possible to treat the plant with a fungicide based on boscalid and pyraclostrobin, at most twice during the growing season, with an interval of 3-4 weeks.
Pests
In addition to the mentioned diseases, vanilla can be attacked by spider mites. They also occur in the midst of higher heat, but can be successfully suppressed by applying appropriate measures.
Spider mites
These are tiny insects that are almost imperceptible on the leaf. They mostly occur in the middle of hot and dry weather. They have many generations and in a period of one month they can reproduce so much that they lead to complete drying and falling of the leaves of the plant. The symptoms are recognized by the small spots on the leaves of the plant that merge if it is a case of a stronger attack.
Protection against these pests starts when the first spots on the leaves and spiders on their reverse side are noticed. There are chemical preparations against them on the market that are applied by spraying in the early morning or evening hours.
Use of vanilla
Vanilla is known as a valued spice, but its positive effect on human health is increasingly being highlighted. It has been used since ancient times to improve certain health problems. Today, vanilla is a common ingredient in various food, cosmetic and many other products.
Vanilla in medicine
In relation to the nutritional and energy value of vanilla, carbohydrates and minerals, such as potassium, calcium and magnesium, stand out. It does not have a significant amount of fat and protein, nor vitamins. The basic value of vanilla is the ingredient vanillin, which is responsible for its specific aroma, and which is approximately from 0.75 to 2.90%. Many positive effects of vanilla on human health are recognized.
It is considered that it contributes to the elasticity and cleanliness of the skin, so it helps in the fight against acne and skin irritations. It acts on normal digestive function and improves metabolism. It also tones and relaxes and is often noted to act as a powerful aphrodisiac. Vanilla poultices can be used for immediate pain relief for toothaches and burns. In addition, vanilla as an ingredient is valuable for women who can help with irregular periods.
Vanilla is often used in aromatherapy, it contributes to better functioning of the nervous system and restoration of appetite. In the field of aromatherapy, vanilla essential oil is used, which is believed to contribute to relaxation and stress relief. For similar reasons, it is also used in the cosmetics industry where, in addition to its soothing effect, it is also valued for its antibacterial and antioxidant properties.
Vanilla in cooking
The use of vanilla in cooking is really wide because it is one of the most famous aromas around the world. It is most often used as an ingredient in the preparation of various desserts, such as cakes, biscuits, chocolates, ice cream, pudding, etc. It is also often used in the production of liqueurs.
There are many products on the market that are actually artificially flavored with vanilla. If there is an opportunity, it is definitely desirable to look for and use real vanilla because only it contains a specific aroma and all its healing properties. When buying vanilla beans, you should make sure that they are shiny and supple and that they are black-brown on the outside.
History
Vanilla is one of the orchids that originates from Central and South America and the Caribbean. It is believed that it was first cultivated by the Totonak Indians who were located in central Mexico. Vanilla was originally in the royal courts of Great Britain and Spain, and in the 18th century it arrived in France, where it began to be used to make ice cream. In addition to ice cream, in the 18th century vanilla began to be used as an ingredient in alcoholic beverages, tobacco and perfumes.
So vanilla became very popular, but the problem was that it could only be grown successfully in central Mexico. The reason for this was the fact that it was pollinated by only one (Mexican) species of bee. So the Europeans tried to grow vanilla seedlings, but not a single one bore fruit.
The French brought vanilla to the islands of Reunion and Mauritius. On the island of Reunion in 1841, the slave Edmond Albius, who was 12 years old at the time, discovered that the vanilla flower can be dusted by hand, and this method is still used today. That island became one of the central places for vanilla production, and production consequently spread to other French islands.
When France abolished slavery, Albius was freed, getting a job in the kitchen of a plantation. However, he was soon accused of theft and sentenced to 10 years in prison. The governor, however, reduces his sentence to 5 years thanks to his contribution to vanilla cultivation.
Interesting things
The Totonans held that vanilla originated when Princess Xanat fled to the jungle with her sweetheart after her father forbade her to marry a mortal. After escaping, the lovers were caught and punished by beheading. Then, from the drops of their blood, which fell on the ground, an orchid tendril sprouted.
The Aztecs called vanilla the “black flower” because of the color of its dried fruit. Cocoa was added to the vanilla aroma and the drink was called a chocolate drink. According to popular belief, their ruler in Mexico served this chocolate drink to the Spanish conquistador Hernan Cortes in 1520, who then brought cacao and vanilla pods to Europe. It is believed that this is how vanilla-flavored hot chocolate became extremely popular in European courts.
Along with saffron and green pepper, vanilla is today one of the most expensive spices, and the reason is the long and complex production process. Also, of all types of orchids, only vanilla produces edible fruits. Madagascar, Mexico, the Philippines, Tonga, Uganda and China stand out as the biggest producers of vanilla.
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