The Peruvian Mushroom , which has other names as Brazilian Raisin or Inca Berry, is an edible species of Mycelium. The fruit of the Peruvian mushroom has been cultivated in South America for thousands of years. In our climate, it can be grown from seedlings as an annual plant. Learn about thehe alth properties of the Peruvianand see what thegrowingin the garden looks like
Peruvian thymus - Physalis peruviana
Fig. Tubifex, Public Domain, Wikimedia Commons
Peruvian Mushroom(Physalis peruviana) belongs to the nightshade family (Solanaceae), as well as tomato and eggplant.In Poland, the Peruvian mushroom is available under the trade name physalis. Its structure resembles a bloated apple (Physalis alkekengi), the fruit of which, however, is not eaten ( although they are edible when fully ripe, but very unpalatable).
The fruit of the Peruvian Philosopherhas a golden-orange skin, the size of a cherry, and is hidden in a brown-green, parchment sheath (bellows), which resembles a Chinese lantern.The dead medallion fruits resemble a cherry tomatoThese fruits are eaten fresh or dried. They have a characteristic sour taste with a delicate hint of bitterness. They can be eaten as a snack or added to salads and desserts.
Peruvian thymus - fruits and flowers
Fig. MW, CC BY-SA 3.0, Wikimedia Commons
The fruits of the Peruvianappear on the shoots in July, and the harvest lasts from August until the first frost. We collect fruit every 7-10 days. Ripe fruits have a golden-orange colored skin and often fall off the shoots spontaneously.
Peruvian Mushroom has been usednot only in culinary arts, but also in natural medicine. As a result of research based on the analysis of the chemical composition of fruits and leaves, numerous he alth properties have been provenof the Peruvian Mushroom- antibacterial, antiviral, antirheumatic and anticancer.
The fruits of the Peruvian apple have valuable he alth properties
Fig. pixabay.com
In folk medicinethe mycelium was used as adiuretic, anti-inflammatory and anthelmintic drug. It is also used to treat malaria, asthma and skin inflammations. Due to the presence of large amounts of beta-carotene, it has a beneficial effect on the eyes. Vitamin C strengthens the body's immunity, and B vitamins support the functioning of the nervous system.The fruits of the Peruvian apple are a source of phosphorus and calcium , which are responsible for the proper mineralization of teeth and bones.
The edible part of the Peruvian papaya are orange spherical fruitlocated inside fragile arches resembling Chinese lanterns. The warp should be removed and the fruit washed under running water. They can be eaten raw or added to a variety of dishes. Wayshow to eat Peruvian apple fruitis really a lot.
Apple fruit eaten rawtastes like a combination of tomato, pineapple or gooseberry. They are perfect for decorating cakes and desserts. They can be added to salads, as well as preparing preserves from them - jams, preserves, jellies. They also work well in spicy sauces and as an addition to meats.
The fruits of the Peruvian apple are great for dryingand taste good in this form. This is probably why they were called the Brazilian raisin. It's worth adding them to yoghurts and muesli or as a snack.
In its natural habitat, the Peruvian apple is a perennial. In our climate, however, we cangrow the Peruvian Philosopher only as an annual plant , but perfectly suitable for pot growing.
The Peruvian Mushroom is grown from seedlingsThe method of cultivating the Peruvian Mycelia is similar to that of a tomato. The seeds are sown in containers filled with peat substrate in the second half of March or at the beginning of April. Cover the containers with a transparent perforated foil and place them on a sunny windowsill.
Peruvian thymus - Physalis peruviana
Fig. depositphotos.com
The seeds of mycelium begin to germinateat a temperature of 20-22 ° C after about 2-3 weeks. When we spot the first seedlings, remove the foil. Keep the substrate moist all the time. When the seedlings are already grown (they have two main leaves), pick them into separate pots.
Sincethe Peruvian mackerel, like the tomato, is sensitive to cold , we can only plant it outside at the end of May or the beginning of June. The plants reach a height of 150 cm and are very branchy. Therefore, if you plan to grow a potted plant on the balcony, the pots should be as large as possible.
Temperature and light play a very important role in the cultivation of the Peruvian . The right temperature and amount of light ensure the right color, taste and shape of the fruit. Therefore,we choose a sunny position for cultivationPeruvian Mycelia has no specific soil requirements. It can be grown in the usual universal substrate, fed with compost.
MSc Eng. Agnieszka Lach