Physalis peruviana - Inca Berry - Seeds

Description

• Solanaceae Solanales
• South America (Peru)
• H 1.5 m x L 1.2m
•  Z9 
• Perennial, grown as an annual in temperate regions
• Synonym : Goldenberry
• 1 packet of 50 seeds

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Details

Physalis peruviana is a cousin to Physalis ixocarpa and Physalis pubescens

It is cultivated for its delicious fruit

Culinarily, it is one of the best produced by this familly of plants, and generally the only one marketed in the western countries

Very aromatic, tangy, and rich in vitamins A, B, and C, proteins, and phosphorus, the Inca Berry can be used raw, in desserts, for plates decoration, or dried for winter

Warning
As with other Physalis, the calyx is poisonous and should not be eaten

The Goldenberry has medicinal properties : Diuretic

The leaves of Physalis peruviana have medicinal properties : Anthelmintic

Physalis peruviana is a perennial in warm regions

Unfortunately, it won't survive winters in temperate climates, therefore, is grown as an annual in Europe

Very easy to cultivate, it requires a long growing season because it flowers late and ripens its fruits during the fall

The yield is, nevertheless, very high

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Cultivation

Sow early, late March to mid-April, in godets, warm until germination (15 days), and plant in place at the end of May when the risk of frost is over

Full sun exposure, moist and deep soil, moderately fertile

In fertile soil, the plant has an exuberant vegetation detrimental to the production of fruits

In summer, mulch the soil around the plants to keep soil moisture, and water if your Inca Berry shows signs of thirst

Harvest the Inca berries when the calyx changes color and turns dry

You may also find ripe fruits on the ground : harvest them too, they are perfectly protected in their caly and good to eat most of the time

No disease, no pest