The Tropical Fruit Forum

I understand that Galbanum grows in regions of Russia and the Mid East, where it is sometimes sold as a condiment.

Someone told me that, in his country, 100 seeds could cost 1USD. Then, he just went away, without completing the trade.

I am growing Myrrh and have Frankincense, on the way, to barter.  I can cover expenses plus shipping, and a little something, for your trouble, if you're able to locate this evasive seed. Thanks very much.

He gets it right.

Sometimes, puts in extra.

 

I'm interested, if they are found.

I'm seeing eggshell, in the soil, for years, which leads me to believe they are mostly inert.

They would conceivably be broken down, in a highly-acidic soil, or mechanically, as when a compost pile is turned-through. Cacti and other rock-loving plants have bacteria, which will allow them to break down stone, and, in theory, the eggshells. 

I find that these processes occur faster, where there is lots of life and input of energy (manual labor.) For instance, I have a mortar and pestle, that is just used for plants.

  Please pm, if someone is able to harvest the seeds, ethically. I assume that I can't use all of them.

Seller is honest, thorough, and occasionally generous. Bookmarked.

People have (mistakenly) thought it was a kind of plum. I have heard all different, interesting kinds of descriptions of the smell (even like bubble gum.) I was curious about it being a kind of Hawthorn.

But, when I finally tasted some, I thought it was like a small apple.

I was able to plant some seeds, during "ponche" season, so will probably have a few, young trees, in the Spring.

I would like to start a collection of different-colored muscadines, from seed, and can at least cover shipping expenses.

I realize that collectors have very-specific interests, here, but am open to barter, if I have something in your wishlist.

Hi, pitbull-rus.

Are you familiar with this one?
https://en.wikipedia.org/wiki/Galbanum

I understand that it is sometimes grown in southern Russia.

My face is pinkish and thick. I run hot, and the temperature reaches 100F and higher, here. I am skeptical as to whether this would literally kill someone, drinking moderately and in good health, but there's a pretty good chance that this would ruin my evening.

I think it's interesting to speculate. I would bet there are dozens of possible, aggravating factors, but what more do you really need to know, besides rich food and alcohol.

I like durianwriter's practicality. If anyone disagrees, let him try it -- especially, in front of an audience or in controlled conditions.

I went from no results to fast results.

I am clear as to when I am using secondhand information, or my methods are informal.

I respect that that there are serious collectors, here, who have made considerable investments. In my case, one old batch of seeds was looking hopeless. One new batch cost $2.

This is just experimentation.

But, fwiw, documentation would be valuable, in the case of cash crops. Tinkering can literally result in a patentable process or nameable variety -- with your name on it.

So, I would like to encourage people, to be inventive, if they have the initiative. 

Also, you see that I have an interest in Brazil (Para) nut, Shea, Mongongo, and Argan. You see my purposes, and the scope of my efforts. If you would like to barter or make a small sale, I would like to network with you.

I am a sturdy man, fit for hard labor. I take dogs on long walks, to forage in the countryside. For me, it's restorative.

I consider fully-ripe durian to be a rich food. If you were to approach this, as from the standpoint of the philosophical elements, it is considered to be warming. Common sense should be enough to tell you how this would interact with alcohol (think, flushed face) and high blood pressure.

I find that the frozen durian boxes and entire fruit, both give me a comparable amount of fruit pulp for my money -- so long as the whole fruit is well developed. Smallish, lop sided fruit, imho, contain translucent, vegetably pieces, which are not good to eat, somewhat like animal cartilage. I would study the clear boxes for those pieces, also, and avoid them.

A Malaysian lady was kindly trying to explain this to me, but I couldn't understand, due to the language barrier. (Also, the Chinese owners got extremely frustrated with her handling all the fruit, which they thought was all, equally "good.") I had to figure this out for myself, under minimal supervision.

I would also like to add that the frozen fruit may not be entirely ripe. I personally felt that it was richer, once it had been thawed for a day or more. I like it at the stage, when apple-cider like juice drips from the shell, a little, although some people may consider this slightly overripe or spoiled, if they  prefer a firmer texture.