Herb of the Month: Chocolate (Theobroma cacao)
Herb of the Month: Chocolate (Theobroma cacao)
Other Names: Cocoa, cacao
Description: Cocoa trees are small evergreen trees with glossy leaves that are pink when young. Pale yellow flowers form directly on the trunk or branches, and develop into pods containing seeds suspended in pulp. Native to South America, cultivation has spread, and now about half of all
cocoa is grown in Africa.
Cultivation: Cocoa trees require shade, high humidity and shelter from wind. Minimum growth temperature is 61 degrees. Grows from seeds, air layering or cuttings. Fruits are harvested all year long.
Culinary: Chocolate is used in many dishes and beverages. Most are familiar with the sweet treats, but chocolate goes well into savory dishes also, like Mexican mole sauce.
Medicinal: Cocoa powder is used for treating angina and high blood pressure. Cocoa’s antioxidant levels have recently gotten a lot of press, too.
Other uses: Cocoa butter is used in skin care products and cosmetics. At one time, cocoa beans were used as currency among the Aztecs and the Maya. Both also used cocoa in religious rituals, considering it to be a divinely brought food.
Sources: The Encyclopedia of Herbs, Spices & Flavorings by Elisabeth Lambert Ortiz.
The Herb Society of America Encyclopedia of Herbs & Their Uses by Deni Bown.
IFAS has an article on cultivation of chocolate in the home garden. It can be found on the web at: http://edis.ifas.ufl.edu/HS307
More About Chocolate:
* Chocolate was introduced to Europe by Christopher Columbus, but was not popular until the 17th century. * Much like coffee, chocolate beans are fermented, dried, then roasted to expose the ‘nibs’, which are the part processed into cocoa. * White chocolate contains no cocoa, just cocoa
butter, milk and sugar.
Other Names: Cocoa, cacao
Description: Cocoa trees are small evergreen trees with glossy leaves that are pink when young. Pale yellow flowers form directly on the trunk or branches, and develop into pods containing seeds suspended in pulp. Native to South America, cultivation has spread, and now about half of all
cocoa is grown in Africa.
Cultivation: Cocoa trees require shade, high humidity and shelter from wind. Minimum growth temperature is 61 degrees. Grows from seeds, air layering or cuttings. Fruits are harvested all year long.
Culinary: Chocolate is used in many dishes and beverages. Most are familiar with the sweet treats, but chocolate goes well into savory dishes also, like Mexican mole sauce.
Medicinal: Cocoa powder is used for treating angina and high blood pressure. Cocoa’s antioxidant levels have recently gotten a lot of press, too.
Other uses: Cocoa butter is used in skin care products and cosmetics. At one time, cocoa beans were used as currency among the Aztecs and the Maya. Both also used cocoa in religious rituals, considering it to be a divinely brought food.
Sources: The Encyclopedia of Herbs, Spices & Flavorings by Elisabeth Lambert Ortiz.
The Herb Society of America Encyclopedia of Herbs & Their Uses by Deni Bown.
IFAS has an article on cultivation of chocolate in the home garden. It can be found on the web at: http://edis.ifas.ufl.edu/HS307
More About Chocolate:
* Chocolate was introduced to Europe by Christopher Columbus, but was not popular until the 17th century. * Much like coffee, chocolate beans are fermented, dried, then roasted to expose the ‘nibs’, which are the part processed into cocoa. * White chocolate contains no cocoa, just cocoa
butter, milk and sugar.