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Orchids – a delicacy in Bhutan
Orchids are the most beautiful and preferred plants by florist and passionate home gardeners. The beautiful flowers have seduced the artists and poets for generations. Interestingly the word orchid is derived from the Greek word ‘orchis’ which means ‘testicles’ probably referring to the bulbous roots. The family of orchids is one of the largest and most diverse in the flowering plant kingdom. Botanist estimate that the orchid family comprise of 25,000-30,000 species with wide range of size, colour and shape. These beautiful plants grow on different substrates. Some derive their nutrition by growing on trees (epiphytes), several other grow on rocks (lithophytes) and a large number grow in soil. Different folklores are associated with orchids. In certain parts of north east India, orchids are a symbol of love and fertility. During certain festivals garlands are made of beautiful flowers of certain orchids and used in religious ceremonies.
The Himalayan region is a hotspot for a variety of orchids. Bhutan is no exception. The rich traditional knowledge of Bhutan which has been perpetuated for centuries by the indigenous and local communities is a living testimony of understanding and using the rich biodiversity of the region. A variety of wild plants are used as food, fibre and medicine for generations. The use of the biodiversity in food has sustained the indigenous people who live in remote mountains, wherein reaching such places would take a couple of days of walk through the thick virgin forest.
The local population in Bhutan knew the importance of orchids in the ecosystem and have developed mechanisms for their sustainable harvest. Due to the beautiful flowers they attract lot of insects, birds and bats. More than eighty percent of the pollination of orchids is by insects. Farmers even now cultivate orchids like Cymbidium sp. in crop fields on bunds and around farm houses. They not only serve as food but also provide lot of environmental services like, facilitating pollination, prevention of soil erosion, pest management in crop husbandry by the birds and predatory insects.
Orchids are used as food in different parts of the world and vanilla is a classic example which has been used as a spice and flavouring agent for centuries. The edible parts are leaves, tubers and bulbs. In Bhutan amongst the many available orchids Cymbidium sp. is a delicacy. In local language it is called as ‘olachotho’ and is available in the local market during the months of August to October. The inflorescence or the flowers are the edible part. The psuedobulbs are also eaten like potatoes with salt but are not available in the market as it is not very popular. But in the villages people do consume the bulbs.
Orchid cuisine in Bhutan
The most common method of cooking Cymbidium sp or ‘olachotho’ in Bhutan is with cheese. The flowers (unopened or opened) are separated from the inflorescence and washed with water. The cleaned flowers are bolied in water for 10 minutes till it gets slightly soft. The local cheese is added in required quantities along with salt and chillies and simmered for 5 minutes. The dish is ready and goes very well with local brown rice. Cheese in an important ingredient in the Bhutanese cuisine and they add cheese very liberally! It has a slight bitter taste which is relished by the local population.
As a connoisseur of food, I have tried cooking this orchid in a different way to ward off the bitterness and it tastes good. The method is quite simple. Separate the flowers from the inflorescence clean them and keep in a bowl. In a pan heat 2 table spoons of edible oil, add half teaspoon of mustard seeds and allow them to splutter. Chopped onions, chillies garlic and tomatoes are added (to taste) to the oil and cooked till the onions and garlic turn golden brown. To this mixture half teaspoon of turmeric powder is added and mixed well. The orchid flowers are now put into the spicy mixture and cooked for 10-15 minutes. Add salt in required quantities according to the taste. It has to be served hot and goes well with rice or bread. The bitterness disappears in this method and tastes yummy.
There are lot of folklores about the medicinal properties of orchids. Some believe that it has aphrodisiac properties while others believe that it can be used as an oral contraceptive. There is a need for more scientific research to establish these facts and rediscover the traditional wisdom for the welfare of the humanity.
A.Thimmaiah
Dr. A. Thimmaiah works with SNV Netherlands Development Organization as Specialist in Organic Agriculture and advises, National Organic Program (NoP) of Ministry of Agriculture, Royal Government of Bhutan.
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Maya Nut (Brosimum alicastrum) project appears on Guatemalan TV
Las tierras del oriente de Guatemala tienen sed y sus habitantes tienen hambre. La sequia termino con la cosecha, la falta de visión y de políticas agrícolas a largo plazo no ayudo, pero no muy lejos de oriente, en el departamento del Petén, nace la esperanza y su nombre es Ramón.
El Ramón es un árbol que crece en el Petén. Es de rápido crecimiento, su follaje es excelente alimento para le ganado y de sus nueces sale una harina altamente nutritiva. Gelio Cuellar, agronomo petenero, cree fervientemente en sus bondades y cree que podrían ser aplicadas en todo el país, porque al Ramón le gusta toda Guatemala. Gelio cree que el Ramón es la respuesta, no solo a la hambruna, sino a la deforestación y el subdesarrollo económico.
Se puede mirar el video aquí: http://www.entremosleaguate.net/
Launch of the Plant Breeding Forum (PBForum) listserv
The Global Partnership Initiative for Plant Breeding Capacity Building (GIPB) is pleased to announce the launch of the Plant Breeding Forum listserv, an e-mail based forum for plant breeding and related fields. The purpose of PBForum-L is to create a means for plant breeders and those in related fields to interact easily on a regular and informal basis, with inquiry, discussion and debate.
PBForum-L complements PBN-L, the Plant Breeding News, a monthly e-newsletter and the global forum feature of the GIPB website.
Who will benefit by subscribing?
The users of PBForum-L should include public and private-sector plant breeders, students, teachers, research administrators, the seed industry, policy-makers, farmers, and others.
‘Trees of life’ are vital food source
The “famine food” of trees can keep drought-hit communities alive when all other food crops fail, says Miranda Spitteler. In this week’s Green Room, she argues that policy makers need to recognise the important role trees play in providing emergency food aid.
Read more: news.bbc.co.uk/2/hi/science/nature/8181510.stm
Rise of the humble jackfruit
in: Civil society, Bangalore by Shree Padre
Scientists help small farmers boost demand, triple profits
The long-neglected and lowly jackfruit is finally finding its rightful place in the market – and on dining tables. Until recently, yield far outstripped demand. Growers of the fruit would watch it rot for want of takers, but not anymore.
Read more … www.civilsocietyonline.com
GFU Features
Haat Bazaar, a great marketing lesson from Nepal
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Here are the Micronesia Bananas on stamps!
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Pomtajer: exploring the potential of an under-utilised specie in domestic cuisine and gastronomy
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African leafy vegetables come out of the shade
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Potential boom for biofuels in Tanzania?
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Organic production of indigenous leafy vegetables in Tanzania
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Moringa leaf powder is being standardised in Ghana
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Sea-buckthorn (Hippophae rhamnoides L.) in the Republic of Azerbaijan
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Emmer wheat (Triticum dicoccum Schubler) in Ethiopia
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The potential of small holder technology in quinoa producing communities of the Southern Bolivian Altiplano
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Argania spinosa: a rare Sapotaceae from south-western Morocco
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Inga Edulis – a Plant for the Farmer and the Rainforest
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The AfriCulture Project
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Ethno-pharmacology, traditional medicine and the effort that Aidemet, a French based NGO is making!
Read about it in French
and in English
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A story on Emmer production in Italy
Emmer production in the Marche (Italy): the Monterosso company.
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The “Biodiversity as Food” project
“Biodiversity as Food” – a workshop aiming at initiating regional collaboration in the areas of wild edible
plants, underutilized species, dietary diversity and food security research as well as related public policy
issues.
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A story of Baobab from Benin
Traditional processing and cultural value of baobab (Adansonia digitata) in Benin