Avocado


Avocado

A genus of about 150 species of evergreen tress and shrubs, found in tropical and subtropical America, Macronesia, and SE Asia. Avocado is a major crop in many warm regions worldwide for its nutritious fruits, which are rich in oil, vitamin A, B1 and B2, and have the highest protein content of any fruits (about 25 percent). Including avocados regularly in the diet helps lower cholesterol levels. There are three main kinds of avocado; Guatemalan, which are common in Florida and Australia, with thick, granular skins that peel easily, and a high oil content (18-27 percent); Mexican cultivars, with aromatic, anise-scented foliage, and thin skins that cling to the flesh; and West Indian varieties, which have very large fruits, weighing up to 5lbs (2kg), with pliable, leathery skin, and a low oil content. Red Bays (Persea borbonia, P. humilis, and P. palustris) have aromatic leaves that are reminiscent of sweet bay (Laurus nobilis, See Sweet Bay) and can be used as a substitute. Similarly Litsea glaucescens (Mexican Bay), which also belongs to the family Lauraceae, is used to give a bay-like flavor in Mexican cuisine.

Spreading, much-branched, evergreen tree with ovate-elliptic, pointed, dark green leaves, 10-25cm (4-10in) long, which have paler undersides and a slightly leathery to papery texture. Small greenish flowers are followed by oblong-ovoid, globose, or pear-shaped, yellow-green to maroon, brown or dark purple-green fruits to 12cm (5in) long, containing lime-green to yellow flesh and a single large seed.


Common Name:
Avocado
Other Names:
Alligator Pear
Botanical Name:
Persea americana
Genus:
Persea
Family:
Lauraceae
Native Location:
C America
Cultivation:
Well-drained, medium loam, pH5.5-6.5, in full sun, between 20-28°C (68-82°F), with humidity above 60 percent (avocados); some Mexican and Guatemalan cultivars withstand low temperatures but do not usually flower or fruit well as a result. Avocados are prone to root rot, fungal leaf spot and, under glass, to whiteflies, spider mites, and mealybugs. Rich, moist, slightly acidic soil in sun or partial shade (P. borbonia).
Propagation:
By seed sown when ripe in sandy soil mix, with upper half above surface, at 20-28°C (68-82°F) (avocado). Soak seed in hot water for 30 minutes, then cut off 1cm (3/8in) from tip of seed, before sowing. By seed sown when ripe, chilled for 7 days before sowing (P. borbonia).
Harvest:
Fruits are picked when ripe and used fresh or pressed for oil. Leaves are collected during the growing season and dried for infusions. Bark is removed from young branches after pruning for use in decoctions.
Varieties:
Hass
Is a prolific Guatemalan x Mexican variety, bearing medium-sized, pear-shaped to oviod, dark purple to black fruits.
Pollock
Is a West Indian avocado with few but very large, oblong to pear-shaped, glossy fruits, to 2kg (5lbs).
Wurtz
Syn. Little Cado

Is a slow-growing Guatemalan cultivar with a small, weeping habit and small to medium green fruits. Suitable for containers and greenhouse cultivation.
Height: 2.5-3m (8-10ft)
Width: 2.5-3m (8-10ft).
Height:
10-15m (30-45ft)
:Width
10-15m (30-45ft)
Hardiness:
Min. 10°C (50°F)
Parts Used:
Fruits, seeds, leaves, bark, oil.
Properties:
A nutritious, emollient (fruits), astringent (seeds, bark) herb that is diuretic, carminative, and lowers blood pressure (leaves). Leaves and bark stimulate the uterus.
Medicinal Uses:
Internally for high blood pressure (leaves), coughs and colds, fever, diarrhea, digestive and bronchial complaints (bark, leaves), dysentery, intestinal obstructions (seeds). Externally for headaches, rheumatism, and sprains (poultice of leaves), dry skin, scalp, and hair, and to stimulate hair growth (fruits, oil).
Culinary Uses:
Fruits are eaten raw in salads, sandwiches, and spreads (guacamole); also used to make ice cream, desserts, and iced drinks. Oil is used in salad dressings. Leaves are made into tea or toasted as a flavoring for bean stews.
Bibliography:
The Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 308