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PACHIRA AQUATICA. - Malabar Chestnut, Guiana Chestnut |
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CULTURE |
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Location: A frost-free location with
some protection from hot, drying winds is the best choice for
the plant. It will take full sun to partial shade. Overall, the
tree is a handsome landscape addition.
Soils: Malabar chestnuts are not overly fussy about soil as long
as it is well drained.
Irrigation: The Malabar chestnut
needs consistent and regular watering, although logic would suggest
that in California the plant should be kept on the dry side during
the cold winter months.
Fertilization: Malabar chestnuts
need only a light monthly fertilizing with a balanced, all-purpose
fertilizer during the warm months.
Pruning: The Malabar chestnut seldom
needs pruning.
Propagation: The tree may be propagated
by seed and cuttings, and probably by air-layering.
Pests and diseases: The Malabar chestnut
appears to be largely free of pests and diseases in California.
Container specimens should be watched for usual house plant pests
such as mealybugs.
Harvest: The nuts of the Malabar
chestnut are harvested when the seed pods burst. The raw nuts
taste like peanuts and will keep for months in a cool, dry place.
Roasted or fried in oil they have the flavor of chestnuts, and
can be ground into a flour for bread baking.
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CULTIVARS |
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FURTHER READING
See Index of CRFG Publications, 1969 - 1989 and annual indexes
of Fruit Gardener for additional articles on the Malabar chestnut.
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