The Datura metel (on one of the photos) is a stunningly beautiful garden plant, having huge double blossoms of an elegant lavender purple color. Not only that the blossoms are very beautiful and large, but the fragrance is wonderful. Please get more information on the Internet.

There's probably not much to say about the papaya and the Passiflora edulis. Both have edible, delicious fruits, and the Passiflora is know for its large, beautiful blossoms, too. More info on the Internet.

The Balanophoraceae (on three of the photos) is a very unusual plant: it lives like a mushroom! This parasitic plant thrives in the same habitat like orchids, and would make therefore a great addition to your orchids! However, I know only one place where the Balanophoraceae grows, that's deep in the rain forest between the Blue Mountains here in Jamaica - a journey of several hours (and that is only ONE way). So I would undertake this stressful, long voyage for you only if you really have to offer something. Also, since the plant don't grows "under my eyes", I cannot guarantee it is still there, or it has seeds right now. But I will inform you in time, before the exchange takes place. Seeds only, no other parts of the plants, and no complete plants (I protect the nature). Important: get more information on the Internet.

Callaloo is a plant reminding for spinach, and used the same way, but it is spicier (but the same healthy).

The ackee fruit grows on a tree, and is beautifully red. When ripe, the fruit opens and the yellow flesh and black seeds can be seen. When the fruit opens, the flesh alone is taken, freed from any skin and the seed, and cooked for around 20 minutes to make it possible to use the flesh. "Ackee and Saltfish" is one of the most typical dishes Jamaica is famous for. The flavor reminds for stir-fried egg.

The Jamaican hot Scotch Bonnet pepper is a local variant of the Capsicum annuum, and moderately hot.

"Blue Mountain" is the famous Jamaican variant of the coffee plant. It has its own flavor, and is processed as an own coffee, or as one of many in coffee blends. The flavor is very distinctive.

The Jamaican sorrel tree gives beautiful, attractive blossoms which can be stored for two or three days in hot, sweetened water. This produces the dark red sorrel juice which is served chilled. Enjoy!

The squashes are like small pumpkins, and have different tastes and usages.

The soursop makes a great juice. remove the green skin and put the pulp into a pot of water. use your hands to squeeze the white pulp so gradually the water becomes the juice. Drain the juice from the remaining pulp in a cloth by twisting it tighter and tighter, so that the juice drops into the pot with the juice. Add some sugar, maybe yoghurt. Serve chilled.

Here in Jamaica we got more than twenty different types of mangoes, such as East India, Bomboay, Black, July, and many others, and also hybrids.

The Nesberry is eaten like a pear or apple. The flavor is, when fully ripe, very sweet and reminds a bit for cinnamon, hard to describe. Only the seed is not be eaten.

Jamaicans love the juneplum juice! The unripe juneplum gives a great, refreshing and lightly sour juice which is sweetened with sugar. A "must" for hot summer days!