It's winter in the northern hemisphere and Phalaenopsis orchids are literally everywhere. The elegant moth orchid can now be found not only near the register at most garden centres, but also at your local greengrocer, favourite supermarket, and the houseplant section of many large department stores. The single best place to buy an orchid is, of course, from a local orchid nursery. Such orchids are fresh and raised under expert care. Plus, it's always a good idea to support the local hobbyists: they are often talented breeders in their own right, and make exciting and exclusive new crosses available to the community. However, sometimes those sexy Phalaenopsis at the store can be so tempting that you almost don't realize you've got one propped between the corn flakes and fat-free yoghurt, until you're unpacking your trolley at the conveyor belt.
I am not a total orchid snob; those store-bought plants can be rewarding. Indeed, most of them originate from giant nurseries in such places as Taiwan and Florida, where they are bred to be appealing and raised to be vigorous. Problems arise when the plants are delivered to the point of sale - supermarkets are not the best of growing environments, and store attendants tend to give the orchids the same treatment as conventional houseplants. How often have neighbours complained of the mysterious and untimely demise of their latest acquisition, mere weeks after purchase! Well, fret no more, folks! The Electric Orchid Hunter is happy to provide some essential buying tips you should know before succumbing to orchid fever in the produce aisle. - Buy your orchids as fresh as possible. The ideal would be to get them as soon as they are unpacked, but it is seldom possible to gauge in advance when the next delivery will arrive in the store. The dry supermarket atmosphere can severely shorten the life span of the flowers, and cause unopened buds to abort. Flowers should be waxy, not papery, and buds should be swollen and unwrinkled.
- Check for any instore damage. This includes cracked leaves, snapped aerial roots, bruised flower spikes and torn petals.
- Make sure the plant is in prime health. Leaves should be mid to dark green, not yellow, firm and slightly succulent. Look in between the leaves at the crown of the plant - if this is damaged in any way, a Phalaenopsis will usually be unable to recover and will eventually just fade away. Most commercially grown orchids are sold in clear plastic pots to allow the green aerial roots to grow into the medium. These are sometimes slipped inside more aesthetically pleasing clay pots - take out the plastic pot and inspect the roots for healthy growing tips.
- Consider the type and condition of the growing medium. Don't buy anything slick with algae or with little ferns sprouting in it. Avoid plants struggling in mushy medium that has completely broken down - you don't want to have to repot your purchase as soon as you get it home. Consider what you're comfortable with: are these orchids planted in bark, or sphagnum moss? Moss holds onto moisture for longer, but bark can be more forgiving of mistakes. Remember that orchid roots need air in addition to water.
- Look for a bargain. Sometimes resellers will discount Phalaenopsis once the flowers are spent. It's pretty much a lucky dip at this stage; you won't know whether you've got a large white or a dainty pink candy stripe until you get it to flower again. If the leaves have some red pigmentation at the bases or underneath, that's sometimes an indication of darker-coloured flowers. Unfortunately, commercial varieties are almost never shipped with name tags, and if they are, these rarely provide a clue to the colours you can expect. Bargain bin anonymous orchids might be worthwhile if the plants are still vigorous. Avoid orchids that are marked down because they are obviously on the brink of death.
- Go for quality, not quantity. A plant with flowers of good shape and substance and with bold colours will be more rewarding at subsequent flowerings than one that has a few more blooms but the flowers of which are insipid or of poor shape. Perhaps I am an orchid snob, after all.
Let's prevent further disillusionment and unwitting cruelty to houseplants. Two final pieces of easy advice that will help you on the road to success with your new moth orchid:- If you're unsure of whether your orchid is getting sufficient light, that means you should move it to a brighter location.
- If you're unsure of whether to water it, that means you should wait another day before you do so.
Photography credits: potted Phalaenopsis by Thomas Tamayo; dead Phalaenopsis by Kristin; helathy Phalaenopsis roots by Andrea K. Please visit the photostreams of these Flickr users for more flights of photographic fancy.

Bauhinia blakeana [Fabaceae - the Legume family]. It's easy to see why this is called the Hong Kong orchid tree, for the resemblance to an orchid blossom is rather striking. In 1880, Sir Henry Blake - then British Governor of Hong Kong and a keen botanist - discovered the plant growing near the ruins of a building on the shore of Pok Fu Lam. It has since become the floral emblem of Hong Kong. A popular tree for highway medians and parking lots in hot cities, it's large heart-shaped leaves make it attractive even when out-of-bloom.
Alpinia zerumbet [Zingiberaceae - the Ginger family]. Many members of this gorgeous plant family produce flowers that appear orchid-like, complete with glowing lips in the correct, lowermost orientation. Unlike orchid flowers, those of ginger do not possess a column, the central structure formed from the fusion of male and female parts. Shell ginger is a good example. This Chinese evergreen rapidly forms large clumps of lush tropical foliage when grown in frost-free areas with partial shade.
Tacca chantrieri [Dioscoreaceae - the Yam family]. After seeing the diverse array of
Zingiber spectabile [Zingiberaceae - the Ginger family]. Another ginger species, the beehive ginger should not be confused with the related Z. officinale, the
Strongylodon macrobotrys [Fabaceae - the Legume family]. The jade vine produces pendant clusters of totally unique aquamarine flowers. Once you've walked under a pergola festooned with these, the watery blooms of a wisteria seem positively wistful by comparison. It's not only the Orchidaceae that produce flowers of unusual colour, it seems. The jade vine hails from the Philippines, that trove of botanical marvels, where its blooms are visited by rainforest bats. It was first collected in 1854 on Mount Makiling on the island of Luzon by botanists of the U.S. Wilkes Exploring Expedition. Perhaps not surprisingly, it is now exceedingly rare in the wild and faces threat from deforestation.
Catalpa speciosa [Bignoniaceae - the Jacaranda family]. Just as orchids are not confined to the tropics, so orchid mimics can be found in virtually every environment. The Northern catalpa is a deciduous ornamental tree from the United States, orginally found along the Mississippi River basin, but now naturalized throughout much of the Midwest and considered invasive in places. It is known by several names in the vernacular, cigar tree and Indian bean being the most common, refering to the long, slender pods formed in mid-summer after flowering. The showy flowers bring to mind those of a unifoliate Cattleya, being large, white, ruffled and with distinct streaks of colour toward the interior.
Romanesco Broccoli [Brassica oleracea var. botrytis]. Isn't this gorgeous? It's the mathematician's favourite vegetable, Romanesco broccoli. Which is technically classified as a type of cauliflower, not broccoli. Something to do with the maturity of the developing flowers, apparently. Cruciferous systematics aside, isn't it just the coolest thing? It has an alien symmetry. The whorls of florets have a fractal nature. Some people find it too pretty to eat. I don't: it's delicious simply steamed whole and tossed in butter with some pine nuts and crushed green peppercorns.
Tamarillo [Cyphomandra betacea]. Hailing from the forests of the Andes and now found in gardens everywhere, the tangy tamarillo is a delectable beast. Bursting with colour and zip, I used to eat these straight off the tree. Just don't try the bitter skin; the easiest way is to halve it and spoon the refreshing pulp within. Gorgeous with ice cream, they also make fine chutneys, jellies, jams and compotes. The best thing about the tamarillo is that you can get a giant fruit-bearing tree in as little as two years from seed. This explains why tamarillo seeds are such popular fodder in gardener trades, but also why the trees tend to be rather tender, with shallow root systems. Protect them from frost and strong wind and you too can have juicy freshness straight from the garden.
Water caltrop [Trapa bicornis]. Depending on your frame of reference, it resembles a steer skull charred by a brushfire, or the Baron of Hell from the Doom universe. The water caltrop is the seed of an aquatic plant, which grows with its roots anchored in the mud of lakes or slow-moving rivers. It was cultivated in China for thousands of years as an edible crop, and has recently regained prominence on the international food markets. They need to be cooked in order to be edible, and can then be used in an analogous way to the (unrelated) Chinese water chestnut. Water caltrops feature in several Asian dishes and I shall search them out at the Asian markets in Denver, although they do look rather intimidating, I must admit!
Horned melon [Cucumis metuliferus]. Hello, what's this? In essence, the horned melon is a cucumber gone psycho. Slice it open to reveal the green gelatinous inside, filled with seeds resembling those annoying underdeveloped white ones found in watermelons. Those who can overcome their fear of pips are rewarded with a refreshing taste somewhere between passion fruit, lemons and, well... cucumber. These beautiful and bizarre cucurbits grow in the red soil of the Kalahari desert and so represent one of the few commercial fruits - along with the watermelon - to have their origin in southern Africa. They'll make a colourful and surprising addition to any fruit salad, especially when combined with the white flesh and pink skin of the fabled dragonfruit, the pitaya.
Crosne [Stachys affinis]. Another Chinese introduction, and a member of the Mint family, no less. These made their way to France in 1882 and were long cultivated in the area of Crosne, whence the name. Crosnes are also known as knotroot because of these small, ridged tubers. They are kind of difficult to clean (a potato brush works best) and have therefore proved not to be very popular. However, they are very versatile and can be employed in roasts, or to add a nutty crunch to salads. Crosnes can be stir-fried in olive oil, then sprinkled with parsley and drizzled with a balsamic vinaigrette as a dish on their own.
Mangosteen [Garcinia mangostana]. The single most astounding fruit I ever had the privilege to taste. I found these at the famous Mercat de la Boqueria in Barcelona, and couldn't resist purchasing a couple. Dubbed "the queen of tropical fruit" by the American explorer David Fairchild in 1903, the dark, sexy rind full of tannins hides virginal white segments, resembling those of the orange. The biggest segments contain one seed each. They are originally from the Malay archipelago and historically did not travel well. However, mangosteens have been popping up on the dessert menus of fancy restaurants in North America, imported from Hawaii or Puerto Rico. Lucky foodies in big cities might even find them at the fresh food markets now, where they typically retail for about $10 apiece. And what did it taste like, I hear you ask? A combination of muscadel grapes, muskmelon, lychees, vanilla ice cream, raspberries, yellow cling peaches and somehow none of those things. In short, it tasted like mangosteen.


















