The Betel (Piper betle) is the leaf of a vine belonging to the Piperaceae family, which includes pepper and kava. It is valued both as a mild stimulant and for its medicinal properties. Betel leaf is mostly consumed in Asia, and elsewhere in the world by some Asian emigrants, as betel quid or paan, always with tobacco, in an addictive psycho-stimulating and euphoria-inducing formulation with adverse health effects.
The betel plant is an evergreen and perennial creeper, with glossy heart-shaped leaves and white catkin. The betel plant originated from South and South East Asia.
Planting and care
- Place your plant in a place that receives at least 5 to 6 hours of sunlight daily.
- It thrives well in a hot and humid environment in partial shade.
- The betel plant needs regular watering. Water only when the soil feels dry to touch.
- Loosen the soil without damaging the roots. It will help the plant to uptake the nutrients and moisture easily.
- Prune regularly after it reaches 2 m height to control the plant, regular pruning, and plucking of leaves encourages new growth and sweet and tender leaves.
- Occasional feeding every couple of months in the growing season of the plant with a nitrogen-rich organic fertilizer like manure or compost is recommended.
- Keep the plant in natural indirect bright Light.
- Poke your finger/plain small stick into the soil to check the moisture.
- Water when top soil (1-2 inches) feels dry to touch.
- Do not re-pot for min. 2 weeks after receiving it.
|Temperature||40 degrees Celsius.|
|Harvest Season||Within 4 to 6 months after planting, it will be ready for harvest. You can pick up its fresh aromatic leaves for various uses.|