Avocados are round or pear-shaped fruit with leathery skin and creamy, white flesh surrounding large round stone. Their color varies from purple-black to green, and the fruits imported from various countries including the USA (California) and the Middle East. Avocados are high in monounsaturated fatty acids and protein. Have also an excellent source of vitamins B2, B6, C and rich in E and minerals particularly potassium and manganese. They can be eaten as salads, either on their own, stuffed or combined with other ingredients. Disadvantages are that they are high in calories-400 per pear.
Germination Temperature (°F)
When the soil begins to dry out, water until the dish under the pot starts to fill.
Fertilize regularly with diluted liquid fertilizer or use a slow-release brand at longer intervals.
If roots begin to grow through the bottom of the pot, move your plant to a larger container.
First select an unblemished fruit. Remove the pit and wash it clean, no need to remove the seed coat. Plant in a 10 or 12 cm pot with a drainage hole laying the pit on its side and almost burying it in porous soil. Water and store at 15 to 21°C until germination starts in 1 to 6 months.
Place in a sunny spot away from heat and drafts. If growth is too tall, pinch the leads after the first flush of growth. Potted Avocados can Summer outdoors at temperatures above 15°C but acclimatize gradually to prevent sunburn.
For a bushier plant pinch off the tip of the shoot after it grows to about 15 cm.
Another way to propagate Avocados. Insert three toothpicks around the pit just above the base. Suspend over water with the base immersed. Change the water frequently and keep the level constant. After several weeks the pit sends out shoot and roots, then pot it.
Aphids and mealybugs like the new growing tips of Avocado plants. Wash off aphids with a heavy stream of water. Remove mealybugs with a cotton swab dipped in rubbing alcohol.
All parts of the oleander (Nerium oleander), a beautiful Mediterranean-native flowering shrub, are poisonous. Ingesting oleander leaves can cause gastrointestinal, cardiac, and central nervous system problems and possible death.