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Entada gigas

  • Entada gigas
  • Entada gigas
  • Entada gigas
  • Entada gigas
  • Entada gigas
4,00
per seed

Common name:
Sea Heart

Origin:
South America

Description:

The Entada gigas produces the largest legume in the world and peculiar heart-shaped seeds. The pods each contain 10-15 seeds which are 12 cm wide and can be 2 meters long on their own. The seeds stay afloat in the water and have a very hard shell, allowing them to drift thousands of kilometres by sea with the currents. The seeds are found on beaches and germs along coasts of tropical regions.  Because of its heart-shaped seeds and the journey by sea, the seeds are called Sea Hearts. 

In Africa, it is believed that the seeds bring good luck, so many people keep them in their pocket or wear them as jewellery. Columbus also wrote about the Sea Hearts in his diary. He found them on the beach of an island in the Atlantic Ocean and concluded that they did not come from Europe and also did not grow on the island. He described that there should be more, so he decided to continue sailing to America. 
You could gift your seeds to anyone you wish, or keep yourself lucky, but the seeds can also simply be used for germination. 

The huge creeper can only live in high temperatures, which is why the species can only grow outdoors in a tropical or subtropical climate. However, at home, in a heated greenhouse or greenhouse, it can also be quite an interesting plant.

The plant reacts well to pruning, so you can grow the plant to the height you prefer.

Germination instructions:

Try to notch the seed a little with a knife or saw (on the opposite side of the eye), but do not cut in the white part of the seed or in the flat side. Let the seeds soak for about 12 hours in lukewarm water, until they start to swell. Sow in sowing mix in a warm spot (ideally between 25-30 degrees) and the soil watered. Germination can occur as long as the seed is hard and generally takes a few weeks.

Sowing time:
All year round

Photo 1: DeFiledesGraines.fr
Photo 2: Reinaldo Aguilar
Photo 5: Steve Asbell via blog




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