Every morning, as I unlock the gate, my gaze is drawn to the Gulmohar tree. This season, I noticed the tree's usual spectacular display of red flowers was absent, leading to fewer seed pods than normal. The thought suddenly struck me that the seed pods bear no resemblance to the tree's flamboyant red blossoms, much like how the butterflies look nothing like their caterpillar forms.
Every time I go to a nursery, I’m charmed by the beautiful and vibrant orchids. It is an esteemed flower, both a gardener’s pride and challenge. Recently I had the opportunity to meet with Dr. Madhusudan, the Technical Manager of the Orchid and Succulents division at INDAM nursery. He willingly shared his knowledge on how to properly cultivate these plants. I've summarized the key insights from our conversation so that we can all grow orchids with more confidence.
Orchids have unique environmental requirements that differ from many of our other plants. They require high humidity levels and diffused sunlight to thrive. According to Dr. Madhusudan, the key to successfully growing orchids is understanding their natural habitat. Orchids are native to the tropics and subtropics, where they flourish in warm, humid environments. Cool-growing orchid species, such as Miltoniopsis, originate from high-altitude, cloud-covered forest environments. In contrast, intermediate-growing orchids, like Cattleya, are found naturally in subtropical climates, adapted to warmer but not overly hot temperatures. Warm-growing orchids, including Vanda, come from the steamy, moisture-rich rainforests at or near sea level. These orchids require consistently warm, humid conditions to flourish. What remains constant for all orchids is humidity, without which they will die.
If you wish to grow an Orchid garden, dedicate a space for them. Here are the things that you need to do. Cover the space with a green net to trap sunlight, add misty water sprayers, and provide good air circulation which will pump up the humidity. You can also use pebble trays or place the plants near a small water feature like a fountain. A relatively stable temperature range is essential for orchids to develop well whether they're cultivated indoors or in a greenhouse setting. Also, avoid positioning them in strong air drafts or air-conditioned rooms.
Many orchids find home when mounted on wooden planks or tree bark, which provides ideal aeration and drainage for their roots. When potting, use a well-draining medium like one formulated specifically for epiphytic orchids. Orchid placement is also crucial - orient them towards the east or north to provide the appropriate light levels.
Once you have a set up ready, select the right plant. Here are some points to look out for while buying orchids. Buy from authentic sellers who are a trusted supplier and source of guidance for home orchid growers. Check the tag or label for the orchid's species name, native habitat, and optimal growing conditions - this knowledge will guide your care strategy.
If you are a beginner, Dr Madhusudan recommends growing simple ones like Phalaenopsis or Dendrobium because they adapt quickly to subtle changes. Look for orchids with bright, non-drooping leaves and healthy roots free of rot. Avoid any plants showing signs of disease like spots or sogginess. The orchid should be in an active growth phase, with fresh leaves. If buying a blooming plant, choose one with a few unopened flower buds.
When you bring a new orchid home, it's best to keep it isolated for a few days before introducing it to your existing collection. This quarantine period can prevent the spread of any disease or pests. Orchids require regular fertilization with both macro and micronutrients to stay healthy. A well-scheduled feeding regimen is essential. Additionally, preventative treatment with pesticides and fungicides can ward off common issues.
Orchid blooms stay for nearly two to four months in a year. When the flowers are nearing their blooming phase, cut the spent blooms to redirect the plant's energy into producing new leaves rather than maintaining the old flowers. This helps delay leaf yellowing and drying.
Orchids prefer a fine mist of water. If growing in pots, you can dunk the entire plant, but ensure the water drains completely and doesn't stagnate. Avoid sharing this water between different orchids to prevent disease transmission. For orchids growing on barks and wooden planks, throw a mug of water aimed at the roots.
Orchids can be long-lived, perennial plants. As they mature, they'll develop more branches and flower spikes. You might become a successful Orchid
parent if you follow the right care and conditions. I picked up a Phalaenopsis after the interview and is now growing on the bark of a tree. Dr Madhusudan also spoke about cacti and succulents, which I will summarize in the next column.
Happy Gardening from the Orchid family. This was originally published in Deccan Herald in the June issue of Arts and Pursuits. I have included the name of Dr Madhusudan from INDAM nursery with whom I had this interesting converation.
Lately, I've found myself slowing down, and cooking has been consuming more of my time and energy than I'd like. The daily grind of food preparation was taking its toll, leaving little time for myself. Most of my friends have hired cooks to help them out, but I had always believed in cooking my own food. It was a point of pride for me, really. Finally, I decided to take the plunge, hoping to reclaim some precious "me" time and ensure my family still enjoyed some"new" meals. I then hired a cook who was working in the neighborhood. The cook, let me call her "L", started working for us about a few weeks ago. In a week I realised that L is very quick. It didn't take long before I noticed her extraordinary efficiency. I was surprised by her ability to prepare four different dishes in an hour, which would normally take me twice as long. I couldn't help but admire her skills. Her laser-like focus was particularly striking. When I cook, I would get sidetracked by a variety of duties - jotting down grocery lists, doing laundry, strolling in the garden collecting herbs and find something fascinating to be photographed, then racing back to check on cooking, scribbling down random thoughts, or answering the door - she was the picture of concentration. L would arrive, work her culinary magic with astonishing speed and accuracy, then leave without a fuss. It was like seeing a well tuned machine in motion. While L's efficiency is inspiring, there are also disaster days. Let me recount one such culinary misadventure - the infamous Upma Saga. It happened on an ordinary Wednesday morning. Our usual dosa batter supply had run out, so I asked L to prepare some MTR's readymade vermicelli upma for Amma, our sole breakfast eater at home. It is a simple enough dish, right? After her morning rituals and prayers, my hunger piqued amma, wandered into the kitchen and lifted the lid of our banali (that's Kannada for wok). What she saw prompted an immediate call: "Subha, come and look at this!" I hurried over. The sight that greeted me was more suited to a geology exhibit than a breakfast dish. In the banali lay clumps of white and yellow vermicelli, raw and undercooked, clinging together with mustards and urad dal like crystals on a rock face. The curry leaves popped up like cactus on a dry desert. Amma's culinary expertise came to our rescue. She set about salvaging the breakfast by shaping the vermicelli lumps into balls, and steam cooking them. She managed to transform the dish from inedible to palatable in half an hour. Phew! There is also a story of potato masala which is for another day. But what prompted this writing was today morning's adventure. I asked L to make vegetable rice using basmati grains. As usual she was done in a jiffy, and showed me the cooked rice in the cooker. It looked picture-perfect until amma tasted it later. It was crunchier than al dente pasta. She had also cooked some fire-breathing saagu that had me chugging water like I was lost in the Sahara. So there I was, still in the kitchen, fixing undercooked rice and taming spice levels. My plan for more free time? Well, it is turning into a different kind of juggling act. While having a cook has somewhat eased my morning rush, ensuring edible meals has become a task in itself. It's ironic how attempts to simplify our lives often lead to new complications, isn't it?