Betel leaf plant (piper betel) is a creeper grown in India. It belongs to the pepper family. Its waxy green, heart-shaped leaves are used for medicinal and culinary purposes. When crushed, it exudes cool peppery scent. It’s used in making a famous dessert called ‘Paan’ which is chewed with betel nut as a mouth freshener. This mildly stimulant herb is popular in whole South Asia (Indian subcontinent), Thailand, Indonesia, and Vietnam.
Planting Season: Spring and early summers in a cold climate. But anytime in a warm, tropical climate.
It’s a perennial herb, which can also be grown in containers and hanging baskets. You can grow it from cuttings and root division. It thrives well in a subtropical and tropical climate but growing betel leaf plant in a cold climate (as an annual, mostly) is also possible with extra care, in containers.
Growing Habit: Plant’s primary stem grows up to 1 m. long, after that it forms creeping stems having heart-shaped leaves that contain mild scent and exotic white spike-like flowers. It can be either trained as a climber or grown as a ground cover.
Cultivation: Prepare fertile, well-drained soil. Transfer the plant in late spring/early summer (soil temp at least 60°F) in a warm and sunny location. The plant is being grown in the greenhouse for approximately 6 – 8 weeks. Keep soil moist. Fertilize as needed. Train to climb a vertical support for better air circulation and ease of harvest.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Primary use of betel leaf is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavor. It may also be used in cooking, usually raw, for its peppery taste.
Betel Leaf Plant - Piper betle
Betel leaves Plant will be ready for shipment in August 2021