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.