- Related Topics:
- lady’s slipper
- jewel orchid
- Brassia
- Pleurothallidinae
- Neottia
The orchid family is probably one of the most important of plant families from a horticultural point of view. Other than the horticultural uses to which orchids are put, the family is notably lacking in species from which products are derived. The only commercially important product derived from orchids is vanilla. Most vanilla is produced from one species, Vanilla planifolia, although two additional species are also cultivated commercially (V. pompona and V. tahitensis). The principal vanilla-growing areas are Madagascar, Mexico, French Polynesia, Réunion, Dominica, Indonesia, the West Indies, Seychelles, and Puerto Rico. Vanilla is grown from sea level to about 600 metres in elevation. The plant is a climbing vine that is indigenous to the tropical regions of the Western Hemisphere.
Various other orchids are used for a variety of folk medicines and cures. In the West Indies, the bulbs of Bletia purpurea are boiled, and the liquid is thought to cure poisoning from fish. In Malaysia, women take a drink made from the boiled leaves of Nervilia aragoana to prevent sickness after childbirth. In Melaka (formerly Malacca), a state in western Malaysia, boils are treated with a poultice made from the entire plant of Oberonia anceps. In Chile, Spiranthes diuretica is known to be a strong diuretic. In certain parts of Ecuador, the mucilage from Catasetum is thought to be good for broken bones. In various parts of the world, certain orchids are also used for food or food supplements. In Malaysia, the leaves of one species of Anoectochilus are sold as a vegetable, and the leaves of Dendrobium salaccense are cooked as a seasoning with rice. In certain parts of the Asian tropics, the tubers of some species of Gastrodia are eaten like potatoes. Throughout the world several species of orchids are used as a glue substitute. In most cases, the glue is derived from the pseudobulbs. Salep is derived from the tubers of several species of Orchis. The tubers are boiled, then dried and powdered. The resulting preparation is often used as a flour substitute.