Leuenbergeria bleo
Leuenbergeria bleo, formerly Pereskia bleo, is a leafy cactus, native to the shady, moist forests of Central America, that grows to a woody, prickly shrub about 2 m tall with large, orange flowers resembling rose blossoms- says Wikipedia. Guess that’s why it’s called rose cactus. I started it from a 6/7 inch cutting which was gifted to my father. As usual I took the cutting and claimed it as mine. It took a while to root but after being repotted in a bigger pot it grew fast. It also went through 4 months of complete neglect. No sunlight, no regular watering and on top of that the stress of ongoing construction work. It lost some roots and fell on its side, probably after something heavy fell on top of it. Nearly two months ago I used a piece of brick to make sure it stays in place and filled the pot with fertilised soil. It started to bloom last month and haven’t stopped since.
Momordica charantia
Also known as bitter melon is a vine of the family Cucurbitaceae with a high nutritional value. The seeds were planted couple of months ago. This plant is in a full sun area and gets regular watering.
Cucumis sativus
Also known as cucumber grows mostly all year round here . But I can’t remember ever planting them. So couple of months ago I planted some seeds. I didn’t think birds would like them so much. But when I did I covered the area with a net and saved a few plants. Now they are doing really well. My niece and nephew loves these cucumbers very much.
Brassica juncea
It’s a mustard plant. It’s leafs can be eaten after cooking. The seeds are usually used as spices. This seed was mixed with some amaranthus seeds. Now instead of collecting it we’re letting it grow so we can collect some mature seeds. It flowers constantly and a very pretty site to look at.
Spondias mombin
Also known as hog plum. I bought this plant this August. Recently repotted and already fruits are starting to be seen. It’s a mostly healthy plant although I noticed some kind of tiny bug in it. It will be sprayed with insecticide after we figure out what it’s infected with. I personally don’t like chemical insecticides. But we have to use it when there’s no alternative around.
Ziziphus mauritiana
It’s a plant with delicious fruits. This variety is different from the local varieties I’m told. It was given as a gift from a local plant group. It started to flower even though it’s still a little plant. I’m eager to find out just how different it is from the local varieties. Till then I’ll just enjoy the flowers.
These are my six on Saturday. For more information and blogs check out the host https://thepropagatorblog.wordpress.com/2019/09/21/six-on-saturday-21-09-2019/
Kundo 
This is my first time to your SoS & I’m glad I made it. So many unfamiliar plants, I’m fairly certain you’re not in my postal code. I’ve not had problems w/birds after my cukes, so I wonder what type of birds you have in your garden. Maybe someday we’ll see a photo or 2 of your local thieves. Earlier in the summer, we had a pair of juvenile magpies testing everything & they stole 2 of our pears but now that the fruit is ripe & they’re older, they aren’t interested. Love the cactus rose. Really gorgeous & you took a great photo of it. What type flavour/texture does the bitter melon have? Do you eat it raw or cook it?
LikeLiked by 1 person
Thank you so much! We have Sparrow and pigeons mostly. Our next door neighbour has a lot of pigeons and they all look for food in our garden. The bitter melons flesh has a texture similar to cucumbers when raw. The bitterness varies depending on different varieties. It’s usually eaten cooked, fried. I’ve also seen people use it like a vegetable in curries.
LikeLiked by 1 person
Lovely! 🌷😊
LikeLiked by 1 person
Thank you 😊
LikeLiked by 1 person
Bitter melon is one of my favourite veggies. Do cook it without any water- adding water makes it unbearably bitter.
The way I do it- cut 4-5 melons into half lengthwise and remove the seeds (you can just run your thumb along the inside). Slice into 2-3 mm thick half-moons. Heat 1 tsp oil and toss in some mustard seeds (a three fingered pinch). add the melon pieces and some salt and let them fry in a single layer..turn about every now and then. They are done when brown but not super-crisp (that’s a whole different dish). eat with rice. So good! There is also an insanely complicated but very tasty recipe for a melon stuffed with minced meat. Never made it, but love it.
LikeLiked by 1 person
Sounds delicious! Will have to try it someday.
LikeLike
Well I wouldn’t have taken Leuenbergeria bleo for a cactus in a million years. It’s a real pleasure to get reminded how little about plants I really know, especially all the edibles.
LikeLiked by 1 person
Thank you! Nature is truly amazing!
LikeLike
Nice idea, #sixonsaturday. I’m tempted to join in:)
LikeLiked by 1 person
Great! It’s really fun
LikeLiked by 1 person