5 Tamarind Tree Seeds 

(Tamarindus indica) 

Tropical Edible Fruit Flower Plant, Bonsai 

It is widely cultivated in tropical and subtropical regions for its edible fruit, the sweet and sour pulp of which is extensively used in foods, beverages, and traditional medicines. The plant is especially popular in the Indian subcontinent and in Central America and Mexico and is a common ingredient in the cuisine of those regions. The tree is also grown as an ornamental, and the wood is used in carpentry. It also makes a great Bonsai specimen. The tree grows to about 80 feet in it's natural habitat. 

Zones 10-11 outdoors, but can be brought indoors for a beautiful bonsai.

Tamarind Germination:

1) Aggressively sand the seed shells with sand paper.

2) Soak the seeds for one week. Be sure to change water daily.

3) Remove them from the glass of water when they start to look like raisins.

4) Clear off the outer shell until you have a clear white seed.

5) Plant seeds around 1" deep in seed starting mix.

6) Use a heated propagator mat to keep the soil 75-80 degrees F.

7) Cover the pot with plastic to retain moisture.

8) Most will germinate between 5 to 10 days, with some taking up to a month.

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Germinación del tamarindo:

1) Lije las cáscaras de las semillas con papel de lija.

2) Deje las semillas en remojo durante una semana. Asegúrese de cambiar el agua a diario.

3) Sáquelas del vaso de agua cuando empiecen a parecerse a pasas.

4) Quite la cáscara exterior hasta que tenga una semilla blanca transparente.

5) Plante las semillas a aproximadamente 2,5 cm de profundidad en la mezcla inicial.

6) Use una estera de propagación calentada para mantener la tierra a una temperatura de entre 24 y 27 °C.

7) Cubra la maceta con plástico para retener la humedad.

8) La mayoría germinará entre 5 y 10 días, y algunas tardarán hasta un mes.

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