Passiflora Quadrangularis is native to Central and South America, but it is now widely cultivated throughout the Americas for its fruit. The large, edible fruits are green to yellow and measure over a foot. The flowers are said to resemble those of passiflora alata. Quadrangularis is a vigorous grower with thick stems that can reportedly grow as much as 50 feet in a season. The name “quadrangularis” derives from the fact that the stems are quadrangular. In addition to the fruits, which are eaten raw or made into foods and beverages, the roots of old plants are edible. They have reportedly been used as substitutes for yams.
Passiflora seeds are known for long and stubborn germination. Seeds may be cold stratified for four weeks in the fridge prior to planting if desired. Natural cold stratification can be provided by sowing seeds outdoors in the fall. Other growers will prepare the seed by soaking it in water or juice for 24 hours prior to planting. The acids in the juice are meant to help break down the seed coat. Vinegar has also been used for this purpose. Sanding the seed coat a bit may also help achieve a similar result. Plant the seeds about 1/2” deep in a damp, well-draining medium. Sowing in a moist paper towel that is placed in a zipper baggie has proven successful. Keep at a temperature of about 70-75 degrees Fahrenheit using bottom heat if possible. Germination can take several weeks to several months. Established plants prefer bright light.
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