Green Passalá-pods

Basic Information

Anatomy

Green Passalá-pods bear soft and leathery skin. The seeds are tiny and disk-shaped, lining the walls of the pod along the creases. The parent plant grows at wrist height
The parent plant is strongly stemmed with a broad green canopy to shield the pods from the sun. The stems that the pods drop from form arches. This arrangement seems to be directly related to encouraging small herbivores to feed on the pods while staying hidden from large predators.

Biological Cycle

The Passalá-pod plant needs warm and humid climate to grow well. Southern districts grow the plant well. The plant tolerate intermittently wet soils and droughts but is intolerant of cold snaps. The pods come into life around a week after polination and must be harvested soon after as they harden and fall into the soil to become seedlings and flowering adults.

Additional Information

Uses, Products & Exploitation

Green Passalá-pods can be sautéed, steamed, fried, etc. or rendered into seasoned pastes, gumbo, cooking oil, curry, stirfry, or stews. Cooked Passalá is slimy and similar in taste to a lightly salted green bean.

Symbiotic and Parasitic organisms

The Green Passalá plant is often guarded by small territorial animals(undecided what sort) that defend the produce from rivals in order to secure mates and nesting sites.

Average Height

Green Passalá-pods stand 2-3ft tall.