Kewa

For the discussion of topics related to the conservation, cultivation, propagation and exhibition of cacti & other succulents.
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Pattock
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Kewa

Post by Pattock »

Has anyone grown any species of Kewa? I have some Kewa bowkeriana seed that just started sprouting. Any tips for cultivation?
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ralphrmartin
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Re: Kewa

Post by ralphrmartin »

Interesting - I see Kewa (named after Kew) has relatively recently been placed in a family of its own!

Kewa acida, a succulent sort-lived shrub, has apparently been grown at Kew, in free draining compost and a minimum of 10C. You can eat the leaves...
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Re: Kewa

Post by Pattock »

My seeds are in pumice with a thin layer of crushed perlite on top to stop the tiny seeds washing away. Minimum 20°C for these. Kewa bowkeriana are from southern and eastern Africa, up to Ethiopia.

You can eat the leaves but they contain oxalic acid, so don't eat many or you could destroy your kidneys.
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ralphrmartin
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Re: Kewa

Post by ralphrmartin »

Presumably a bit like rhubarb in that respect.
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Re: Kewa

Post by Pattock »

ralphrmartin wrote: Tue May 09, 2023 8:00 pm Presumably a bit like rhubarb in that respect.
Common sorrel (Rumex) and wood sorrel (Oxalis) can kill in the same way. Someone died from eating about a pound of common sorrel in a traditional English soup. He really liked sorrel soup. Oxalic acid kills by reacting with dissolved calcium salts in the blood to produce needle-shaped crystals of calcium oxalate. These crystals then pierce the delicate filters in the kidneys.
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