Alpinia zerumbet (shell ginger)

Shell ginger (Alpinia zerumbet) is one of the largest-growing of the commonly cultivated gingers, typically reaching about 8-10 feet in height. The pendulous flower spike emerges from the tip of mature canes. It consists of an 8-inch long cluster of individual flowers. Blooms may appear at any time of the year, but they are most likely in spring and early summer.

Leaflets positioned alternately along the canes are dark green and about 4½ inches wide by 2 feet long. The foliage is evergreen and is only damaged by severe freezes.

The bruised leaves are very fragrant. Dried leaves and stems make an excellent addition to dry or simmering potpourris.
The plant spreads by rhizomes and it doesn't take long to form a massive clump. It makes an excellent background or screening plant if you have the room for it. Old dried canes and leaves remain standing for a long time and manual removal is required to keep the plant looking its best.

The large rhizomes are not edible, but the leaves have many reputed uses in folk medicines.
Alpinia zerumbet is native to eastern Asia and is recommended for USDA Zones 8-12. In Zone 8 the canes may freeze back each year before maturity, preventing the production of blossoms.

There is a variegated form of shell ginger that grows about 6 feet tall, and a dwarf variegated form that only gets about a foot tall.

Neoregelia 'Yellow Devil'

Neoregelia 'Yellow Devil' is a very colorful bromeliad variety. If you give it some sun, the plant rewards you with shades of yellow, orange, pink and red. The plants shown here were all grown in full afternoon sun. More of the reddish coloration develops as the plant reaches maturity and starts to bloom.

It grows to be a fairly large plant. In a 6-inch pot the plants get about 2 feet across, but in the ground they'll get even larger. The undersides of the leaves show nice red striations.

Consider viewing it from below by mounting in a tree or growing in a hanging basket.  And when the sun shines through the leaves...

wow!

Neoregelia 'Yellow Devil' tolerates brief temperatures as low as 26°F without any damage.

Plumeria pudica

Plumeria pudica is an evergreen to semi-deciduous species with white flowers that continue to develop whenever the plant is in active growth. A mature plant may remain in bloom for 185 days of the year. The 3-inch diameter flowers are white with a yellow center and emerge in clusters at the stem tips. Plant in full sun for the maximum number of blooms. Unfortunately, the flowers of this species have no fragrance.
Leaves are fiddle-shaped or spoon-like, with a wide lobe at the distal end and coming to a point at the apex. They may be up to a foot long, but are generally smaller unless grown in ideal conditions.

The foliage is evergreen except during periods of prolonged cold or drought. Periodic pruning of the stem tips just before the spring growth will keep the plant full and bushy, especially if done when the plant is young. Mature plants reach about 12 feet in height by 8 feet wide.

Plumeria pudica is native to Panama, Colombia and Venezuela. It is recommended for USDA Zones 9B to 11. This plant is also sometimes known as Bridal Bouquet and Fiddle-leaf plumeria.

Related species: Plumeria rubra

Plumeria rubra

Plumeria rubra and its hybrids are the most widely-grown of the Plumeria species. They come in a wide range of colors and the blooms are generally very fragrant. Each inflorescence may contain between 50 and 200 buds which open a few at a time over several weeks or months.

Flower clusters often appear with the onset of new growth in the spring and may continue to emerge on new growth throughout the growing season. Individual flowers are 2-3 inches in diameter, with some varieties being more prolific bloomers than others. Flowering of all varieties is best in full sun, but the plants do tolerate partial shade.

Plumerias are native to tropical America, but are now grown in warm climates world-wide. In frost-free areas, plants may grow up to 30 feet tall with a nearly equal spread. In climates where freezes occur every few years, plants seldom reach more than 10-12 feet. These plants are recommended for USDA Zones 9b-11, but can easily be grown in containers in colder zones.
Plumeria rubra branches are thick and stubby with persistent leaf scars.

There is a very obvious delineation between this year's new green growth and last year's grayish stem.
Leaves are large (often more than a foot long) and pointed on the end.

This species drops its leaves completely in the winter. All plant parts exude a milky sap when cut, which may irritate the skin of sensitive individuals.
In some areas, Plumerias are commonly known as Frangipani.

Related species: Plumeria pudica

Aechmea fendleri

Aechmea fendleri is a spring-blooming bromeliad with a vivid red and blue inflorescence. Blue tubular flowers open only briefly from each bud, but pollinated blooms develop into colorful fruits that hang on through most of the summer.

The plant grows to be over 2 feet high and wide with fairly stiff leaves. The inflorescence is held well above the foliage and is quite striking, even from a distance.
Mine get nearly full sun so the foliage has a yellowish cast. Plants in more shade would have darker green leaves. The leaf margins are lined with small spines, typical of many Aechmea species.

Winter temperatures in the mid 20s F are tolerated, but some leaf damage occurs if frost settles directly on the plant.

Quilquina (Porophyllum ruderale ssp. ruderale)

Quilquina (Porophyllum ruderale ssp. ruderale) is a culinary herb with a flavor that is often compared to Cilantro, but it is distinctly different. It is used with salads, sandwiches, tacos, salsas, ceviche, soups, meats and cheeses. When used in cooked foods, you should add this herb at the very end so that the flavor isn't lost.

It is native to Central and South America, but is widely grown throughout Mexico and the Caribbean. Every region seems to have its own name for this plant, and the many common names include summer cilantro, yerba porosa, anamu (meaning a strongly scented herb), chucha, guacamaya, namu, papalo, quilquina, rudade gallina, venadillo, yerba de cabra (goat plant), and yerba del venado (cattle plant).
This subspecies has elongated blue-green leaves about 1 1/2 inches in length.

This species is a summer annual for full sun. When planted in the ground, it is fast-growing and can quickly reach 4 feet or more with a naturally-rounded growth habit. The foliage color makes an attractive addition to the herb garden. They flower profusely, but the blooms are not showy, consisting of an elongated bud with a bristly-looking top.

Pollinated flowers produce puffy seed heads that are dispersed by the wind.

They will readily reseed themselves, so once you get them started you'll likely find seedlings coming up where you least expect. I pull the seedlings and use them in the kitchen.

Summer is the best time to grow this herb. During shorter days, the plant puts all its energy into flower and seed production, but the long days of summer produce plenty of leafy foliage for culinary use. Plants are fairly hardy and survive temperatures at least as low as 30° F without damage.

Quilquina is an herb that is best used fresh. I harvest it by clipping about 4 inches off the tips, including any young flower buds. They keep for at least a week when kept moist and refrigerated in a closed container.
Read about the closely-related subspecies, P. ruderale ssp. macrocephalum or Papalo.

Click here to buy seeds of Quilquina (Porophyllum ruderale ssp. ruderale)!

Aechmea recurvata

Aechmea recurvata is a relatively small-growing bromeliad that can be enjoyed by even windowsill growers. The mature plant only reaches a height and spread of about 8 inches. Flowering occurs in early to mid-winter and remains colorful for about a month. The vivid blue flowers emerge from an erect hot pink inflorescence.
Mine are growing with some afternoon sun, but they can probably take more. During the winter, plants survive brief periods of 25°F without damage.
There are several different cultivars of this species.

Quesnelia lateralis

Quesnelia lateralis has an upright to slightly arching inflorescence of vivid red and blue. In early winter, the spike rises to about the same height as the foliage. Flowering seems to be best on specimens that have formed clumps of at least 4-5 plants. The blue flowers emerge in succession over a period of about a week or so, with the red portion of the inflorescence lasting a bit longer. In all, you might get about three week's worth of color.

The plant has an upright growth habit, reaching a height of about 1 1/2 feet. Leaves are solid green on the upper surface and the underside shows some random banding patterns in the trichome arrangement. The leaf margins have small spines along the entire length.

Mine are currently growing in morning sun and afternoon shade, but I've also had them in full afternoon sun where they did fine.
Several hours at 26°F hasn't bothered them during winter cold snaps.

Related species profiles:
Quesnelia arvensis
Quesnelia liboniana
Quesnelia quesneliana
Quesnelia testudo

Banana (Musa)

The many varieties of edible bananas all belong to the genus Musa. They are actually fast-growing tropical herbs, without a woody trunk or branches. Their large leaves lend a tropical look to any landscape, and their fast growth helps them bounce back fast after a hard freeze. Each leaf starts at ground level and grows up through the stem until it unfurls at the top. A few varieties have colorful foliage and are used mainly as ornamental plants.

Leaves on some varieties grow up to 8-10 feet long. The leaves can be used to wrap foods during cooking and they add flavor to the foods cooked inside them.

Plants multiply by means of underground rhizomes, so one plant becomes many over a period of years.

Growth and fruit production will be best if you allow only 2-3 stalks per clump to develop. Cut off any extras.
According to the California Rare Fruit Growers, most bananas flower after forming approximately 44 leaves. Dwarf varieties still send out the same number of leaves before flowering, they simply have shorter stems than tall-growing varieties. When the flower bud emerges from the top of the stalk, it is a massive arrangement of overlapping purple bracts that may weigh several pounds.

The bracts lift and fall away one at a time, revealing rows of flowers. I like to use the fallen bracts as salad bowls or fruit cups at tropical-themed parties.

Female flowers appear first and small bananas are already present at the base of each one. Fruits develop without any need for pollination.

After several rows of females, the male flowers appear and can continue for weeks or months on a slowly elongating stem below the developing fruit. Once the male flowers start, the bud can be cut off and eaten. There are many banana flower bud recipes available online.
Plants can bloom at any time of the year, but they will need 4-5 months of warm weather after flowering for the fruit to fully develop. Once the first bananas start to ripen, the entire stalk is cut and brought inside for easier daily picking of the ripe fruit.

Bananas are native to southeast Asia, but are grown in tropical and sub-tropical regions around the world. They are durable plants that survive heat, drought, flood-waters and freeze, but they perform best in a consistently warm, moist environment. Plant in nutrient-rich soils and full sun for best growth.
Here's a short video of one of my banana plantings:

Monstera deliciosa

The huge, dark green leaves of Monstera deliciosa bring a tropical look to any landscape or home interior. In tropical and subtropical areas this plant is often seen growing up the trunks of large trees. The leaves get larger as the plant increases in size, and the deep splits and holes become more pronounced. Mature leaves can be 3 feet long and 2 feet wide.

The stem of the plant sends out aerial roots that attach to any vertical support, allowing the plant to climb upward. Some of the roots extend from high in a tree all the way to the ground where they branch out and take nutrients directly to the top of the plant.

Given a tall enough tree, the vine can climb 70 feet or more.
In locations where Monstera is successfully grown outside, they flower and produce an edible fruit. The bloom is a large white spathe and spadix arrangement typical of most members of the Araceae family of plants. Flowering occurs in summer and, unlike many tropical plants that quickly mature their fruit, this species takes 14 months from bloom to edible fruit.
The fruit itself grows to about 8-10 inches in length and is covered with green hexagonal scales.

When the scales start to separate, it's time to pick the fruit and bring it inside.

Beneath each scale is a small individual segment of fruit. When the fruit is ripe, the scales loosen and start to fall off. Inside is a delicious white flesh that almost melts in your mouth.

The flavor is unique, but it is often described as a blend of pineapple and banana. It has a soft, slippery texture like mango. The black specks are part of the ripening process, but if you are squeamish, they are easily rinsed off under running water. Only the portion of the fruit where scales have fallen off is edible. Unripe parts contain high levels of oxalic acid and eating those portions is an extremely unpleasant experience, causing irritation of the mouth and throat.  It takes several days to consume the entire thing. Enclosing the whole fruit in a paper bag helps it all ripen at once.
Monstera deliciosa is native to the tropical jungles of Central America from southern Mexico to Panama. As a houseplant, it is quite tolerant of dry air and moderate to low light levels. As a landscape plant, it is recommended for USDA Zones 10-11. Mine are quite successful in Zone 9B, and regularly produce fruit anytime from summer to late fall. Bright shade and evenly moist soil produces the best-looking foliage.