CEYLON BLUE OLIVE RARE PLANT SEEDS

A rare plant, Blue Olives or Rudraraksha

It can only be seen in a few places in Sri Lanka. It is similar in taste and size to the common olive fruit. What's special about this bright blue color? It can also be seen widely in India, Nepal, and Thailand. There is a special reason for calling Nilveralu by this special name Rudraksha. It is said that the name Rudraksha got its name from Nilveralu because the name of Lord Shiva is associated with Nilveralu and it is considered a seed born from the tears of Lord Shiva. It has become a kind of fruit that many people talk about with great devotion. Devotees believe that by planting Nilveralu seeds or Rudraksha seeds, they get the blessings of Lord Shiva. 

Ceylon Blue Olives is Scientifically called as “ Elaeocarpus serratus ”.
these seeds are viable. germination percentage is 90%.
100% natural and organic.

Amazing Facts on Blue Olive Fruit.

• Fights Cancer
• Boosts Heart Health
• Fosters Bone and Teeth
• Improves Healthy Skin
• Health Hair Growth

 This is an extremely difficult seed to germinate and should only be attempted by experienced gardeners. It will take months of patience and the right growth circumstances. Follow the directions provided. Please do not contact us regarding developing issues.

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NOTE: You will receive freshly collected stones, each with a different amount of actual seeds within - DO NOT BREAK APART —there is NO assurance of actual "seed" quantity inside. This is how nature works, and we have no control over it. - Breaking apart the shell will smash the seeds—

By making a purchase, you confirm that you understand this.

= = =A tiny tree cultivated for its blue-colored seeds and blossoms. These seeds become brown over time and are used to make jewelry. The most common of this species, and will thrive in a variety of soil types if water is provided on a regular basis. In warm climates, it is ideal as a container plant or as a standard.

When in blossom, this tropical tree is unrivaled in its splendor. This extremely unusual seed develops a versatile multi-purpose tree ideal for plant collectors. Although it is a tropical plant, it is drought tolerant and cold resistant. Seedlings will require a lot of light to thrive. The tree is ideal for bonsai cultivation. This tree is highly valued by collectors worldwide, and seed is difficult to get.

See Description for Experienced Gardeners

=====Seed is a perishable living product =All sales are final

The images are solely for illustration purposes; the seeds are precisely as specified here and are grown by expert gardeners.

——- Our mission is to supply uncommon and difficult-to-find seeds to hobby growers and collectors. We welcome newcomers who wish to increase their collections and gain expertise. Understand that most tropical seeds require PATIENCE and will not germinate quickly. There are no complaints. We will only ask polite questions to help you cultivate the seeds you have.

When germinating seeds, FOLLOW THE INSTRUCTIONS. Growing instructions are included with each variety. Do not employ other ways and then expect us to replace them when they fail. The paper towel approach should not be used. This will result in molds and rot, as well as germination failure.

All seed counts are approximations. Sometimes you'll get a couple more, and sometimes one will be missing. Seeds vary in size and appearance since that is how nature designed them. When a particular type has a little seed, don't expect huge seeds.

Secrets of the Ceylon Olive: A Journey into the World of the Veralu Uncovers Many Surprising Facts

If life were a fruit, the kernel would be the veralu. The veralu, Ceylon, or wild olive appears unassuming, but dig a little deeper and you'll discover something unexpected. This is no ordinary olive. Locals consume veralu in a variety of delectable ways, it is medicinal, and it is also associated with myth and lore.

As children, we were familiar with the veralu as a sweet treat. At the end of the school day, we loved the veralu amma, the hunky woman behind a lagoon piled high with spicy cooked olives right outside the school gates. Her veralu achcharu was enticing. We pushed our way toward the front of her basket to grab a bite before collapsing into waiting cars. On the way home, eager hands would soon empty the small cups of achcharu. We'd screw up our faces, savoring each sour, spicy fruit before cussing out the difficult pit.

Later on, that street-level emergence to veralu spilled over into more refined settings. Another olive we came to know and love in fine dining, delighting in its presence on pizza, pickled in a jar, hashed into butter, or drizzled on salad or served as a dip for toasted bread. These olives may have been the first global fruit to spread from the Middle East to the rest of the Western world. Today, there are about 700 different olive varieties on six continents.

Author Michael Oondatje credits an ancestor, Dr William Charles Ondaatje, with introducing the olive to Sri Lanka in his book Running in the Family. We don't know how or where he brought it here, but it was probably in the mid-1800s. We also don't know if he was referring to the veralu, a wild olive native to Sri Lanka and India; the elaeocarpus serratus of the Elaeocarpaceae family is family of plants unrelated to the Mediterranean olive, olea europaea of the Oleaceae family. However, the Meditteranean and Ceylon olives share a common name, and appearances can be deceiving; the Ceylon olive is a stunning doppelganger of its Meditteranean nickname.

While we were drawn to the big green Spanish olives and the Kalamata olives of Greece, the yearning for the Ceylon olive persisted, launching an occasional veralu hunt in speciality Sri Lankan grocery stores in foreign lands decades later. The smooth green veralu can be used for a variety of purposes. In addition to achcharu, it can be used to make a super mustard pickle with diced shallots and mustard paste, vinegar, sugar, and salt, or it can be eaten raw when ripe, as its hard acidic flesh softens into a pasty consistency that pairs well with jaggery. Veralu has recently been curried; the dish is known as veralu maaluwa.

Nobody knows why veralu never made a name for itself as a fruit in Sri Lanka. Perhaps its many delectable competitors, such as avocados, mangoes, and bananas, kept it in the shadows. Nonetheless, the tree is hardy and grows almost anywhere, though it is most common in the dry zone. While the veralu fruit looks like an olive, the rest of the plant is not. It has large leaves and grows to a medium height, with a pleasing appearance that makes it a popular ornamental tree. In full bloom, a veralu tree fills the air with a heady fragrance and has delicate white blossoms that look like snowflakes squeezing its branches and the ground beneath.

If the veralu failed to impress in the kitchen, it excelled in ayurveda. The fruit is high in nutritional value, as it contains minerals, vitamins, fiber, and anti-oxidants. Veralu leaves are used in traditional beauty treatments. Ground leaves are applied to the scalp before bathing to prevent dandruff, rid the scalp of lice, and moisturize and condition the scalp to promote healthy, silky hair. Veralu shampoos and conditioners are available at local supermarkets. Other parts of the tree are used to treat a variety of ailments, such as antibiotics, antidepressants, and even poison antidotes. It can also be used to treat rheumatism. The bark is used to treat hemorrhages and stomach problems. The fruits are used to treat stomach problems, arthritis, and eczema.

The veralu is not alone; it has a large family. The rathu or nil veralu, rudraksha in Sanskrit, elaecarpus garnitrus, is a sacred medicinal plant whose seed is treasured as prayer beads in Hindu and Buddhist malas (necklaces). Both ayurveda and unani medicine revere the tree, associating it with gods and attributing a plethora of cures to its various parts. The seed is described as God Siva's tears. Rudraksha seeds are said to have magnetism properties that promote circulatory and cardiovascular health. Another relative, the gal veralu, elaeocarpus subvillosus, was part of the diet of the Belilena man, prehistoric cave dwellers who lived in the Balangoda area.

A journey into the world of the Ceylon olive can yield unexpected results. If you see veralu vendors on a Colombo street, get yourself a packet of veralu achcharu. If you run out of options, treat yourself to a homemade dish like I do. It's simple: simply boil unripe or slightly ripe veralu in salted water until they split open. Drain and place in a bowl. To taste, season with pepper, chili flakes, sugar, and vinegar. Lightly crush with a pestle and thoroughly mix. Delicious! Veralu amma would approve.