Vanilla planifolia 'Variegata'
(Variegated Madagascar Bourbon Vanilla, Variegated Vanilla Orchid, Variegated Vanilla fragrans)

Origin:  Native of Guatemala, southeast Mexico
Family:  Orchidaceae
Light:  Filtered/light shade
Length:  Can reach 40'
Blooms: 2" across, greenish, after few years of growth, when mature, mid-Spring
Foliage:  Herbaceous, variegated, green with pale green lateral stripes, thick, fleshy, waxy
Fruits:  Yellow beans, 6-9" long, large, fruit matures in 9 months
Soil:  Humusy, wrap roots with moist sphagnum moss
Water:  Regular, allow soil to dry between waterings
Fertilizer:  Orchid fertilizer weekly
Uses:  Tropical garden, ornamental, foliage, hanging basket, container
Propagation:  Seeds/cuttings

Comments:  Vanilla planifolia 'Variegata or Variegated Madagascar Vanilla or Variegated Vanilla Orchid or Variegated Vanilla fragrans is a tropical epiphyte with a vining growth habit. It is a native of Guatemala and southeast Mexico.  Vanilla planifolia 'Variegata' produces bloom after a few years of growth, and needs to be hand pollinated to develop into a large yellow beanpod over a period of 9 months.  In the right environment, Variegated Vanilla Orchid can reach as long as 100'.  Variegated Madagascar Vanilla has thick, fleshy, waxy green foliage.  It is easily propagated from cuttings or seeds.  Variegated Vanilla Orchid cutting is easy to grow and performs best in filtered or light shade.  It likes well-drained, rich, humusy soil with sphagnum moss wrapped around its roots.  Ideally, Variegated Vanilla fragrans would enjoy high humidity and day temperatures of between 70-85 degrees Fahrenheit and night time temperature of between 60-67 degrees Fahrenheit.  Warmth and moisture and hand pollination are necessary for it to bear fruits.  Allow Variegated Vanilla planifolia to climb up a support.  It makes an excellent foliage plant in the absence of its blossoms.  Fertilize weekly with orchid fertilizer for optimum growth.  Vanilla beanpods have to go through a process of drying, curing or oven heating to produce the Vanilla flavor.  The popular Vanilla fruit pieces soaked in hot alcohol produces the popular Vanilla extract. 

USDA Zones:  10-11