This does not mean you can chew up your grandparent’s plants
now that you’ve found one that’s edible!
now that you’ve found one that’s edible!
Other Names: Aibika
Family: Malvaceae Edible Portion: Leaves, flower buds Edible Hibiscus is arguably the best perennial leaf crop grown at the Food Forest. Not a true Hibiscus, but called so because of it's Hibiscus like flowers, this plant is actually a relative of Okra. This hardy leafy crop requires very little maintenance and produces delicious greens year-round. It is one of the few perennial greens that can be consumed raw in place of annual lettuce varieties. Native Origin: The Edible Hibiscus is originally from New Guinea. The plant was carried throughout the Pacific Islands in canoes by indigenous cultures where it is still a staple crop today. Being well adapted to the tropics, this crop is considered one of Florida’s most productive perennial leaf crops. General Description: Edible Hibiscus is an ever-bearing shrub that can grow up to 12 feet tall. The plant is usually coppiced to around 6 feet for ease of harvest. The leaves are variable, but tend to look like a maple leaf in form. Some leaves can be as large as 12 inches or more. The texture is rather mucilaginous when cooked or eaten raw. At the Food Forest, there are multiple plants that will enjoy around ten years of production before cuttings must be taken and planted elsewhere. Season of Harvest: Here in the tropics, we enjoy year-long harvest from the pant, but it tends to grow very slowly in cooler months of the year. Harvesting Techniques: You will need a pair of pruning shears, scissors, or a knife to properly harvest. Either locate several larger sized leaves and cut them from the base of the stem right above the new growth, or you may cut the top 4 inches from the plant. This will give you some of the tender new leaves that make excellent salad greens and are a bit less mucilaginous than the older leaves. Preparation: Both the new growth and the older leaves may be enjoyed raw. The leaves can comprise the majority of a salad mixture. Edible hibiscus can also be added to stir fry dishes, as well as to soups and sauces as a thickener. The larger leaves can be used for wraps. First, blanch a larger sized leaf for about 30 seconds. Then remove the leaf from the water and carefully and spread it out on a cutting board. You can then utilize your freshly blanched Hibiscus leaf as a wrap for any filling you desire. Quinoa makes good, healthy filler. Nutritional Content: This perennial leaf crop is known to be more nutritious than spinach and other vegetables such as Chinese cabbage. The plant is high in both Vitamin A and C, and contains fair amounts of protein. Edible Hibiscus is very rich in dietary fiber. Additional Information: Juice of the flowers is used in treating chronic bronchitis and toothache. |
Additional information can be found at any of these helpful links:
http://www.hibiscus.org/species/amanihot.php http://davesgarden.com/guides/pf/go/1888/ http://www.ecobotanica.com.au/Stuffed-Vine-Leaves-Using-Edible-Hibiscus-Leaves-bgp1032.html Quinoa Hibiscus Wraps
Ingredients:
4 large Edible Hibiscus leaves 2 cups cooked quinoa (or rice) 1 handful baby spinach or moringa leaves 8 TBSP traditional or pigeon pea hummus Directions: 1. Prepare quinoa or rice as desired. 2. Add baby spinach and/or moringa while hot, to wilt leaves. 3. Steam Edible Hibiscus or dip leaves in boiling water to soften. 4. Spread 2 TBSP hummus on each leaf. 5. Add 1/4 cup quinoa or rice mixture to one end and roll. |