Wild hibiscus leaves

Hibiscus calyphyllus, H. trionum

leaf · flower · vegetable

Leaves, flowers and young shoots of wild hibiscus, raw or cooked; in East Africa, gathered in the rainy season, wilted then boiled with other vegetables.

Origin

Africa, Asia and Australia

Where to find it

In fields, fallow land and along roadsides; one of them, flower-of-an-hour, also grows in the vineyards of southern France.

Season (United States)

all year round

Preparation

Young and tender, the leaves and flowers are rinsed and eaten raw; larger, they are left to wilt then boiled for ten minutes, often with peanuts.

Molecules

Mucilages · Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Vegetable nitrates · Chlorophyll

Did you know?

The flower of one of them lasts only an hour: hence its name, flower-of-an-hour.