ABUTILON

Edible Leaves and Edible Flowers

Abutilon.  There are more than sixty varieties of this plant scattered throughout the world.  An edible species known as Abutilon esculentum grows in Brazil.  The Brazilians call it benças de does and cook its flowers with meat.

 In Europe, abutilon is cultivated as a garden plant for the beauty of its flowers, but only rarely for use as food.  In some countries, particularly in Asia and in the West Indies, its leaves are cooked and eaten in the manner of sorrel or spinach.  In India, the natives are very fond of the species known as Abutilon Indicum. (New Larousse Gastronomique).

It is so new to me, I am curious and want to try to use the leaves for my cooking, and it is crispy deep-fried vegetables.

I looked closely at my potted Abutilon in my garden, the leaves remind me of a vine grape, but the leaf has smooth touch.  You can cook the leaves as you cook spinach as I learnt,  I suppose you need special dressing to serve, but I have an idea, I will boil the leaves, dip in batter and deep fry, it should be tasty with a crispy texture. I picked a few leaves, (poor little plant) I am sure I was forgiven, it will grow bushier and more leaves I am sure.

Crispy Abutilon Leaves. First I washed the leaves and cook in boiling water for 8 minutes (should be long enough).  Drain to dry, I made the batter by mixing these ingredients together; plain flour with a dash of cornflour, third teaspoon bicarbonate of soda and cold water, salt to taste.

Washed  Abutilon Leaves

Hot boiling water to boil the leaves

Boiling for under ten minutes

Cooked Leaves-Drained and Dry

Frying in hot deep oil

Freshly Fried
Crispy Abutilon Leaf in Batter

The fried leaves were very crispy, the batter was light.  The plant has no flower now, I have to wait to try cooking using the leaf.

Beautiful Edible Flowers and Herbs

I am pleased that my idea and experiment worked so well.  Do I cook the leaves in this manner again? Maybe. I must try using the leaf for a wrap next time.

Fresh Herbs To Garnish Cakes

Using edible leaves, herbs and flowers has been a part of my cooking, love the colour and the flavour.

These beauties make the dishes a life, very appetising and inviting.  Indeed it is my signature of cooking.

Fresh Herbs

Next time, I shall cook spicy meat and rice wrapped in Abutilon leaf, and I must try to prepare the flowers mixed with meat.  I have to wait when the plant grows bigger.


Until Next Post
Susy