“I believe the world is incomprehensibly beautiful, an endless prospect of magic and wonder.”
Ansel Adams
And so much of that wondrous beauty, that enchantment abounds in our gardens. Doesn't that make us gardeners an immensely lucky lot...?
My deep red/maroon Hibiscus acetosella/False Roselle flower glowing in the warm rays of the morning sun.
This is not the regular Pundi soppu/Gongura/Hibiscus sabdariffa. This is Hibiscus acetosella, commonly called false roselle, African rose mallow, cranberry hibiscus and many other colloquial names. Though this plant is grown more for it's stunningly coloured and decorative leaves and blooms, it is also grown for it's edible properties. Just like gongura, the leaves are sour too and used in salads and other cooked dishes. But, since the leaves have an acid content and are mucilaginous, they are eaten in small quantities. Unlike the regular Gongura/Roselle, the calyx/sepal of this plant are not fleshy and cannot be used for either jams or pickles.
I have quite a few plants growing in 8" plastic pots. And I use both, the tangy red leaves and the flowers in salads.
This is not the regular Pundi soppu/Gongura/Hibiscus sabdariffa. This is Hibiscus acetosella, commonly called false roselle, African rose mallow, cranberry hibiscus and many other colloquial names. Though this plant is grown more for it's stunningly coloured and decorative leaves and blooms, it is also grown for it's edible properties. Just like gongura, the leaves are sour too and used in salads and other cooked dishes. But, since the leaves have an acid content and are mucilaginous, they are eaten in small quantities. Unlike the regular Gongura/Roselle, the calyx/sepal of this plant are not fleshy and cannot be used for either jams or pickles.
I have quite a few plants growing in 8" plastic pots. And I use both, the tangy red leaves and the flowers in salads.
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