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Several species are edible, with both the young seed pods and the young leaves being eaten as a vegetable. The most important commercially-grown species is okra . Abelmoschus manihot (aibika) furnishes cordage like jute , and Abelmoschus moschatus (abelmosk) is grown for musk seeds (musk ambrette, a musk substitute, which can cause ...
Abelmoschus manihot: Sunset Hibiscus Pele tastes similar to spinach when steamed or boiled. In some Pacific Islands, it is cooked with coconut milk and a meat. [4] Abutilon theophrasti: China Jute: The taste is good, but since the texture of the leaves is cloth-like and not crisp, it is not very suitable for being eaten raw. [5] Acacia pennata ...
Hibiscus zenkeri Gürke Abelmoschus manihot , commonly known as aibika , is a flowering plant in the family Malvaceae . It is a tropical subshrub or shrub native to the Indian subcontinent , Indochina , central and southern China, Malesia , New Guinea , and Queensland . [ 2 ]
Abelmoschus moschatus is an aromatic and species of medicinal plant in the family Malvaceae native to Asia and Australia. [2] It has many common names, including Abelmosk, ambrette, annual hibiscus, Bamia Moschata, Galu Gasturi, muskdana, musk mallow, [2] musk okra, [2] ornamental okra, rose mallow, tropical jewel hibiscus, [2] and Yorka okra.
Dried hibiscus is edible [20], and it is often a delicacy in Mexico. It can also be candied and used as a garnish, usually for desserts. [21] Contrary to popular assumptions that the flowers or petals are what is being eaten, it is the calyces. [22] The roselle (Hibiscus sabdariffa) is used as a vegetable.
Abelmoschus caillei, the West African okra, is a plant species in the family Malvaceae. It occurs in humid areas of West and Central Africa , [ 2 ] where it is used as a vegetable . [ 3 ] It originated as an allopolyploid hybrid of Abelmoschus esculentus and A. manihot , and is often mistaken for either of those two plants. [ 1 ]
Gongura (Hibiscus sabdariffa var. rubra), or Puntikura, or Gogaaku is a variety of the roselle plant grown for its edible leaves in India and in other countries like Fiji. [2] These leaves are used in south-central Indian cuisine to impart a tart flavour. [3] Gongura comes in two varieties, green stemmed leaf and red stemmed.
Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods.