Comments on: Cauliflower with hibiscus and balsamic vinegar

By: Liz

Liz — Sun, 03 Jun 2012 15:30:41 +0000

Hi Debbie, thanks for the background. I could see why someone would make the connection between hibiscus and cranberry.

By: Debbie Niskin

Debbie Niskin — Sun, 03 Jun 2012 13:38:09 +0000

I forgot to say that we get it from Brazil or Mexico as a tea. I’ll ask around about the candied form.

By: Debbie Niskin

Debbie Niskin — Sun, 03 Jun 2012 13:36:40 +0000

Hi Liz, I really like your blog with all the beautiful photos and nice explanations. Here in Miami, Florida (horticulture zone 10b) the pioneers called Hibiscus Sabdariffa L, “the poor man’s cranberry. They used it for cranberry sauce. It should grow very well in Tel Aviv on your balcony.

http://www.ars-grin.gov/duke/dictionary/tico/h.html
HIBISCUS CANNABINUS L. Kenaf (E); Pavona encendida (S) . The seeds, edible after roasting, are said to be aphrodisiac. the oil expressed from the seeds is used for cooking and illumination. The aperient leaves, used as a potherb, are sold in the United States as marijuana.

HIBISCUS ROSA-SINENSIS L. Chinese hibiscus (E); Papo (P); Palo de la reina (P); Pejo (C); Tapo (P) . Chinese pickle and eat the flowers. The young leaves serve as a potherb. The petals are used to blacken shoes and eyebrows.

HIBISCUS SABDARIFFA L. Jamaica sorrel (E); Roselle (E); Jamaica (CA); Cabitutu (Cu); Rosella (C); Vinuela (S) (Fig. 165. The swollen red calyces are used for making beverages, jellies, and jams. The leaves are used for potherbs, salads, and curries. The seeds are demulcednt, diuretic, and tonic, and are used in debility, dyspepsia, dysuria, and strangury. They contain oil and are eaten iin Africa. Uala Cuna toast the red fruits to make a coffee-like beverage. The name cabitutu translates to coffee flower.

HIBISCUS SCHIZOPETALUS Hook. Arana (C); Canastilla (C); Paraguita china (P); Waitutu (Cu). Like the Chinese Hibiscus, this handsome shrub is found in many Choco and Cuna gardens (!). Choco use the flowers for garlands (!). Cuna use the flowers also for eye medicine (!). Colombians use infusions of the flowers for colds and coughs.

HIBISCUS TILIACEUS L. Lilnden hibiscus (E); Algondoncillo (P); Majagua (S); Mahoe (P) (Fig. 166). The flowers, attractive to bees, and young leaves serve as a potherb. Boiled in milk, the flowers are supposed to be good for earache. The bark furnishes good cordage that is unusual in being stronger when wet. It is used for making barkcloth, hammocks, mats, and rope. The wood is good for twirlstick fires.

By: Edible Flowers from The Garden of Eat’n | Yummly

Edible Flowers from The Garden of Eat’n | Yummly — Sat, 20 Aug 2011 16:52:10 +0000

[...] Cauliflower Hibiscus Salad (from Cafe Liz) [...]

By: Liz

Liz — Sat, 28 May 2011 20:59:42 +0000

Sarah, I’m not sure how to recognize the edible hibiscus — I think it may not be the hibiscus we have in our gardens, but then again, I don’t know what kind you had in the Philippines. It’s nice to think that they all taste as good as they look, though!

By: Sarah

Sarah — Thu, 26 May 2011 15:25:14 +0000

I lived for many many years in the Philippines and had different varieties in my own garden but never thought they were edible…!!! I missed the perfect reason to taste them…

Wow this is truly a new one for me and I’m truly amazed. Again, thank you for sharing.

By: Liz

Liz — Tue, 05 Apr 2011 20:52:40 +0000

Hi Kathleen, I’ve never made candied hibiscus myself since it’s readily available here, but I’d guess that you’d prepare it like candied fruit peels — simmer in sugar syrup and then dry or bake at low temperature.

Good luck with the hrecipe. I think your blog is very interesting — it’s amazing how food varies from country to country.

By: Cooking in Mexico

Cooking in Mexico — Mon, 04 Apr 2011 15:12:44 +0000

This recipe caught my eye because hibiscus (jamaica in Spanish) is very common in Mexico, mostly used as iced tea.
Do you have a recipe for candied hibiscus? I’m guessing it may be nothing more than simmering the flowers in a sugar syrup, then drying them, or else leaving them in the syrup.

Kathleen

P.S. I came across your site while reading Meathead’s article on Google’s new recipe search. Your husband Ethan had left a comment with a link to your article on how to implement the CSS code. I’m pretty new to using CSS, but I’ll give it a try. Thanks for sharing this with the rest of us food bloggers.

By: Faye Levy

Faye Levy — Mon, 21 Mar 2011 07:21:02 +0000

Thanks, Liz. Good idea for using the dried hibiscus flowers. The candied ones look like they’d make a beautiful garnish for a dessert, like candied violets.
I mentioned cayenne because I thought the spice would balance the sweetness of the sauce.
Interesting that this recipe is fat free!

By: Liz

Liz — Sun, 20 Mar 2011 10:15:11 +0000

Ariella, no, I hadn’t seen that one, it’s interesting how ingredients travel. We’re so globalized …