Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, lb : 0
The leaves of Moroheiya are ovate in shape and toothed around their perimeter. Moroheiya are vivid dark green in color and have a mild, earthy flavor. They bloom yellow hermaphroditic flowers which are pollinated by bees. When cooked the consistency of the leaves will become slimy and sticky, similar to that of cooked okra.
Moroheiya is available in the summer lasting through the early fall months.
Moroheiya, also known as Jew's Mallow, Moroheiga, Mulukhiya, Bush okra and Egyptian spinach is an annual pot herb and a member of the Tiliaceae family. In addition to its edible leaves the stems of Moroheiya are utilized to create natural fibers for paper, packaging and textiles. Moroheiya is also now being made into a powder and used to make highly nutritious vegetarian noodles.
Having nearly twice the amount of beta-carotene than that of spinach Moroheiya can aid in the prevention of lifestyle-related diseases, such as myocardial infarction and arteriosclerosis. The slimy texture of Moroheiya is a result of mucin which can protect the membranes of the stomach and help prevent indigestion. They also contain protein, vitamin E, vitamin C, plenty of calcium and the flavonoid quercetin. Their fruits are inedible because they contain the aglycone cardioactive agent, strophanthidin that can cause dizziness, vomiting, palpitations and eventually death.
As a result of their slimy nature when cooked both fresh and dried leaves of Moroheiya are used as a thickener in soups and stews. In Japan, they are often used in Ohitashi (dipped in soy sauce), tempura, stir-fries and marinated dishes with ponzu sauce and dried bonito flakes. Choose Moroheiya with vivid dark green color and stems that are not too thick since thick stems of Moroheiya are too fibrous to eat. For short-term storing, wrap them in moistened paper towels, put them in a plastic bag and store in the refrigerator. For long term storing, they can be parboiled and frozen for future use.
The name, Moroheiya means “royal vegetable” in Arabic because Moroheiya soup is said to at one point healed the ailing king. Additionally, for some time the king was the only person who was allowed to eat Moroheiya in ancient Egypt.
Moroheiya is native to Egypt where it has been used since ancient times. Moroheiya was additionally enjoyed throughout the Levantine countries, Africa and Japan. Kasuke Imori introduced Moroheiya to Japan and Japanese farmers have been harvesting Moroheiya since the 1980s. It is harvested in Gunma prefecture, Aichi prefecture and Mie prefecture.
Recipes that include Moroheiya Leaves. One is easiest, three is harder.
|The Spunky Veggie||Molokhia Soup|
|Echigo Farm||Egyptian style Moroheiya|