Black Mission Figs
When Black Mission Figs are blended with savory ingredients, such as salt, cocoa and spices, figs can produce a “meaty” flavor that has a smoky, almost steak-like aroma and taste.
Rambutan is best eaten fresh. To prepare, cut or tear base of fruit; press out the translucent pulpy flesh.
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Parda flowers are available mid-summer to fall.
Parda flowers are produced on the climbing vine also known as hyacinth bean, bonavist bean, field bean, Egyptian bean and lablab. Botanically classified as Dolichos lablab or Lablab purpureus, they are in the same family as the common sweet pea, Fabaceae. Parda flowers are a fast growing vine with prolific greenery making them ideal for living fences and trellis systems. Although usually purple, some cultivars produce red or white blossoms.
The Parda vine can range from 3-9 meters high depending upon climate. It produces purplish-green foliage and red-purple pods with brilliant violet flowers to match. They resemble the shape of a pea blossom and are clustered in groups of 2-10. The Parda blossom offers a neutral flavor that is similar to a soy bean with a mild fresh cucumber finish.
Parda flowers may be eaten raw or lightly steamed. They make an excellent garnish as they are brilliantly colored with little discernible flavor. Use the blossoms to add color in both sweet and savory dishes.
The Parda bean has medicinal importance in the Philippines and China where it is used as a stimulant, to reduce fever, to reduce flatulence, to stimulate digestion, and as an antispasmodic. In Namibia, the root has been used to treat heart conditions.
The Parda bean is thought to have originated in Asia where it is still grown as an important food source. It grows best in tropical and subtropical climates, and can be a drought tolerant crop once well established. Parda vines thrive in most soil types with adequate drainage in sunny conditions. The Parda vine is primarily grown as an ornamental plant in the United States, but is a food crop in Tropical Africa, Asia and the Caribbean.