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.
Purple Peacock Broccoli
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Purple Peacock broccoli has wrinkled, serrated leaves, with a vibrant purple vein that runs down the center of the leaf, the leaves most closely resemble red Russian kale. The plant produces loose heads of purple florets that are surrounded by the tender kale-like leaves. When young, the leaves and small sprouting heads are tender and sweet enough to be used raw in many culinary applications. When more mature the leaves can be cooked similarly to kale. Both the leaves and head will cook to a dark green color.
Purple Peacock broccoli is available year-round.
Purple Peacock broccoli is a member of the Brassicaceae, or Mustard, botanical family. Purple Peacock broccoli is a cross between green goliath broccoli and two different varieties of kale.