Hibiscus Greens also know as "sour leaves"

The subject of this post is the leaf from the edible Hibiscus sabdariffa. Grown on our farm for 3 years, we are expanding our knowledge of this attractive heat loving bushy crop and its many uses. At first we grew this variety of hibiscus solely to harvest the bright red caylces called hibiscus flowers by many. When I offered some to a friend from India, she mentioned how her mom had cooked the tart tasting leaves in Indian cuisine. We couldn't have been more excited to find out there was a plant with edible summer greens already being grown on our farm in the scorching, humid days of July and August.  I will have to ask my friend if she would share her mom's recipe but I have found it rewarding and interesting searching for different ways to cook with it on my own.  As you can see from our photo, our plants have dark red stems and vibrant green leaves. We sell the leaves in bunches. The stems are too fibrous to use but it is easy to tear or cut the leaves off. They have an intensely tart taste fresh and cooked. Experiment with them by slicing them into ribbons and dropping them into boiling water. Take them out after 7-10 min when they are tender. I like to add them this way in small amounts to my cooked kale or collard greens. Like other greens, the sour leave shrink significantly as they cook but that's ok because you don't eat them on their own in large quantities.

Around the world in tropical areas sour leaves are  known to be key ingredients in special dishes.  People from Senegal cook them into a savory stew with fish, rice, tomato sauce, carrots, cabbage and cassava. It is called "Thieboudienne" and is the national dish in Senegal so you know it must be wonderful! I found a nice recipe by Saveur. Use the sour leaf instead of the flower.  Or try pairing the sour leaves with shrimp in a different popular dish from Burma called "Chin baung kyaw".  Chicagoreader.com published an article including a recipe for this exotic side dish which is made with garlic, onions, spicy peppers, turmeric, bamboo shoots and shrimp.

TRY OUR FAVORITE WAY TO EAT THE HIBISCUS LEAVES "Hibiscus Leaves Stuffed with Mushroom Risotto". The recipe (our unique creation) with photos is posted on the Tips and Recipes page.

I hope I have your mouth watering and your fingers ready to surf the internet for more sour greens uses. Let us know how you love to cook it best. We will be happy to provide greens at the farmers market in Artisan Alley Deland FL. You can find us there every Friday from 6-9pm rain or shine!

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