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.
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Umrem leaves grow on a small shrub-like tree that typically reaches 3 meters tall. The broad leaves are oval shaped with a gently toothed margin and papery texture. They have a fresh herbal grassy flavor that is reminiscent of spinach when cooked. The plant exhibits clusters of tiny white star-shaped flowers that ripen into small bluish-green berries. Although decorative, the flowers and fruits do not offer the same medicinal potency as the leaves.
Umrem leaves are available year-round in tropical and subtropical climates.
Umrem is the common local name for East Indian Glory Bower, a flowery shrub that has long played an important part in the area’s herbal folk medicine. It is botanically classified as Clerodendrum colebrookianum and until recently was a member of the Verbena family but has since been reclassified in the Mint family, Lamiaceae. Its edible leaves are often prepared as a sautéed green in everyday meals or administered as a natural blood pressure medicine.
Umrem leaves contain antioxidant and anti-inflammatory properties used in the treatment of hypertension, malaria, diabetes, rheumatism and stomach ailments.
The tender young Umrem leaves and twigs may be lightly sautéed or added to a soup. They are a traditional ingredient in a fish and vegetable stew known as “mudru”.The leaves’ medicinal potential is extracted as a decoction or tincture and consumed on its own or added to tortoise meat and eaten by patients with high fever.
Umrem is just one of the 33 names that is known for this species in at least 35 different tribal communities of the Eastern Himalayas. Nursing mothers eat the Umrem leaves while breastfeeding to aid infants suffering from digestion disorders.
Umrem leaves are grown on a perennial shrub that is native to northeastern India. It may be found growing throughout tropical and subtropical climates of Asia including Bangladesh, Bhutan, Myanmar, China, India, Indonesia, Malaysia, Nepal and Thailand.
Recipes that include Umrem Leaves. One is easiest, three is harder.
|Blending Flavours||Mudru:A Stew Of Vegetables & Fish|