Sea hibiscus, also known as Talipariti tiliaceum or hau tree, has several edible uses. While it is not commonly consumed as a regular food source, it can be used as a famine food when other options are limited. The young leaves and green bark of the sea hibiscus can be eaten during times of scarcity. However, it is important to note that these parts of the plant are not typically consumed as a regular part of the diet.
In addition to being eaten as a famine food, sea hibiscus leaves can also be used in various culinary preparations. They can be fermented into a sauce, adding a unique flavor to dishes. The leaves can also be used as a substrate for tempeh starter culture, which is used to make a type of fermented soybean cake. This adds a tangy taste to the final product.
Furthermore, the leaves of sea hibiscus can be boiled in salt water to create a beverage known as Onge tea. This tea is made by boiling the leaves in water with a pinch of salt. It is a traditional drink that is enjoyed by some cultures.
The flowers of sea hibiscus are also edible and can be used in cooking. They can be eaten as a potherb, meaning they can be added to soups, stews, or stir-fries to enhance the flavor and texture of the dish. Additionally, the flowers can be dipped in batter and fried, creating a crispy and flavorful treat.
Personally, I have not had the opportunity to consume sea hibiscus myself, but I have heard of its uses as a famine food and in various culinary preparations. It is intriguing to learn about different plants that can be utilized for their edible parts, especially during times of limited food resources.
Sea hibiscus has several edible uses. The young leaves and green bark can be eaten as a famine food, while the leaves can also be fermented into a sauce or used as a substrate for tempeh starter culture. Boiling the leaves in salt water creates a beverage known as Onge tea. The flowers of sea hibiscus can be eaten as a potherb or fried after being dipped in batter. While not commonly consumed as a regular food source, sea hibiscus offers unique culinary possibilities in certain situations.
