I am wanting to grow more edible perennials in my garden for food around the fence line! One of the first I've planted is Cranberry Hibiscus. I love its deep dark red leaves and stems and it's tiny pink hibiscus flower. It's grown quickly and its tiny, young leaves are delicious and tart, just like dried cranberries. (A warning though that one should not eat too many leaves at once or too often as they contain oxalic acid, a recommendation explained here in this fact sheet about Cranberry Hibiscus).
Deep red leaves of Cranberry Hibiscus.
I wanted to use some of these new leaves and, when searching for culinary inspiration, found this recipe for Sweet Potato and Pear Salad with Crunchy Chickpeas. I made my own version using what I had. This meant I used up a half tin of chickpeas from the fridge, switched rocket with roasted broccoli and substituted the leaves of cranberry hibiscus for dried cranberries. I went nowhere near a fancy dressing (though the one from the recipe sounds delicious) instead just lazily drizzling on a little balsamic. Here's my take on it:
Roasted chunks of sweet potato.
Not-so-crunchy chickpeas & tart cranberry hibiscus leaves.
Little cubes of feta & roasted broccoli too...
... and sweet slivers of roasted nashi pear.
Something a bit different! I think the only thing I'd change would be the chickpeas. I found I really did want the crunchy ones!
Have a lovely weekend everyone.
p.s. Cranberry hibiscus grows well from cuttings.