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Abelmoschus esculentus Cultivation | Propagation | General Uses Edible Uses: Immature fruit - cooked on their own or added to soups etc[2, 27]. They can be used fresh or dried[183]. Mucilaginous[133], they are commonly used as a thickening for soups, stews and sauces[183]. The fruits are rich in pectin and are also a fair source of iron and calcium[240]. The fresh fruits contain 740 iu vitamin A[240]. The fruit should be harvested whilst young, older fruits soon become fibrous[133]. The fruit can be up to 20cm long[200]. Seed - cooked or ground into a meal and used in making bread or made into 'tofu' or 'tempeh'[183]. The roasted seed is a coffee substitute[2, 27, 133]. Probably the best of the coffee substitutes[74]. The seed contains up to 22% of an edible oil[55, 74, 177, 183, 240]. The leaves, flower buds, flowers and calyces can be eaten cooked as greens[183]. The leaves can be dried, crushed into a powder and stored for later use[183]. They are also used as a flavouring[133]. Root - it is edible but very fibrousy[144]. Mucilaginous, without very much flavour[144]. For further Abelmoschus esculentus gardening information |
