The most beautiful flower has Ibiskovec – garden.sme.sk
Ibiskovec Jedlý knew growers 6000 years ago.
Wherever the vines are thrilled with grapes, cucumbers, peppers and other thermophilic crops, the hibiscus of the edible, which today’s growers know more about the name of the Okra. His home is Africa, the White Nile basin. Compared to the mentioned garden crops, it has the advantage that it does not need to be pre -cultivated. We sow it straight into the heated soil. It will start to spawn after 60 days.
Gazdovstvo organizes fruit courses in harub. He is preparing a permaculture garden Read
While other thermophilic crops need a longer time to start the season, this is not the case with Ibiškovci. The first fruits, we will harvest in two months of sowing. The round large seeds, which are filled with capsules, ripen for a very long time – it can be up to 120 days.
(Source: Adobe Stock)In our conditions, they usually do not manage to mature before the freezing arrives. From the cultivation point of view, Okra is demanding on high -quality land, moisture and ambiguous habitat. Good care is rewarded with vital growth, continuous flowering and rich deployment of fruits.
Meals is the whole plant
In tropical countries, Ibiskovec grows to remarkable dimensions, it can be a meter or two meters, in our country it will be smaller, but always decorative, neat, with a great fruiting force. Meals are the whole plant. In South American cuisine, dried leaves are used to thicken meals.
(Source: Adobe Stock)The subject of cultivation is mainly immature capsules that inspired gardeners in English -speaking countries to name Ladyfingers – women’s fingers. They remotely resemble slender peppers, but they have nothing to do with pepper. Okra, Ibiskovec, belongs to the family Slezový and is a relative of the hibiscus of Syrian, cotton or hibiscus.
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As if he wasn’t even a shade
Ibiskovec blooms with unusually nice cream -yellow flowers with a red black center. They are also edible and can be decorated with dishes on a plate and desserts.
Ibiskovec seems to be not even one of the garden, it differs visually from the normal diameter of the garden crops on the rags. It has a wide range of healing properties. It is also valued in various cultures for its aphrodisiac effects.
His relatives of Hibiscus mud is becoming increasingly popular among our growers. In our country it is grown for extremely large neat flowers and is an unmistakable decoration of any ornamental garden.
(Source: Adobe Stock)Interesting facts
According to Ethnobotanik Wolf-Dieter Storl, the relatives of the hibiscus of the edible is the hibiscus (Abelmoschus Moschatus), which also has edible flowers and capsules. In exotic countries, it is grown mainly for edible seeds such as fragrance and incense. Their penetrating delicious fragrance is reminiscent of Mošus, one of the most precious perfumes, obtained from the gland of the muscular kabara (Moschus Moschiferus), a dramatin who lives in the Himalayas.
The males have a smell gland secreting a brown waxy -like stinking substance (musk, Mošus). Kabara usually live solitary in a dense low forest stand, come out at dusk or at night, feed on herbs and lumped mushrooms.
To this day, Ibiškovec, Indian cuisine, is part of a number of recipes, last but not least, a special Pickles Ačar, which is consumed in some areas at almost every meal. In the Islamic world, Mošus is considered the smell of the seventh heaven. This piercing fragrance, subjected to the senses, was also added to the mortar from which the mosques were built to make feelings from another world in praying. Crushed seeds were worn in clothes, added to coffee or other drinks and chewed to smell breath. (Storl, Bekante und Vergessen Gemüse, 2012)
True Indian Bhindi Masala
(Source: Adobe Stock)300 g ocry
3 PL oil
1 white yogurt
1 large onion
5 cloves of garlic
1 Great tomato
ginger
salt
Spices: coriander powder, Roman caraway powder, garam masala, turmeric, chilli, fresh coriander leaves, dried leaves of Greek hay, asafoetida.
1. Mix in a bowl of yoghurt, 1 CL coriander powder, ½ CLC of crushed Roman caraway, ½ CL Garam Masala and let stand.
2. Fry about 300 grams of oven cut into pieces in oil and set aside on the plate.
3. Put in the same oil for 1 cl of Roman caraway, a pinch of asafoetides, 5 cloves of grated garlic. Fry with stirring briefly. Add the finely chopped large onion, a piece of grated ginger and simmer until golden brown. Add ½ cl of turmeric, 1 cl of chili, reduce the flame and simmer everything together. Add one finely chopped tomato and cook everything again.
4. Add yogurt with spices. Let it cook together while stirring until the oil begins to separate on the surface. Add the roasted circle and ½ CL salt. Leave to cook for about 5 minutes under the lid.
5. Finally, add to the finished meal for 1 PL of chopped coriander leaves, 1 PL of crushed dried Greek hay leaves and cook for about 2 minutes covered with a lid. Serve with rice and pancakes.
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