Cranberry hibiscus is one of the easiest plants to grow in Florida, regardless of the season. The plants are heat-tolerant, a key component for surviving Florida’s summer temperatures. The plant doesn’t mind the sandy soil, and just happens to be nematode and pest resistant. It also doubles as beautiful foliage for your yard, and a tasty ingredient in the kitchen.
I was given a pouch of seeds at a seed swap and didn’t even plant them — I just threw them on top of the dirt in my front yard. Within a few weeks, a deep red stalk with leaves reminiscent of a Japanese maple grew out of the ground. Cranberry hibiscus usually thrives in late summer and early fall. It can grow upwards of 6 to 8 feet and cuttings take root quickly. Not only does it look beautiful, it tastes delicious. The leaves are bitter, much like cranberries, and can be eaten raw or cooked. When leafy greens are in short supply, the hibiscus leaves offer a slew of nutrients. The best part: You can grow it right in your own back or front yard.
Pesto just happens to be one of my favorite dishes, especially when it’s hot outside. My basil plant isn’t pest-resistant, hates Florida’s soil, and can’t take the summertime heat, so I decided to try the cranberry hibiscus in place of fresh basil. The basil looked like it was ready to kick the bucket, even in the shade, but the cranberry hibiscus was bright and leafy in full sun. Much to my dismay, the deep red and green leaves didn’t turn the pesto scarlet, but the cranberry hibiscus adding a spicy, delicious kick to the bright green pesto.
I don’t have a food processor, so I made this pesto in a coffee grinder. For smaller recipes, the coffee grinder works great and requires little cleanup.
I combined the pesto with whole-wheat penne pasta, but this recipe also tastes great on salads, sandwiches or as a dip for fresh bread.
Cranberry Hibiscus Pesto
Makes one cup of pesto
Ingredients
1 bunch of cranberry hibiscus, roughly one cup of leaves, chopped
3 cloves of garlic, minced
3/4-cup Parmesan cheese, grated
4 tablespoons of olive oil
Salt and pepper to taste
Directions
Remove the stem-base; take care because there is a small prickly thorn-like stem. That part of the leaf is hard and binds the rest of the leaf. Simply twist it off and throw away. Do a rough chop on the leaves.
Combine minced garlic, olive oil, Parmesan cheese, and the chopped cranberry hibiscus.
Put everything into your food processor, or coffee grinder in my case. Add salt and pepper to taste. Pour over penne pasta and enjoy hot or cold.
Voila! Florida-friendly pesto, fresh from the garden and without the hassle of keeping the basil alive in the death heat.
This article appears in Sep 6-12, 2012.