The butterfly pea flower (Clitoria ternatea) is a chamomile tea enjoyed in several parts of the world. The butterfly pea is a protein-rich leguminous plant indigenous to America and Asia, especially in countries like Vietnam and Thailand, where they are used as after-dinner drinks. It is best enjoyed when served cold or hot and can sometimes be mixed with mint, passion fruit, ginger, or honey. The plant can also be referred to as Asian pigeonwings, blue pea, cordofan pea,Darwin pea or bluebellvine. The flower got its name ‘clitoria’ from its resemblance of the clitoris of human female genitals.
Season and where to grow it
Butterfly pea is grown through the vines as annual plant mostly if you live in a cooler climate. It can also be grown from seeds and they are planted directly in the garden during springs or you can plant them indoors about 12 weeks before the normal planting time. To achieve the best result, the seeds are lightly scraped and soaked in room temperature overnight before planting. They thrive best in soils with good drainage, though they can survive in nearly all soil types such as sandy, acidic soils with poor nutrients. The plant enjoys sunlight, shades and semi-shade. Watering the plant lightly during the first few weeks will help it to be established. The pods are ready in about 110 to 150 days after planting.
Health Benefits and Nutritional Information
Butterfly pea flower contains anthocyanins, flavonoids and phenolic compounds which carry out antioxidant activities in the body.
Medicinal value of butterfly pea flower
This flower is mostly used in traditional ayuvedic medicine for its important role in enhancing memory, fighting stress, relieving anxiety, sedative properties, tranquilizing effects and as an anticonvulsant. In China, it is highly cherished because of the belief that it enhances female libido. This concept is derived from its similar appearance to the female genitals.
Products of butterfly pea flower
The dried butterfly pea flower is used for brewing the butterfly pea tea, which is tasty and highly enjoyed. It is also used for producing colorings for special dishes and gins. It contains a lot of antioxidants which makes it able to fight stress.
Its food value
Butterfly pea flower is used in Southeast Asia for natural food coloring. In Kelantan, Eastern Malaysia, a small quantity of the flower buds is added to white rice to add bluish tint to the food. A syrupy blue drink known as ‘nam dok anchan’ is also made from the flower in Thailand. The flowers are equally dipped in batter and fried in Thailand and Burma.
If you have a taste for natural green foods and vegetables, you need to visit the Nam Khan project which is a premaculture ecofarm where different tropical fruits and micro greens are cultivated.
