Rose of Sharon comes in many colors, not only is it a beautiful plant but it is also an edible plant. Every part of this incredible organism is edible; from the roots to the buds. While you may find this strange, the rose of Sharon has a long history of being an antioxidant. Today we’ll be making a side dish using the buds. For more information on rose of sharon see our Article on this beautiful wild edible.
Now if you have never eaten them before you may think of them having the consistency of okra, however the flowers themselves have the same texture as lettuce with a refreshing taste when you bite into it. One of the simplest ways to prepare the buds is making a simple sautée with onions and garlic. You may choose to use wild onions and garlic which has a more pungent taste but you don’t have to.
¼ pound of Rose of Sharon buds
1 small onion (minced) ( If you don’t have onions, shallots are a great substitute)
1 clove of garlic (minced)
2 tsp oil ( use your preferred oil here)
Optional: grape tomatoes
To prepare the buds for eating, wash and pat them dry.
Cut off the top of the bud like you would an okra.
Over medium heat place a medium saucepan.
Now pour the oil into the pan and let it heat up.
Add the onions and garlic, cook 1-2 minutes until they are fragrant.
Add the buds and stir.
Salt and pepper to taste
When buds have become tender, remove from heat and serve on a plate.
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