Hibiscus acetosella - Cranberry Hibiscus

Overview

Cranberry Hibiscus flower and leaf.

Cranberry hibiscus, also known as False Roselle, is a member of the large and diverse Malvaceae family with botanical relatives such as Baobab (Adansonia spp.), cotton, okra, cacao (Theobroma spp.) and Durian (Durio spp.) among many others. Hibiscus is the largest genera in the Malvaceae family with over 300 species.

Cranberry hibiscus has bright red edible leaves and is nematode and insect resistant and grows well in sandy soil. The leaves can be eaten raw and have a somewhat tangy yet agreeable flavor, similar to sorel. The pink blossoms can be blended with citrus juice and sugar to make a brightly colored beverage. I use cranberry hibiscus raw primarily in mixed salads. The leaves do contain oxalic acid, thus should not be consumed regularly in massive quantities.

Origin

Native to East and Central Africa.

Propagation

Cranberry hibiscus can be propagated from either seeds or cuttings. Seedling plants tend to live longer and be more productive. Seeds can be sown any time of year in the tropics, or in early spring in a greenhouse in cooler climates. Germination is typically fast. Germinated seedlings can be transplanted to individual pots, or directly into the field if protected during initial establishment. 

Pseudospondias microcarpa - African Grape

Related to Mango, Cashew, and Pistacio (among other notable species). Pseudospondias microcarpa, or Offass, is known in English as African Grape. The species is distributed throughout countries of Central West Africa, including Angola, Benin, Cameroon, Central African Republic, Congo, Equatorial Guinea, Gabon, Ghana, Guinea Bissau, Guinea, Ivory Coast, Liberia, Malawi, Nigeria, Senegal, Sierra Leone, Sudan, Togo, Uganda, Zaire. I took this photo in Gabon.

The tree produces an edible fruit, the wood is soft and used for canoes, and the bark yields a red dye. 

Additional common names include: Akatani, Akataw’ani, Bagambanimpyata, Doleke, Dowei, Dueke, Emiri, Ka-dibia, Kata’wani, Kataw’ani, Kekerakuchi, Muziru, Okika, Okika aja, Onyangba, Osunyane, Pohn, Sunyan, Tamia.

I took the photo below in Gabon, Central West Africa. 

Moringaceae, Moringa oleifera, horshraddish tree, drumstick tree

Yielding protein, oil, and carbohydrates, and with a load of vitamins and minerals, Moringa is possibly the planet's most underdeveloped tree. A sort of food market on a stalk, it yields at least four different edibles: pods, leaves, seeds, roots. Beyond edibles, it provides products that make village life more self-sufficient in rural communities: lubricating oil, lamp oil, wood, paper, liquid fuel, skin treatments, the means to purify water, and more. The green pods, which look like giant green beans but taste something like asparagus, are notably nutritious. Foliage is an important food product as well. People in various countries around the world boil up the tiny leaflets and eat them like spinach. In general this supreme plant shows a capacity to help solve problems such as hunger, malnutrition, rural poverty, disease, deforestation, and visual blight. Although the experiences come almost exclusively from India, the genus Moringa is inherently African, so it has ancestral roots in sub-Saharan soils. Read more in this informative PDF

Moringaceae, Moringa oleifera