🌿 Chinese Violet Asystasia gangetica Plant (Edible) Organic

Chinese violet (Asystasia gangetica), offers numerous potential benefits, including anti-inflammatory, antioxidant, antibacterial, and anti-asthmatic properties, according to research and traditional uses. It is also used to treat skin disorders, boils, and coughs, and its leaves and flowers are edible, containing vitamins like A and C. Antibacterial and antifungal: Exhibits properties that can combat bacteria and fungi.Other uses: Also has potential benefits for blood sugar control (anti-diabetic) and lowering blood pressure (anti-hypertensive). In traditional use, it's applied for boils, carbuncles, skin disorders, and snakebites. Culinary benefitsEdible parts: The leaves, flowers, and stems are edible and can be eaten raw or cooked.Nutrient-rich: Leaves are a good source of vitamins C and A.Flavor and texture: Edible parts have a sweet, green flavor and a consistency similar to spinach.Versatile uses: Can be added to salads, soups, or used to make syrups and teas. Internally: Can be consumed as a tea or as a food ingredient to gain its benefits.Topically: Plant sap or juice can be applied to the skin for swellings or other conditions.Poultice: A poultice made from the plant can be used for wounds. Chinese violet is a versatile plant with edible leaves and flowers, commonly used as a spinach substitute in salads, stir-fries, and soups. Here are a few ways to prepare Chinese violet:🌿 1. Chinese Violet Chips (Baked) A simple way to enjoy the leaves, similar to kale chips. Ingredients: 1 cup Chinese violet leaves (washed and patted dry), 2 tbsp high-heat cooking oil (olive oil works), salt, and pepper.Instructions:Preheat oven to 350°F (175 deg C) and line a baking sheet with parchment paper.Toss leaves with oil, salt, and pepper in a bowl until evenly coated.Spread in a single layer on the baking sheet.Bake for 5 minutes. Eat immediately. 🌿 2. Stir-Fried Chinese VioletIngredients: Young Chinese violet leaves and stems, garlic, oil, soy sauce/oyster sauce, and optional chili.Instructions:Heat oil in a wok and sauté minced garlic (and chili, if desired).Add the greens and stir-fry for 1-2 mins until wilted.Season with soy sauce or oyster sauce to taste. 🌿 3.Chinese Violet Artichoke DipIngredients: 8 cups washed, packed leaves; 2 cups artichoke hearts; 1 cup mayonnaise/vegenaise; 2 tsp Dijon mustard; 1 tbsp garlic powder; 1 tsp black pepper; splash of hot sauce.Instructions:Blanch the greens in boiling water for 1-2 mins, then drain and let cool.Combine all ingredients (except cooked greens) in a pot over medium heat.Stir in the cooled greens and cook until heated through and blended. 🌿 4. Soup IngredientInstructions: Add washed leaves during the last 5 minutes of cooking time for soups, such as in a winter melon and shrimp broth.This plant is cultivated in SG on compost soil (organic).