Asian pigeonwings


Asian pigeonwings flowers

Asian pigeonwings is a legume with edible flowers. Flowers can be eaten raw or are dipped in batter and fried. Flowers can also be used as food colouring to colour glutinous rice, or are used to make Butterfly pea flower tea. In India the plant is a holy flower, used in rituals.

Names

Scientific
   Clitoria ternatea
English
   Asian pigeonwings
   Blue pea
   Bluebellvine
   Butterfly pea
   Cordofan pea
   Darwin pea
Dutch
   Kittelbloem
Spanish
   Conchita azul

Taxonomy

Genus
   Clitoria
Family
   Fabaceae
Order
   Fabales

Basic information and facts

Origin:

Equatorial Asia

Distribution:

The Indian sub-continent, Southeast Asia, Africa, Australia and America.

Annual, biennial, or perennial:

It is a perennial herbaceous legume.

Flowers:

Flowers are a vivid deep blue, with light yellow markings. The flowers are imagined to have the shape of human female genitals. The flowers contain a dye that reacts like litmus paper. In acidic solutions it turns red and in basic solutions it turns blue.

Leaves:

Elliptic, obtuse leaves.

Fruits:

The flat pods are 5 to 7 cm long. Each pod has six to ten seeds. Pods are edible when tender.

Climate and weather:

Tropical

Pollination:

Height:

The plant grows as a vine or creeper and can reach up to 6 meters high.

Propagation:

Can be propagated by seed.

Harvesting:

Handpick flowers or tender pods.

Uses:

Flowers are edible, either raw or fried. Flowers are used to make a tea. Flowers are used as a food colouring for sticky rice. The plant is also grown as an ornamental. The plant is also ascribed to have various medicinal qualities such as memory enhancing, antistress, antidepressant and tranquilizing.

Crop categories

Flower vegetables
Legumes
Medicinal plants
Ornamental plants
Tropical crops

Pictures


Asian pigeonwings flowers


Butterfly pea


Butterfly pea


Butterfly pea flower

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top