Haven’t tasted this for quite sometime, and I mean the last time I had it was decades ago. Seldom do I see such flowers here in the city. I remember my lola , who used to have this as a regular fare in the family dishes that she used to cook. She was hypertensive and it was through her that I learned of the curative effect of this medicinal plant. This morning, I was surprised when Nissa and hubby brought home about half a kilo of these edible flowers which they bought at the wet market. We had it for dinner. Escabeche is a wonderful dish, everyone loved it. I used slices of slightly fried mackerel. The tangy, slightly sweet sauce compliments the taste of these flowers.
Locally known as katuray, it has white and pinkish red flowers and are usually grown from seed. It is also called Sesbania grandiflora or hummingbird tree and West Indian Pea. The flowers are best used in salads and are excellent source of calcium, iron and Vitamin B.