I spend at least a part of many days sitting on our deck. It's a little quieter place these days since Covid has reduced the number of flights arriving in Auckland to practically zero. But there are still birds to watch, and the occasional cat goes by as well. They generally seem to be watching the birds even more avidly than I am.
Mostly though, I spend my time watching the trees sway in the wind. It's a peaceful way to spend half an hour and if I have a cup of tea, or other sippable close by, it's all the more enjoyable. When the moon starts climbing the sky during my deck watch, I feel like I hit the daily double.
I was watching the leaves sway recently, specifically my fig leaves, when I was struck by a thought. Gee, I wonder if fig leaves are edible? It was the work of a few moments on the computer and I found that they are.
They are used mainly for wrapping around various foods; fish is a popular choice and I read that they impart a lemony flavor.
I've got to give it a try.
I've snipped off the a portion of the leaf that would be tough. This also allows the sap to flow out in my rinse water.
These leaves have been boiled for about 15 minutes and are very pliable. That is fig leaf tea in the glass. It's much tastier than oak leaf tea but that's not saying much. It's not something I plan to add to my list of teas.
To each, according to its size goes a mixture of mince, onions, cooked rice and seasonings.
Set firmly into the pot. Diced Tomatoes in juice will be added over all of it.
Dinnertime, above and below. They worked out. The leaves themselves have become very tender, but their texture is a bit coarse, especially the leaf midrib. They have imparted a lemon-like, though not sour, taste to the meat/rice mixture. They are definitely edible, but not as good as cabbage leaves would be. I ate one and a half fairly large leaves and had no digestive problems at all, despite what I said about them being coarse.
I don't intend to add them to our diets, but I'm very pleased to have tried them. I now consider them a known entity that could definitely be a part of a 'hard-times' menu. Yet another wild food added to my list. -djf
A quick chuckle:
What an interesting twists on cabbage rolls! I am glad that you tried it. Now I have a craving for the cabbage rolls. I don't know that we could find fig leaves here but I think that they use banana leaves often in Hawaiian barbeque places. We have one near here and I will have to see if they have something similar to a cabbage roll with banana leaves. Of course, we could just make some cabbage rolls also and ease my craving. McKenzie
ReplyDeleteI would definitely suggest you try banana leaves if you can find them. We enjoy a snack/dessert called Khao Tom which is sticky rice stuffed with banana, wrapped in a banana leaf, and steamed. The only thing is that banana leaves are not edible.
DeleteOr, you could even double wrap your cabbage rolls. First, with cabbage, and then with the banana.
What an interesting twists on cabbage rolls! I am glad that you tried it. Now I have a craving for the cabbage rolls. I don't know that we could find fig leaves here but I think that they use banana leaves often in Hawaiian barbeque places. We have one near here and I will have to see if they have something similar to a cabbage roll with banana leaves. Of course, we could just make some cabbage rolls also and ease my craving. McKenzie
ReplyDeleteWhat an interesting culinary adventure!!!
ReplyDeleteI think you would have liked them. These leaves would definitely work well with fish.
ReplyDeleteJeanne pointed out that the best leaves of the year are probably those very young ones. That is at least, if one intends to eat them. The ones on my tree now, that have been there for some time, would still work well as wraps, but not be as palatable.
I think it's wonderful that you discovered another edible growing right in your back yard! The fig leaves you chose are so beautiful it's no surprise they substituted so well for cabbage leaves.
ReplyDeleteAround here are lots of wild grapes and I've seen many potentially stuffable leaves - if only I knew they were perfectly free from chemicals.
Finding things perfectly free of chemicals might be difficult.
ReplyDeleteI remember the time on one of my travels that I saw apricots halves being dried in the sun of southern California. Looked natural and healthful, just like the packaging that this fruit would be sold in claimed.
Unfortunately, the acres of drying racks were right next to the four lane highway I was traveling along and the prevailing winds carried the exhaust of thousands of cars per day across them.
Now, maybe those apricots were all rinsed before they were packaged. Still...