Want to know what is growing in the gardens at SMU? Here, we feature some of the lesser-known plants as well as the familiar ones. Keep your eyes on this post: we will keep adding descriptions.
The spiky purple and green leaves are used to make a tonic drink. When the leaves are boiled with water and sugar (optional), the resulting liquid is a vibrant purple color.
For Traditional Chinese Medicine practitioners, this drink can help with a cough or a cold. It is also good for detoxifying the body. Serve the drink at room temperature.
Used in some countries as a seasoning, the taste is said to be akin to coriander, but stronger. The Latin name translates as “foul-smelling thistle.” Also used in traditional medicine to cure many maladies, including fevers, headache, snake bites, burns, earache and asthma.
Also known as Moss Rose or Purslane. The leaves, stems and flowers of this vibrant, plant can be eaten raw or cooked. The leaves have a sharp, lemony taste.