Abelmoschus manihot
Species of plant
From Wikipedia, the free encyclopedia
Abelmoschus manihot, commonly known as aibika, is a flowering plant in the family Malvaceae. It is also known as the sunset muskmallow, sunset hibiscus, or hibiscus manihot. It is a tropical subshrub or shrub native to Asia, New Guinea, and Queensland. It is cultivated and eaten as a leaf vegetable, among other uses.
| Abelmoschus manihot | |
|---|---|
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Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malvales |
| Family: | Malvaceae |
| Genus: | Abelmoschus |
| Species: | A. manihot |
| Binomial name | |
| Abelmoschus manihot (L.) Medik | |
| Synonyms[2] | |
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List
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Description
Under favorable conditions, aibika can grow as a subshrub or shrub over 3 metres (10 ft) in height.
Taxonomy
It was previously classified as a species of Hibiscus but is now categorized under the genus Abelmoschus.
Distribution and habitat
It is a tropical plant native to the Indian subcontinent, Indochina, central and southern China, Malesia, New Guinea, and Queensland.[2]
Cultivation
It is easily propagated through cuttings and relatively disease-resistant. As a result, it is widely cultivated and often found along garden borders or as an intercrop in traditional tropical gardens. Its growth habit, along with its nutritional value, contributes to its popularity in home gardening and horticulture.[3]
Uses
Culinary
Aibika is renowned for its highly nutritious properties. Its leaves are rich in essential vitamins, including a high content of vitamins A and C, as well as iron. Moreover, they contain approximately 12% protein by dry weight, making aibika a valuable dietary source.
In the Philippines, where it is known as lagikway among other names, the leaves are commonly incorporated into various dishes such as tinola, sinigang, pinangat, or used in salads.[4]
In Indonesia, where it is known as daun gedi (gedi leaf), it is used in various dishes, most famously bubur Manado.[5][6]
Aibika is the most popular and commonly-consumed indigenous green leafy vegetable in Papua New Guinea.[7]
Other uses
Apart from its culinary uses, aibika has additional applications in different cultures. Its mucilage is used in traditional papermaking. In Japan, it is known as tororo aoi and is utilized to produce neri, a starchy substance used in traditional Japanese papermaking (washi). Similarly, in Korea it is referred to as hwang chok kyu and plays a role in making dak pul, an ingredient used in the production of hanji, Korean paper.[citation needed]
Chemical constituents
A chromatographic and spectroscopic analysis published in China Journal of Chinese Materia Medica revealed the presence of thirteen compounds in aibika. These compounds include myricetin, cannabiscitrin, myricetin-3-O-beta-D-glucopyranoside, glycerolmonopalmitate, 2, 4-dihydroxy benzoic acid, guanosine, adenosine, maleic acid, heptatriacontanoic acid, 1-triacontanol, tetracosane, β-Sitosterol, and beta-sitosterol-3-O-beta-D-glucoside.[8]
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