Lau pele

Lau pele, is the Samoan name for the plant known as Hibiscus spinach, edible hibiscus, slippery cabbage and aibika. It is native to tropical Asia.

Lau pele is a perennial shrub that can grow 4 to 5 feet high and 3 feet wide. It has a shallow root system. The green stalks are upright, woody and glabrous. The soft leaves are simple, alternate, deeply lobed with 3 to 7 parts, and varying in shape. Colors of the leaves can also range from dark green to purple. The flower is pale yellow with a dark red center that lasts only for the day. Lau pele fruit grow in 5-segmented oblong capsules covered with fine hairs that contains black seeds. Lau pele is easily propagated and prefers partial shade.

Traditional Cultural and Medicinal Usages

• Leaves contain vitamin A, zinc, iron, calcium, protein and fiber. It is more nutritious than spinach
• Leaves can be used as a substitute for kalo (taro) leaves. Choose younger leaves in cooking. Boil water first, then quickly add rinsed leaves in order to decrease mucilaginous texture