Growing and Cooking with Butterfly Pea
By Shannie McCabe
The blooms of Clitorea terneta electrify the landscape in a blazing azure. The name originated from greek word ‘Kleitoris,’ but we know this versatile garden staple as butterfly pea.
It may at first feel foreign in the traditional herb garden, but its natural ability to soothe the nerves and seemingly-magical dye properties make this exotic beauty a ‘must grow’ for every herbalist. This twisting and twining edible ornamental vining plant enlivens the garden with whimsy.
Native Range and History
The creeping vines and electric blue blooms of butterfly pea are a wildflower originating in equatorial Asia, its native range encompassing the Indian subcontinent as well as southeast Asia. The striking blooms have been celebrated since ancient times, and appear throughout history in traditional medicine and culinary culture across their native range.
How to Grow Butterfly Pea
Butterfly pea is a tropical perennial that can also be grown as an annual in cooler climates. It is most commonly started from seed, which is generally the easiest way to propagate the plants. The butterfly pea has a reputation as a spotty germinator thanks to a thick, waxy seed coat, which makes it tricky to get the peas to imbibe water. To improve germination rates and speed the sprouting process, simply nick the seed coat and soak seeds in warm water 24 hours before planting. Seeds should germinate in 3-6 days after planting.
As a tropical legume, the seeds germinate best in warmth. They will not tolerate frost and have been shown to germinate best at around 86 degrees fahrenheit. Southern gardeners can direct seed butterfly pea, while northern gardeners will have to start seeds indoors, where the temperature can be controlled, and transplant outdoors after all chance of frost has passed and soil is warmed.
Once germinated, the area should be kept free of weeds until the seedlings are established (about 4-6 inches tall). After that, the plants are quite robust and can tolerate drought, heavy moisture and competition from weeds. Butterfly pea tolerates a range of soil conditions, the only caveat being waterlogged soil. They do not like sustained standing water on roots.
Plants prefer full sunlight; however, gardeners in the most tropical locations can allow for some partial shade. Plants should be spaced from 6-10 inches apart and can be left to freely trail along the ground unsupported or they can be trained up a structure.
Uses in Landscape Design
The twisting and twining Clitora vine inspires a myriad of landscape design ideas. Best planted at the base of a structure to climb, the vines will readily do so, making them excellent for brightening or masking unsightly fences or walls. The plants are carefree and eager to climb, but do not have the unbridled habit of some of the more aggressive vining plants. Vines scrambling across a fence or trellis or twining up an intricate arbor are bespeckled in true blue flowers.
Butterfly pea plays well with others in containers or planted directly in the garden. In the landscape, the vines are naturally harmonious with other complimentary tea plants, like fragrant spikes of tulsi flowers or chartreuse tufts of lemongrass.
Natural Soil Builder
In true legume fashion, the plant helps improve soil fertility. A relative of such famous soil building crops as clover and cowpea, Clitorea has been used as a cover crop prized for its ability to grab nitrogen from the atmosphere and transform it into a usable green manure, helping to enrich the soil with one of the most essential plant nutrients.
Home gardeners can easily harness the butterfly pea’s natural nitrogen-fixing abilities by identifying an area with poor, nitrogen deficient soil and planting it there. You may also incorporate butterfly pea in your crop rotation to prevent nutrient depletion. This nitrogen-fixing legume is best when planted in place after a planting of heavy feeding crops such as corn or cucurbits.
Butterfly Pea Health Benefits
Adding to the seemingly magical qualities of this plant are its numerous health benefits. These include boosting the immune system, weight loss and improved cognitive ability, as well as treating ulcers and asthma. The plant is rich in calcium, magnesium, potassium, zinc, iron, manganese and sodium. It’s also full of antioxidants.
Butterfly pea has been used throughout its history in Southeast Asia and China. The healing benefits date back hundreds of years with origins in ayurvedic medicine, where the roots, seeds and leaves of the plant are used as a brain tonic believed to promote memory and intelligence. The fresh root is also used to help ease conditions like tuberculosis, ulcers and asthma. The root juice can be ingested to eliminate phlegm.
Butterfly pea is known to have anxiolytic, antidepressant and antistress properties. The plant is rich in vitamins and minerals, which helps the immune system and fights fatigue greatly.
Butterfly pea is rich in anthocyanins and other antioxidants. Antioxidants protect against the damaging effects of free radicals. They boost the health of skin, hair and nails and protect against premature aging. Anthocyanins further help to build and restore the skin's collagen. Butterfly pea flower contains a catechin called epigallocatechin gallate which acts as a potent antioxidant.
Research has shown that anthocyanins may possess anti-inflammatory and diuretic properties, which help the body detoxify and shed water weight.
Butterfly pea flower tea is known to increase the blood flow in the scalp and strengthen hair follicles. The flowers consist of a flavonoid called quercetin which strengthens hair and skin cells and retains hydration in skin cells.
Culinary History and Uses
Butterfly pea flower has a mild, almost bland flavor, but they more than make up for lack of flavor with their intense natural color! This distinctly true blue is actually quite rare in the plant world, making it a popular choice for natural blue food coloring. Most recipes including butterfly pea play on its wild pigments and rely on additional ingredients for added depth of flavor.
The deep blue natural color of the butterfly pea has long been used throughout southeast Asian cuisine as a natural food dye. In Malaysia, a traditional dish called Pulut Tai Tai is prepared by adding the blue petals to glutinous sticky rice.
In Thailand, the butterfly pea flowers are often battered in tempura and fried. Perhaps most well known is Dok Anchan, or Thai butterfly pea tea. The blooms are steeped into a soothing and mild tea, usually flavored with lemongrass. This tea will undergo a seemingly magical color transformation when exposed to citrus, turning from brilliant sapphire to magenta and light pink in the blink of an eye.
The science behind the color transformation
The blue color of the butterfly pea flower petals is an indication of an antioxidant called anthocyanin. This is the same antioxidant pigment that gives blueberries and beets their distinct deep color. What is even more fantastic is the “magical” color change that transpires when citrus or other acidifying element is added to butterfly pea dye. With pH change, the color of the anthocyanin turns from blue to pink as it becomes more acidic.
Ready to see the transformation for yourself? Here’s a quick and easy guide to making butterfly pea flower tea:
Ingredients
1 C. Butterfly Pea Blooms
4 C. Water
1 small bundle Lemongrass
Lemon or Lime
Instructions
Place blooms and lemongrass into a large pitcher, pour boiling water over blooms and let sit for 10-15 minutes. This will yield a potent blue tea that can be served hot or iced. Serve tea with a wedge of citrus, allowing guests to change their tea from indigo blue to bubblegum pink in a matter of seconds! You can also adapt this tea into a latte, by adding steamed milk and sweetener of your choice.
We hope you enjoyed this introduction to the wonders of butterfly pea and its stunning flowers. If so, you’ll love our free monthly newsletter, which contains exclusive tips and tricks for farmers and gardeners of all skill levels. Sign up here.
