Turkscap

Beginning in late winter, the tender young leaves sprout from the perennial roots, giving greens for salads or cooking. As the weather heats up and the plants get bigger, the leaves quickly loose their tenderness, become a little fuzzy and are better cooked or used for dolmas. Harvest the red flowers in late spring and summer to adorn your salads. But remember to leave some blooms to the bees so that the plant will produce the sugary, cucumber-tasting Mexican apples in the fall.

Turks cap leaves should be washed and hydro-cooled and can be stored for a couple of days fresh. They can also be preserved like grape leaves. The flowers are extremely perishable and should be plucked just before they are served fresh. You can also dry the flowers and make a hibiscus-like tea out of them – the Mexican apple plant is related to hibiscus. Whether they are the size of marbles or pinballs, Mexican apples shrivel quickly due to their low water content and should be eaten or processed soon after harvest.