Butterfly Pea Flower (Clitoria ternatea)

Also known as ‘Asian pigeonwings’, a wild bloom of a vine plant. Used as a floral ingredient to make a bright colored tea or edible dye in cooking, baking, or decorating. Colour changes by adding more or less lemon or acid to it.

Butterfly pea flowers have analgesic and anti-inflammatory properties.

To make Tea: Steep 12 dried butterfly flowers in a cup boiling water, 15 minutes later, or when no color is left in the petal, strain the liquid and discard the flowers.Just add honey to taste, pour into a transparent serving glass. Add lemon juice to make it purple, add more will turn fully pink.