Vegetable - Gogu Leaves - Other Tips

Gogu Leaves (Sorrel)

1. Cooking with Gogu :
   • Gogu (Roselle) paste :Grind Gogu (Roselle) leaves with garlic, green chillies and salt to make Gogu (Roselle) paste, which can be added to vegetables or had as a chutney.
   • Blanched Gogu:Cut the leaves in pieces. Blanching can be done by boiling or steaming. Put the leaves in a wire basket, submerge them completely in the boiling water, cover with a lid, and blanch for 3-4 minutes. To blanch by steaming, put the leaves in a steamer basket and suspend it above an inch or two of boiling water. Cover the pot, and begin timing(3-4 minutes) as soon as steam starts to escape from under the lid. With either method, shake the basket a couple of times to ensure that all vegetable surfaces are exposed to the heat. After the allotted time, remove the basket, and plunge the vegetables into a bowl of ice water to stop the cooking. Once cool, remove them, drain thoroughly and add to your recipe.
   • Torn Gogu :Remove the leaves from the stalks and tear them roughly with your hands in small pieces. The torn leaves are usually used for blanching or for tempering.
2. Selection :
   • Look for Gogu that have firm, unwilted leaves that are vividly deep green in colour with no signs of yellowing or browning. Leaves that are smaller in size will be tenderer and have a milder flavor. They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter.
3. Storage :
   • Store unwashed collard greens in a damp paper towel in a plastic bag. They should be placed in the refrigerator crisper where they will keep for three to five days, but the sooner they are eaten, the less bitter they will be.

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