This dense vine with richly-pigmented indigo blue flowers is native to equatorial Asia, where it thrives in sunny, humid conditions. Not just ornamental, the blooms can be harvested for culinary purposes; the petals contain anthocyanin pigments traditionally used to color teas, cocktails, and sticky rice desserts. Make your own herbal tisane by pouring boiling water over the dried blossoms, followed by a sweetener. Add lemon juice and watch the color of your tea morph slowly from blue to violet-pink!
