I was reading a cook book on Parsi (?Persian-Indian) cooking and I read that coleus and the gray fuzzy-leaf annual plectranthus amboinicus or Cuban oregano is edible. Has anyone tried these? The cookbook batters them and frys them - I guess like zuchinni blossoms.
Hello... I'm not sure the plant you're talking because there are a few herbs that when I'm asking people at the green house and they all said it's Cuban Oregano even it's totally two different plants. Here are the two "Cuban Oregano". Is the first one look like the plant you're talking about?
My apologies, I neglected to capitalize and italicize in my original post the the botanical name Plectranthus amboinicus
growing4it, Apology is not nececery, it's right there, I just needed to find a book like "Botanical For Dummies"
