It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant are its vivid deep blue flowers; solitary, with light yellow markings. They are about 4 cm long by 3 cm wide. There are some varieties that yield white flowers.
In Thailand, a syrupy blue drink is made called nam dok anchan (น้ำดอกอัญชัน), it is sometimes consumed with a drop of lime juice to increase acidity and turn the juice into pink-purple. In Burmese and Thai cuisine the flowers are also dipped in batter and fried.
1. 5- 10 Dried butterfly peas / 300 ml. of water / 2 tablespoons of honey / 4 tbsp of syrup.
2. Heat the water and then add dried butterfly peas. Leave for 3-5 mins and then pick them up.
3. Add honey and syrup and then stir well.
4. If you would like to make it to be the punch. Add 200 ml. of butterfly pea water with 4 tbsp of honey and 6 tbsp of syrup and 100-150 ml. of lime juice and 1 of iced soda water. Mix well and add ice.
5. Tea : Add 3 Dried butterfly peas with 1 glass of hot water. Wait for the color of water change to blue or more. Add sugar / honey / syrup as you want.
6. If you add a little of lime juice, the color of water will change to violet. Add ice if you want.
Tips : The drink should be taken after making for the best results for the temperature of tea should lower than 60 degree.