First described in botanical texts in 1753 and native to tropical areas near the equator, the Butterfly Pea Flower has a long history in Ayurvedic traditional medicine, healing inflammation and enhancing well-being. Brimming with anthocyanins, it releases a beautiful blue dye when steeped in tea and is used to color food and specialty cocktails. The seedpods are edible as well, although not especially flavorful. As a tropical plant, it thrives in high humidity and warmth–site in a sunny, protected spot with a trellis to twine upon. Deadhead and prune to shape, leaving a few seedpods to replenish your supply if you wish.