African milkvetch leaves

Astragalus atropilosulus

leaf · vegetable

Cooked leaves, a side dish in Malawi, sometimes mixed with black nightshade.

Origin

From Sudan to South Africa, and Yemen

Where to find it

In the mountain grasslands of East Africa.

Season (United States)

all year round

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes, boiled, steamed or in a sauce; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Vegetable nitrates · Chlorophyll

Did you know?

In Kenya, women are given a decoction of its roots in hot milk after childbirth.