Amischotolype shoots

Amischotolype mollissima

leaf · vegetable

Fleshy young shoots of a large herb from damp undergrowth, cooked as a vegetable in Indonesia.

Origin

From India to Indonesia

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?

Depending on where it grows, it stays knee-high or climbs up to eight metres.