Aniseia leaves

Aniseia martinicensis

leaf · vegetable

Leaves of a bindweed, eaten as a vegetable in Malaysia and Indonesia.

Origin

Tropics worldwide

Where to find it

In rice paddies, ditches and damp fallow land.

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 Malaysia it is called ulam putih.