Aporosa leaves

Aporosa microstachya

leaf · vegetable

Leaves with a long drawn-out tip from a small tree of the humid forests of Thailand and Malaysia, eaten as a vegetable.

Origin

From Burma to Singapore

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, one of its names, kangkong udang, makes it “shrimp water spinach”.