Asystasia

Asystasia gangetica, A. mysorensis

leaf · vegetable

Leaves and young shoots, boiled with cowpeas, tomatoes, coconut milk or groundnuts; a popular vegetable in places, a famine food elsewhere.

Origin

Tropical Africa and Asia

Season (United States)

all year round

Preparation

The leaves and young shoots are washed and cooked for five to ten minutes, boiled or in a sauce; they are eaten cooked.

Molecules

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

Did you know?

In Tanzania they are sometimes found on local markets at the start of the rains.