Cashew leaves

Anacardium occidentale

leaf

Reddish, astringent young leaves, raw as ulam with sambal belacan, or blanched.

Origin

Malaysia, Indonesia and Thailand

Season (United States)

all year round

Preparation

The shoots are rinsed and eaten raw, whole, alongside rice and sambal.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

The young leaves are red or bronze: they are picked before they turn green.