Caylusea

Caylusea abyssinica

leaf · vegetable

Tender leaves and stems, gathered, chopped and cooked with other vegetables, enriched with pumpkin or sunflower seeds or groundnut paste.

Origin

East Africa

Where to find it

In fields and along paths on the highlands of Ethiopia and Kenya.

Season (United States)

all year round

Preparation

The young shoots are picked before flowering and washed; they are eaten cooked, a few minutes in water.

Molecules

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

Did you know?

It is sometimes planted for its flowers.