Chinese pistache shoots

Pistacia chinensis

leaf · vegetable

Young shoots and leaves of a wild pistachio, eaten cooked as a vegetable.

Origin

China

Season (United States)

all year round

Preparation

The young shoots are blanched for two to three minutes, the water thrown away to soften their bitterness, then stir-fried or dressed; they are eaten cooked.

Molecules

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

Did you know?

The tree is planted along streets for its bright red autumn foliage.