Cissus leaves

Cissus spp.

leaf · vegetable

Tart leaves and young shoots of wild climbers, eaten mixed with other vegetables in Indonesia, or cooked in Gabon.

Origin

From India to southern China, and Central Africa

Where to find it

In rainforests, where the vines climb the trees.

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 Gabon and DR Congo, people drink the clear sap that flows from cut stems.