Claoxylon leaves

Claoxylon indicum, C. longifolium

leaf · vegetable

Young leaves and shoots, steamed, in a spicy sauce, or used to wrap fish for grilling.

Origin

From India to New Guinea

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?

Its wood burns badly: it gives off a suffocating smoke.