Clerodendrum leaves

Clerodendrum bracteatum

leaf

Young leaves of a clerodendrum, cooked with meat or other vegetables in Mizoram.

Origin

Northeast India (Mizoram)

Season (United States)

January to October

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes with meat, rice or other vegetables; they are eaten cooked.

Molecules

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

Did you know?

At the Aizawl market, a bunch of about 200 g sells for 0.60 to 0.70 dollar.