Copperleaf (Fijian acalypha)

Acalypha wilkesiana

leaf

Young shoots cooked as a green vegetable in Fiji; in Vanuatu, a green cultivar is planted against famine.

Origin

Fiji and Vanuatu

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 zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Its copper-leaved cultivars adorn tropical gardens under the name copperleaf.