Cow-foot leaf (piper umbellatum)

Piper umbellatum

leaf

Young leaves and spikes eaten raw, steamed or boiled, with fish or rice.

Origin

South America, Java and the Philippines

Season (United States)

all year round

Preparation

The most tender leaves and the spikes are kept and rinsed; cooked, they need only a few minutes.

Molecules

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

Did you know?

Its large round leaves earn it the English name cow-foot leaf.