Cyanotis

Cyanotis cristata

leaf · vegetable

Leaves and stems of a small dayflower, eaten as a vegetable in West Java.

Origin

Tropical Asia and Africa

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 juicy stem bears a single line of hairs, and its small blue flowers crowd into curved spikes.