Cynanchum leaves

Cynanchum ovalifolium, C. schistoglossum

leaf · vegetable

Leaves of climbers, bitter in the Moluccas, eaten with the young fruits; in Malawi, raw or cooked and salted, a popular side dish of the rainy season.

Origin

From India to Australia; East and southern 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 zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In the Moluccas it is called sayor makan darat, 'vegetable of the dry land'.