Dayflowers

Commelina africana, C. benghalensis

leaf · vegetable

Leaves and young shoots, boiled in water or milk, seasoned with sesame or groundnut paste in East Africa; steamed in Indonesia.

Origin

Tropical Africa and Asia

Where to find it

In fields, gardens and damp roadsides throughout 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

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

Did you know?

A variety of the African dayflower is grown as a vegetable.