Dendrolobium

Dendrolobium umbellatum

leaf · vegetable

Young leaves, sometimes eaten as a vegetable or as seasoning.

Origin

From East Africa to the Pacific

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?

In the Moluccas, the young leaves go into a remedy for women after childbirth.