Digera

Digera muricata

leaf

Leaves and young shoots of a wild amaranth, cooked as a vegetable in Kenya, Ethiopia and India, in curries; sometimes grown and sold at local markets.

Origin

East Africa and India

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. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted ChlorophyllWhat slows things down Oxalates

Did you know?

It grows as a weed in fields, hence its name false amaranth.