Ebolo (redflower ragleaf)

Crassocephalum crepidioides

leaf

Fleshy leaves with a slightly bitter, fruity taste, cooked in sauce or soup in Nigeria and Cameroon.

Origin

Tropical Africa, naturalized in Asia

Season (United States)

all year round

Preparation

Always cooked, and not every day: like groundsel, it contains alkaloids toxic to the liver.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

It first grows on burned and cleared land, hence its English name “fireweed”.