Galam ironweed

Centrapalus pauciflorus

leaf · vegetable

Leaves cooked in porridge in Tanzania; a tea is also drunk from them as a remedy.

Origin

From Cape Verde to Eritrea and Mozambique

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?

Its seeds give an oil being studied for paints and plastics.