Gisekia

Gisekia pharnaceoides

leaf · vegetable

Sometimes eaten as a vegetable in East Africa, as a condiment in DR Congo and Chad, and in times of famine in West Africa and India.

Origin

Tropical Africa and Arabia

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 East Africa it is eaten to regain strength.