Guizotia leaves

Guizotia scabra

leaf · vegetable

Tender young leaves, boiled, in Uganda and Tanzania; in Ethiopia, in times of famine; the seeds are eaten too.

Origin

Tropical Africa and Yemen

Where to find it

In highland grasslands and fallow land; it is the wild cousin of niger seed, grown in Ethiopia for its oil.

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 Uganda its roasted, ground seeds make a paste that is mixed into vegetables.