Harlequin glorybower (kusagi)

Clerodendrum trichotomum

leaf

Strong-smelling young leaves, blanched for a long time then dried, cooked as namul or with rice.

Origin

Japan, Korea and China

Where to find it

Along roadsides, woodland edges and waste ground in Japan.

Season (United States)

April to June

Preparation

Always blanched with the water discarded, then rinsed: raw, they are bitter and very pungent.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Rosmarinic acid

Did you know?

Its Japanese name means “stinking tree”: its crushed leaves smell strong, but its flowers smell of jasmine.