Hewittia

Hewittia malabarica

leaf · vegetable

Leaves gathered and cooked as a vegetable; in Uganda the Langi make a much-loved dish of them, onyebe.

Origin

Africa, tropical Asia and Polynesia

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 zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In Madagascar it is sown under ylang-ylang trees to cover the ground.