Ivy gourd leaves

Coccinia grandis

leaf

Tender shoots and leaves of the ivy gourd, cooked in clear soup in Thailand (kaeng jued tamlueng) or stir-fried.

Origin

Southeast Asia and India

Season (United States)

all year round

Preparation

The tender shoots and leaves are rinsed and cooked for two to three minutes in a clear soup or stir-fried with garlic; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In Thailand, the vine climbs the fences of almost every garden: it is picked in passing.