Jacquemontia

Jacquemontia tamnifolia

leaf · vegetable

Leaves gathered and cooked as a vegetable in Kenya and Tanzania, added to soup in Ghana.

Origin

Africa and tropical America

Where to find it

In fallow land, fields and along roadsides.

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 Tanzania, the juice of its leaves and roots is held to be an antidote to green mamba venom.