Kipeit

Maesa latifolia

leaf · vegetable

Young leaves and shoots, especially the thin smooth ones, eaten as a vegetable by the Sundanese; wild and cultivated.

Origin

Java, Sumatra

Season (United States)

all year round

Preparation

The young thin leaves are rinsed and eaten raw with rice and sambal, or cooked for two to three minutes; the tougher ones are left.

Molecules

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

Did you know?

Kipeit is its name in West Java.