Lá mơ (skunkvine)

Paederia foetida

herb · leaf

Leaves with a very strong sulfurous smell, raw with meats and salads, or cooked in an omelet, where their smell softens.

Origin

Southeast Asia and China

Season (United States)

all year round

Preparation

The leaves are washed and chopped just before serving; for omelet, they are mixed into the beaten eggs.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

Its English name, “skunkvine”, says enough about the smell of the crushed leaves.