Ludwigia leaves

Ludwigia abyssinica, L. erecta

leaf · vegetable

Leaves gathered and cooked as a vegetable (DR Congo, Malawi, Tanzania); in Somalia, in a sauce for maize and porridge.

Origin

Africa; one species comes from tropical America

Where to find it

Along ponds, marshes and rice paddies.

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 DR Congo the plant is also used to make vegetable salt.