Madeira vine (binahong)

Anredera cordifolia

leaf · vegetable

Fleshy leaves cooked as a vegetable, stir-fried or in soup, in China and Indonesia; the rhizomes are eaten too.

Origin

China and Indonesia (plant from South America)

Where to find it

Escaped from gardens, it covers hedges and trees in warm regions, from southern France to Australia; in Indonesia, it is grown in gardens for its leaves.

Season (United States)

all year round

Preparation

The fleshy leaves are rinsed and stir-fried or cooked for two to three minutes in a soup; the rhizomes are peeled and cooked. They are eaten cooked.

Molecules

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

Did you know?

Its fleshy leaves and aerial tubers make it so heavy that it can bring down a whole tree.