Marsdenia leaves

Marsdenia formosana

leaf

Leaves and shoots of a climber, cooked with fermented pork in Mizoram, all year round.

Origin

Northeast India (Mizoram)

Season (United States)

all year round

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes with meat, rice or other vegetables; they are eaten cooked.

Molecules

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

Did you know?

At the Aizawl market, a bunch of about 100 g sells for 0.60 to 0.80 dollar.