Melinjo leaves

Gnetum costatum, G. gnemon

leaf

Tender young melinjo leaves, cooked with its catkins and green fruits in sayur asem, Java's sour soup.

Origin

Indonesia

Season (United States)

all year round

Preparation

The young leaves are rinsed and cooked for five minutes in the soup, with the catkins and green fruits; they are eaten cooked.

Molecules

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

Did you know?

The whole tree is eaten: leaves, catkins, fruits, and seeds flattened into chips (emping).