Nidorella

Nidorella microcephala

leaf · vegetable

Leaves eaten as a vegetable in Malawi, well into the dry season.

Origin

From Tanzania to South Africa

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?

It belongs to the daisy family.