Papait

Glinus oppositifolius

leaf · vegetable

Small bitter leaves of a slender herb of land that floods and then dries out, cooked with fish or meat; sometimes grown after the rice harvest and sold at markets.

Origin

Tropical Africa and Asia, as far as Australia

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 zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In Ilocano, papait means 'bitter'.