Persimmon leaves

Diospyros kaki

leaf · infusion

Young persimmon leaves dried and steeped into a mild tea rich in vitamin C; in Nara, they wrap kakinoha sushi.

Origin

Japan and Korea

Season (United States)

all year round

Preparation

One teaspoon of dried leaves per cup, five to ten minutes in barely simmering water; the infusion is strained and drunk.

Molecules

In small amounts, not counted Vitamin C

Did you know?

Their tannin keeps the fish in kakinoha sushi fresh for several days: there, the leaf is unwrapped, not eaten.