Picria leaves

Picria fel-terrae

leaf

Leaves and shoots of a small herb, cooked with meat or dried in Mizoram.

Origin

Northeast India (Mizoram)

Season (United States)

May to December

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 small bunch of about 50 g sells for 0.20 to 0.40 dollar.