Pterococcus

Plukenetia corniculata

leaf · vegetable

Sweet, heart-shaped, toothed leaves of a woody vine, cooked in coconut milk, from northern India to the Moluccas; grown in the shade on sandy soils.

Origin

From northern India to the Moluccas

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?

Its fruit is a capsule with four wings or four horns: its Latin name, corniculata, means “horned”.