Pygmy sorrel (Cissus producta)

Cissus producta

leaf · vegetable

Very sour leaves of a climber, tasting of sorrel, eaten as a vegetable in Gabon.

Origin

From Senegal to Uganda and Angola

Where to find it

It climbs in forests and gallery forests.

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 cut stems yield drinkable water.