Rhynchotechum leaves

Rhynchotechum ellipticum

leaf

Leaves of a shrub, cooked with fermented soybeans or pork in Mizoram.

Origin

Northeast India (Mizoram)

Season (United States)

April to August

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 bunch of about 100 g sells for 0.40 to 0.50 dollar.