Solenostemon

Coleus monostachyus

leaf · vegetable

Leaves of a West African coleus, cooked as a potherb; it has been grown for them.

Origin

From Senegal to Angola

Where to find it

In home gardens and along forest edges.

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 zeaxanthin · Vegetable nitrates · CalciumIn small amounts, not counted Rosmarinic acid · Chlorophyll

Did you know?

Its fresh leaves are among the richest in calcium: 437 mg per 100 g.