Spike-thorn root

Gymnosporia heterophylla

root

Roots boiled and eaten as a vegetable by the Maasai, from a small thorny tree of eastern and southern Africa.

Origin

From DR Congo and Sudan to southern Africa

Season (United States)

all year round

Preparation

The roots are washed, peeled and boiled until tender; they are eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its straight thorns, which are modified branches, reach ten centimetres; its hard wood makes spoons and throwing sticks.