Squash leaves

Cucurbita spp.

leaf

Young leaves and tendrils stir-fried, widely eaten in Africa and Korea, rich in iron.

Origin

Africa and Asia (use)

Season (United States)

June to September

Preparation

The young leaves and tendrils are kept, the prickly strings peeled from the stems and the backs of the leaves, then they are cooked for five to ten minutes in a sauce, soup or stir-fry; they are not eaten raw.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Plant iron

Did you know?

A squash plant trails or climbs 5 to 15 metres with its tendrils; its five-lobed, long-stalked leaves are picked young.