Thumba

Leucas aspera

leaf

Leaves and stems fried with potato in the Garo Hills; in Bangladesh, young leaves cooked with salt during famines.

Origin

India (Garo Hills) and Bangladesh

Season (United States)

all year round

Preparation

The leaves and tender stems are kept, rinsed and cooked for a few minutes; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Rosmarinic acid · Chlorophyll

Did you know?

Its small white flowers adorn the flower carpets of Onam, in Kerala.