Thunbergia

Thunbergia lancifolia

leaf · vegetable

Young leaves gathered and cooked, somewhat tough, sometimes in the sour liquid left from soaking maize (Malawi, Zimbabwe).

Origin

From DR Congo to Mozambique

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 zeaxanthinIn small amounts, not counted Vegetable nitrates · Chlorophyll

Did you know?

Its flowers are sucked for their nectar.