Waterleaf (talinum)

Talinum spp.

leaf

Tender, fleshy, slightly slimy leaves, cooked in edikang ikong and Nigerian soups, or like spinach.

Origin

West Africa, the Caribbean and tropical America

Season (United States)

all year round

Preparation

The leaves and tender stems are washed and added at the end of cooking, for a few minutes: they release a lot of water.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Mucilages

Did you know?

It regrows so fast that in Nigeria it is cut almost every week.