Wild bindweed leaves

Convolvulus farinosus

leaf · vegetable

Young leaves, gathered and cooked alone or with amaranth or cowpea, with coconut milk or groundnut.

Origin

East and southern Africa, Madagascar

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?

It also grows in the western Mediterranean.