Wild fig leaves

Ficus spp.

leaf

Young leaves and shoots of several wild figs, eaten cooked as a vegetable, in coconut milk or steamed, especially in Papua New Guinea; sometimes raw, in salads in the Philippines.

Origin

From Southeast Asia to New Guinea and the Solomon Islands

Where to find it

In Papua New Guinea, the young leaves are sold in bunches at the markets of Port Moresby and Lae.

Season (United States)

all year round

Preparation

The white latex of some wild figs is said to be very toxic: only the young leaves and shoots are eaten.

Molecules

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

Did you know?

In Ambon, people munch the leaves of one of these figs when they are no more than three days old, to soften the heat of sauces.