Yanrin

Launaea taraxacifolia

leaf

Bitter leaves, raw in salads or cooked in efo riro and Yoruba soups.

Origin

West Africa (Nigeria, Benin)

Season (United States)

all year round

Preparation

The leaves are washed and cut into strips; cooked, a few minutes is enough.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Like lettuce and dandelion, its cut leaves ooze a white milk.