Vegetables In Leafy Vegetables

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Leafy vegetables constitute the bulk of African Indigenous Vegetables used throughout the continent (Maundu et al., 2009). African people obtain leafy vegetables in different ways. They may be harvested from the wild, from fallow and cultivated fields, or cultivated (Jansen van Rensburg et al., 2007). For most species, the young growth points and tender leaves are the plant parts used in the preparation of vegetable dishes. Petiole (and in some cases twigs) are also included, discarding old and hard stems (Vorster et al., 2002). Some vegetables such as Basella alba, Celosia argentea, Cleome gynandra, Corchorus olitorius, Launaea taraxacifolia, Vernonia amygdalina, Gnetum africanum, Talinum triangulare and some Amaranths are cultivated for their leaves. Vegetables are blanched, steamed, boiled, sun-dried or fried, depending on the culinary habits of communities (Barry et al., 2009). Generally, leafy vegetables are used as potherb or relishes in soups and stews, and combined with other ingredients (such as onions, tomatoes, spices) to accompany starchy…show more content…
Cassava roots are processed by various methods into numerous products. Maundu et al. (2009) reported that cassava leaves are the most important vegetable in the Congo Basin, and are used to a lesser degree in several other areas. Pumpkins (Cucurbita pepo, C. maxima and C. moschata) provide fruit and leaves, both of which are heavily utilized. Leaves are sold throughout Africa in their fresh or dried form. Cowpea (Vigna unguiculata) is also a leafy vegetable which is mainly grown as a pulse. Young cowpea leaves are harvested and consumed in at least 18 countries in Africa (Nielsen et al., 1997). Young pods are also eaten as a vegetable. Taro (Colocasia esculenta) is widely cultivated for its soft corms, very popular in sub-Saharan Africa. The leaves are consumed especially in western

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