Leafy Vegetables

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 foods, such as maize, sorghum, cassava, yam and plantains. Some species are secondarily used as leafy vegetables.

They are often mixed with the plant leaves (Maundu et al., 2009). Flowers of species such as Cleome gynandra, Celosia argentea, Ceratotheca sesamoides, Cucurbita moschata, Lippia multiflora, Moringa oleifera and Solanum spp. are usually considered part of the harvest. Unlike other species, flowers of Hibiscus sabdariffa are very important in many countries. Freshly harvested leaves and calyces are added to sauces. The stewed green calyces are added as a condiment to rice dishes in Senegal. The dried red calyces are commonly used to prepare tea. The calyces are also boiled to make a syrup concentrate. Due to their high intrinsic pectin content, roselle jams and jellies are also popular, particularly in