Baobab Leaves
Adansonia digitata (leaves) — Malvaceae
Italiano: Foglie di baobab
Description
Baobab Leaves (Adansonia digitata (leaves)) belongs to the Malvaceae family and is native to Africa. It thrives in Savanna, dry woodland environments across regions including Africa. Botanically, Baobab Leaves is fresh young leaves of the baobab tree, a major leafy vegetable across the Sahel. Dried leaves are 'lalo'.. The edible parts include Young leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, May and September. Nutritionally, Baobab Leaves stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Iron (2.0mg, 11% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Baobab Leaves offers a Mild, spinach-like, slightly sour flavor profile. Pluck young tender leaves; steam; pound or chop. Common culinary applications include Cooked greens, Dried leaf powder (lalo), Sauces. Popular preparations include Steam and mash with onion and groundnut. For storage, refrigerate fresh parts. Safety note: None; widely consumed. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Steam and mash with onion and groundnut
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Cooked greens, Dried leaf powder (lalo), Sauces Storage: Refrigerate fresh parts
Recipes
- Steam and mash with onion and groundnut
