Overstory #141 - Edible Leaves
The place of green leaves in the diet
Green leaves are not equally appreciated in all parts of the tropics and thus play a varied role in the diets of distinct peoples. East and West Africans make frequent use of green vegetables. In parts of Latin America, green leaves are considered food for animals, although local or weedy species may be added to the cooking pot in times of food shortage or in remote regions. In the temperate zone, lettuce is an essential item in salads and is eaten uncooked. Crucifers of many kinds are also well known and used worldwide. The place of green vegetables in the diet is largely a matter of culture, training, and habit.
The role of green leaves in the diet may also be considered by noting how the green food is used. Probably the most common use in all parts of the world is as a boiled vegetable. By boiling, potential pathogens are thus eliminated, sometimes poisonous or irritating substances are neutralized, and spoilage is brought to a halt. Nevertheless, this technique reduces the leaf to a limp and soggy mass, which may not always be appetizing. Some nutrients may be destroyed by heating while others may be leached out. As a general rule, cooking should be as brief as possible. Some leaves may contain mucilaginous substances, which are often, but not always, appreciated. Frying leaves in oil or enveloped in batter preserves some of their unique characteristics and maintains their texture.