Did you know that pumpkin leaves are often left behind when pumpkins are picked, and that many people around the globe simply don’t know how nutritious and delicious this edible green is?
Pumpkin leaves are a good source of iron and vitamin K, and taste like a fresh and crunchy cross between asparagus, broccoli and spinach. When young, these leaves can be eaten fresh in salads but once they’ve matured - steaming or sautéing the leaves brings out a lovely sweetness with each and every bite. as some varieties may have a more bitter flavour. Next time you feel like experimenting with a new ingredient, give pumpkin leaves a try in your next stir-fry, soup, stew, casserole or wrap.
Download PDF (9MB) the full Future 50 Foods report.