Genjer Leaves
Estimated Inventory, lb : 0
Description/Taste
Genjer leaves are green in color. They are somewhat triangular, spoon-shaped leaves that grow in a rosette fashion. They may reach around 50 centimeters in height and 7 centimeters in width. They taste like a mix of spinach and long beans, and have a somewhat bitter tang. They also have an ammonia-like aroma. They are commonly used along with the flower buds and are blanched before use.
Seasons/Availability
Genjer leaves are available year-round.
Current Facts
Genjer leaves are botanically classified as Limnocharis flava. They may also be referred to as Yellow Velvetleaf, Yellow Burrhead, and Sawah Lettuce. They are an aquatic plant that is commonly thought of as a weed. They were once commonly harvested in paddy fields. They have been an important vegetable in many parts of Asia and can be found local markets, rather than large supermarkets.
Nutritional Value
Genjer leaves contain fiber, protein, amino acids, catetenoids and carbohydrates. They are also a source of vitamin A and vitamin B.
Applications
Genjer leaves are best used in cooked applications. To prepare them for use, first wash them and soften them by scrunching them gently with your hands. Cut them into bite-sized pieces, then blanch them. Genjer leaves are commonly used in stir fries and soups. They pair well with grated coconut, fish and shrimp, as well as flavorings like garlic, chile peppers, shallots, and peanut sauce. To store Genjer leaves, place them in a loose plastic bag in the refrigerator, where they will last for a couple of days.
Ethnic/Cultural Info
Genjer leaves are considered to be "poor people's food", such as in World War II when the Japanese occupied Java. In Indonesia in the 1960s, when there was poltiical unrest, Genjer became first a symbol of suffering and oppression, then a symbol of protest. A song titled Genjer-Genjer, sung in the Banyuwangi language of Java, became popular in that time; it was said to be used in an uprising and the subsequent assassination of a group of senior military personnel in 1965.
Geography/History
The origins of the Genjer plant are unclear. However, it is native to South America. It was introduced to Southeast Asia in the 1800s and spread throughout the region. It is perhaps most commonly used in Java and Sumatra, but also in Malaysia, Thailand, Vietnam, Myanmar and Sri Lanka.
Recipe Ideas
Recipes that include Genjer Leaves. One
is easiest, three is harder.| Steemit |
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Vegetable Genjer Stir Fry |
