Wild Passionflower Greens
Estimated Inventory, lb : 0
Description/Taste
Wild Passionflower greens range in size and shape, depending on maturity, and the leaves and shoots are generally harvested young. The dark green leaves grow along climbing vines, and each leaf has 3 to 5 lobes with slightly serrated edges. The leaves also have a slightly textured appearance, crinkled surface, and semi-thick nature. One distinct feature of the species is the layer of tiny hairs along the leaves, stems, and tendrils. The stems and vines also have a cylindrical shape, being pale green when young and growing tough and woody with maturity. In addition to the vines and leaves, the species produces seasonal flowers and fruits. The white to cream-colored flowers are flushed with purple-pink hues and average 5 to 6 centimeters in diameter. After pollination, the blooms transform into small, oval, round fruits, approximately 2 to 3 centimeters in diameter. The fruits ripen from green to shades of yellow or red and encase a small amount of aqueous pulp with edible, crunchy black seeds. The fruits are also enveloped in hairy, green bracts, giving them a spikey, caged-in appearance. Wild Passionfruit greens are not edible raw and must be cooked before consumption. Cooked greens have a mild, green, subtly grassy, and vegetal taste.
Seasons/Availability
Wild Passionflower greens are available year-round in tropical climates.
Current Facts
Wild Passionflower greens, botanically classified as Passiflora foetida, are the young leaves, tendrils, and shoots belonging to the Passifloraceae family. The species is an evergreen, herbaceous creeping vine extending 1.5 to 6 meters in length and thrives in tropical climates worldwide, climbing over walls, trellises, trees, rocks, and fences. The species’ scientific name, foetida, roughly translates from Latin to mean “stinking,” a moniker derived from the vining plant’s unusual odor, especially when the leaves are bruised or crushed. Beyond their curious aroma, Wild Passionfruit greens are known for their tiny, edible fruits, and fruits and leaves are widely consumed among Southeast Asian communities as a culinary ingredient. Wild Passionflower greens are known by many regional names, including Pokok Buah Letup, Buah Letup, Buah Ulat Bulu, Buah Letup Kelambu, Running Pop, Stoneflower, Bush Passion Fruit, Wild Maracuja, Wild Water Lemon, Love-In-A-Mist, Hairy Passiflora, and Stinking Passionflower. The greens are not commercially cultivated but harvested from wild plants and vines grown in home gardens. Wild Passionflower greens must be cooked before they are eaten and are utilized as a culinary and medicinal ingredient, especially among communities in South America, on the island of Borneo, and in other regions throughout Southeast Asia.
Nutritional Value
Wild Passionflower greens are a source of potassium to balance the fluid levels within the body, magnesium to control nerve functions, phosphorus to repair cell tissues, calcium to build strong bones and teeth, and fiber to regulate the digestive tract. The species also contains antioxidants to protect cells against free radical damage and has anti-inflammatory and antidiarrheal properties. The leaves are crushed and used topically on ringworm, acne, and other skin irritations, or they are boiled, and the water is poured over rashes and ulcers. The boiled water is also ingested to soothe asthma symptoms, reduce blood pressure, and assist in diabetes. In natural medicines, tea is made with dried leaves and drunk for overall health.
Applications
Wild Passionflower greens have a mild, green, and vegetal flavor suited for cooked preparations. The greens are considered toxic when raw and must be simmered, steamed, stir-fried, or sauteed. Before cooking, Wild Passionflower greens are traditionally washed in water to remove saponins. When the greens are swished in water, bubbles form around the shoots and leaves, indicating that the saponins are leaving the greens. This process should be repeated until no more bubbles occur. This also helps to remove bitterness. Once prepped, Wild Passionflower greens can be stir-fried with vegetables, aromatics, and spices, made into ulam and served with rice, or steamed and served as a simple side dish. In addition to the greens, Wild Passionflower fruits are also consumed and eaten fresh or blended into various drinks. The fruits are also used as an edible topping over parfaits, cakes, ice cream, custards, and puddings. Wild Passionflower greens pair well with aromatics such as garlic, ginger, onion, and chile peppers, herbs including cilantro, mint, and parsley, soy sauce, fish paste, baby corn, eggplant, and bell peppers. Whole, unwashed Wild Passionflower greens should be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
One of the distinct characteristics of Passiflora foetida is its ability to act as a natural bug trap in home gardens. In Southeast Asia, the climbing plant is favored for its hair-covered vines, stems, and leaves, as these hairs excrete a sticky substance. When insects land on the plant, they often become stuck, and the vines are planted near homes and vegetable gardens as a barrier against harmful insects. Passiflora foetida vines are also a nostalgic plant in the Philippines. Adults often recall seeking out the subtly sweet fruits on the vines as a snack when walking to and from school when they were kids. They also used the soft, overly ripe fruits as a playful object, thrown at friends, and incorporated into childhood games.
Geography/History
Passiflora foetida is native to regions of South America, Central America, and the West Indies and has been growing wild since ancient times. The species thrives in tropical to subtropical climates and was spread through human and animal intervention to the rest of the Caribbean, Mexico, and into the Southwestern United States. Over time, Passiflora foetida expanded into Southeast Asia, tropical Africa, and Oceania and naturalized as a wild species and home garden plant. Wild Passionflower greens are not commercially grown, but the species is prevalent as a culinary and medicinal ingredient. Today, Wild Passionflower greens thrive in moist, rich soils in forests, along mountainsides, roadsides, pastures, fences, and in home gardens. The species has an aggressive growth habit and is often labeled as an invasive plant in some regions worldwide. Wild Passionflower greens are harvested fresh and sold through local markets or directly through growers.
