Green Grass Jelly Leaves
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Green Grass Jelly leaves are long, spade-shaped green leaves. They grow to around 17 centimeters in length. The leaves, which occur on a vine-like plant with a hairy stem, should be used when they are young and shiny, as this is when they have been found to have the highest content of active substances. The leaves selected are typically picked from the lower portion of the stem. Green Grass Jelly leaves have a neutral, mild flavour with just a hint of grassy notes.
Green Grass Jelly leaves are available year-round.
Green Grass Jelly leaves are botanically known as Cyclea barbata Miers. The plant is usually found in the wild and is used to make an agar-like jelly called 'Cincau Hijau' in Indonesia. The leaves are crushed in water and are left to set. They are cut into cubes before they are eaten with a sweet syrup.
Green Grass Jelly leaves contain tannins, which can help with stomach ailments. They also contain alkaloids, calcium, phosphorus, vitamin A and vitamin B.
Green Grass Jelly leaves are used to make jelly. They are first washed, then stripped off the main stem of the leaf. They are immersed in a tub of water and are then crushed, usually by hand, to allow the active compounds of the leaves to be released. Alternatively, they are blended and then sieved. The tub is placed in the refrigerator, there the liquid cools and sets. The resulting jelly is cut into bite-sized pieces and used in iced drinks. In Bali, these drinks usually comprise of coconut milk and brown sugar.
Green Grass Jelly leaves are used medicinally in Southeast Asia, particularly in Indonesia. There, they are used to cure ailments from high blood pressure to intestinal diseases. The bitter roots of the plant are also used in local medicine to help with fevers.
The exact origins of Green Grass Jelly leaves are unknown. However, they grow naturally in China, India, Myanmar, Thailand, Vietnam, Indonesia and Laos.
Recipes that include Green Grass Jelly Leaves. One is easiest, three is harder.
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