This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Keniker leaves are green, oft leaves with feathery, pointed tips. They are flat in nature and are typically 15 to 25 centimetres in length. They grow alternately on long, sturdy many-branched stems that can be slightly hairy. Keniker leaves have a distinct astringent scent when crushed or rubbed. Keniker leaves have a lemon-like taste with notes of mango.
Seasons/Availability
Keniker leaves are available year-round.
Current Facts
Keniker leaves are botanically classified as Cosmos caudatus. They may be referred to as Wild Cosmos in English, and Ulam Raja in Malay. This translates to the 'king's vegetable'. Although it is often found in traditional medicine, it is also used in salads and cooked dishes. It is found in local markets in Southeast Asia, rather than in grocery stores.
Nutritional Value
Keniker leaves contain a high level of antioxidants and flavanoids. They are a source of protein, carbohydrate, potassium, calcium, phosphorus, magnesium, iron, zinc, vitamin B and vitamin C. Studies have shown that they may have positive effects on blood pressure, bone loss and diabetes. They have anti-inflammatory, antibacterial and antifungal effects. They have been shown to inhibit the ativitiy of candida albicans and E. Choli.
Applications
Keniker leaves may be eaten raw in salads. They may also be used juiced, in smoothies. Keniker leaves are also found in cooked dishes, often cooked in coconut milk or with shrimp paste, onions, chiles and garlic. Keniker leaves are often a component in the Malay dish known as Nasi Kerabu. This comprises rice cooked with blue pea flowers and served with a variety of vegetables, prawn crackers and fish. Keniker leaves are also used in sweet green bean soups. Fresh Keniker leaves are prone to wilting. To store them, chop the bottom halves of the stems off and place the remaining 'bouquet' of leaves in a jar of water in the refrigerator, where it will last for a day or two.
Ethnic/Cultural Info
Keniker leaves are used in traditional medicines in Southeast Asia. They are traditionally used to enhance the appetite, to treat stomach disorders, and to strengthen the bones. They are also used in insect repellents.
Geography/History
The exact origins of the Keniker plant are unknown. However, the plant is native to tropical America and was introduced to the Philippines by the Spanish. The plant made its way through Asia and is now a popular vegetable in Indonesia and Malaysia. It is also naturalized in the tropical regions of Australia and Africa. The plant is an ornamental in the United Kingdom, where it has been grown as since the 18th century. The flowers of the Keniker plant are known there as an edible heirloom variety.
Keniker leaves are green with feathery, pointed tips and typically measure 15 to 25 centimeters in length. They grow alternately on sturdy, many-branched stems that may be slightly hairy. When crushed or rubbed, the leaves release a distinct astringent scent. Their flavor profile combines a lemon-like taste with subtle hints of mango, making them a unique addition to various culinary or aromatic applications.
Keniker leaves can be enjoyed in various ways. They are eaten raw in salads or used in juices and smoothies. In cooked dishes, they pair well with coconut milk, shrimp paste, onions, chiles, and garlic. A key ingredient in the Malay dish Nasi Kerabu, they add flavor to rice paired with vegetables, prawn crackers, and fish. Fresh Keniker leaves wilt quickly but can be stored for a day or two in a jar of water in the refrigerator.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Keniker leaves, botanically named Cosmos caudatus and known as Wild Cosmos in English, are popularly referred to as "Ulam Raja" or "the king's vegetable" in Malay. They are rich in antioxidants, flavonoids, and various nutrients like vitamins B and C, calcium, and potassium. Known for their medicinal properties, they may assist with blood pressure, bone loss, and diabetes, while also offering antibacterial, antifungal, and anti-inflammatory effects.
Seven Mile Market
Kota Sentosa Rd Sentosa, Kuching SARAWAK 93250
Keniker Plant: The Keniker plant is native to tropical America but was introduced to the Philippines by Spanish explorers. It spread throughout Asia and is now widely cultivated in Indonesia and Malaysia. It has also been naturalized in tropical parts of Africa and Australia. In the United Kingdom, the Keniker plant has been grown as an ornamental since the 18th century, and its flowers are recognized as an edible heirloom variety.
Keniker leaves are valued in traditional Southeast Asian medicine for their ability to enhance appetite, treat stomach disorders, and strengthen bones. Additionally, they are utilized in the formulation of insect repellents, showcasing their versatility in both health remedies and practical applications.
Keniker leaves are in-season @tekkacentre Singapore…Keniker leaves are vibrant green and grow on sturdy, many-branched stems which can be slightly hairy. Typically 15 to 25 centimeters in length and featuring feathery, pointed tips, these flat leaves emit an astringent scent when crushed or rubbed. Their flavor combines a lemon-like zest with hints of mango, making them a distinctive ingredient for culinary creations.
Keniker leaves are versatile in the kitchen. You can eat them raw in salads, blend them into smoothies, or cook them in dishes like Nasi Kerabu, a Malay dish featuring rice colored with blue pea flowers, paired with vegetables, prawn crackers, and fish. They are also used in sweet green bean soup. To store fresh Keniker leaves, trim their stems and place them in a jar of water in the refrigerator, keeping them usable for one to two days.
Keniker leaves are botanically classified as Cosmos caudatus and are sometimes called Wild Cosmos in English or Ulam Raja in Malay, meaning 'king's vegetable.' They are popular in Southeast Asia for their use in both salads and cooked dishes, as well as in traditional medicine. These nutrient-packed leaves provide antioxidants, protein, vitamins B and C, and minerals like potassium, calcium, and magnesium, with studies showing benefits for blood pressure, bone health, and diabetes management.
Keniker Plant: The Keniker plant is native to tropical America and was introduced to the Philippines by the Spanish. It spread through Asia, becoming a popular vegetable in Indonesia and Malaysia, and is now naturalized in tropical regions of Australia and Africa. In the United Kingdom, it has been cultivated as an ornamental since the 18th century, and its flowers are considered an edible heirloom variety.
Keniker leaves help you live forever. Available at Chow Kit market Kuala Lumpur , Malaysia…Keniker leaves have been traditionally valued in Southeast Asia for their medicinal properties. They are used to boost appetite, remedy stomach issues, and improve bone health. Additionally, they serve as a natural ingredient in insect repellents, showcasing their versatility in both health and practical applications.
