Umrem Leaves
Estimated Inventory, lb : 0
Description/Taste
Umrem leaves vary in size and appearance, depending on their maturity at harvest, and range from small to large, averaging 7 to 22 centimeters in length and 2 to 20 centimeters in width. The leaves typically bear an ovate, heart-like shape tapering to a point and grow in opposite formations along the dark green, fibrous, fleshy stems. Each leaf’s surface is lightly textured with prominent branching veins and has a smooth, pliable, and papery texture. The leaf’s edges are also smooth to slightly wavy. Umrem leaves are dark green and faintly glossy when mature. The leaves are crisp, tender, and succulent and are primarily cooked before consumption. Umrem leaves have a fresh, herbal, grassy flavor that is reminiscent of spinach when cooked. The leaves can also seasonally develop a bitter, astringent nature, varying in intensity based on their growing environment.
Seasons/Availability
Umrem leaves are available year-round.
Current Facts
Umrem leaves, botanically classified as Clerodendrum colebrookianum and synonymous with Clerodendrum glandulosum, is a wild Asian species belonging to the Lamiaceae family. The dark green leaves grow on a perennial shrub that can reach 1 to 3 meters in height and are a naturally occurring species throughout Asia. Umrem is the Naga name for the species in Nagaland, a state in Northeastern India, and the edible leaves are a prevalent culinary ingredient throughout all the states within Northeastern India. The species is also known as East Indian Glory Bower in English and has over thirty-three different names among the tribes of Northeastern India, including Nephaphu in Assam and Arunachal Pradesh, Phuinum in Mizoram, Kuthab and Kutab-Manbi in Manipur, and Yay-iong, Sia-long, and Jarem in Meghalaya. Umrem leaves are favored for their mild flavor, nutritious properties, and versatility in a wide array of cooked culinary preparations. The leaves are foraged and grown on a small scale and are sold in tied bundles in markets throughout Asia for use as a vegetable in savory dishes.
Nutritional Value
Umrem leaves are considered a traditional ingredient in natural medicines throughout Southern and Southeast Asia. Various parts of the plant, including the leaves and roots, are used in remedies and the leaves are mainly prepared in boiled recipes, decoctions, extracts, and juices. Umrem leaves are believed to help with gastric issues, coughs, abdominal pain, and digestion. The leaves are used to lower fevers and blood pressure and contain antioxidant and anti-inflammatory properties to protect the overall health of the body. Beyond natural medicines, Umrem leaves have not been extensively studied for their vitamin and mineral content.
Applications
Umrem leaves have a green, vegetal, earthy, and sometimes bitter taste suited for cooked preparations. Young and tender leaves are sometimes eaten raw, but more research needs to be conducted before fresh consumption can be recommended. Umrem leaves are primarily blanched or lightly cooked to develop a tender consistency and mild flavor. The greens are popularly boiled and mixed with various meats and aromatics over steamed rice as a main dish. Umrem leaves can also be simmered with bamboo shoots and bamboo shoot water for added flavoring. In Northeastern India, Umrem is not typically sliced with a knife. It is preferred to tear, crush, and shred the leaves to help develop a deeper flavor. In Nagaland, Umrem is boiled, stir-fried, or sauteed. The leaves are favored for pork dishes and fish dishes. They can also be added to soups and stews. In Assam, Umrem is known as Nephaphu and is prepared in traditional dishes during the annual Rongali festival as a nutritious green. Umrem leaves pair well with aromatics such as garlic, ginger, chile peppers, and onions, sesame and perilla seeds, legumes, rice, banana flowers, bamboo shoots, pork, potatoes, turmeric, and mustard oil. Whole, freshly harvested Umrem leaves should be immediately consumed for the best quality and flavor. The leaves have a short shelf life and will only keep for a day or two in the refrigerator.
Ethnic/Cultural Info
Umrem is featured in folklore among the Ao tribe in Nagaland. The “Tale of Luzung and Umrem” retells the story of why Umrem leaves become seasonally bitter. Legend has it that when the world was young, all animals, humans, and plants spoke the same language. One day a cicada, known as luzung, saw a beautiful Umrem plant and sat on a branch and began to sing a song. The cicada sang a song about grain bins being empty after the harvest was consumed, melodiously crooning “Nung-zung, nung-zung, nung-zung” meaning “grain bins empty.” The Umrem plant supporting the cicada while it sang heard his beautiful song and fell in love. Luzung and Umrem immediately decided to get engaged, but shortly after their engagement, the cicada suddenly left. Umrem was sad at his departure and waited for the cicada’s return. Years went by, and Umrem eventually fell in love with an ant and started a new life, no longer waiting for luzung. Life was happy for Umrem until she heard luzung’s faint song one evening. Umrem became bitter at the song and the entire plant transformed from being delicious to bitter and unpalatable. It is said among Ao tribes that Umrem is a favorable plant throughout the year except for when cicadas seasonally arrive, typically during the rainy season. During this time, Umrem leaves become bitter out of resentment for the abandoned love. This fable was notably featured during an online folktale story telling competition hosted in 2021 by Naga Manu Production, a company based in Nagaland.
Geography/History
Umrem leaves are native to Asia and have been growing wild since ancient times. The species thrives in subtropical to tropical regions, especially in parts of India, Bangladesh, Myanmar, Thailand, Bhutan, Nepal, China, Indonesia, and Malaysia. In India, Umrem is typically found in northeastern states and is foraged from wild plants as a medicinal and culinary ingredient. The species can be seen naturally growing along forests edges, roadsides, paths, clearings, rivers, and in protected, slightly shades locations. It is important to note that in some areas of Asia, Umrem is considered a vulnerable species and is at risk due to overharvesting. The species is now being grown as a home garden plant, especially in Northeastern India, to help with conservation of wild populations to preserve future availability. Today, Umrem leaves are freshly harvested and sold through local markets throughout Southern, Southeastern, and East Asia. The Umrem leaves featured in the photograph above was sourced through a local market in Dimapur, a city in Nagaland near the Assam border in Northeastern India.
Recipe Ideas
Recipes that include Umrem Leaves. One
is easiest, three is harder.| Blending Flavours |
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Mudru:A Stew Of Vegetables & Fish |
