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http://fshs.org/proceedings-o/1968-vol-81/318-329%20%28MORTON%29.pdfThis article by Morton is interestingShe says the leaves of a bunch of fruit trees are edible....Mangoes, cashews, spondias (several species), Eugenias (and syzygiums ), emblic, antidesma, jackfruit, mulberry, soursop, sapodilla, persimmon ...and more...
Quote from: ASaffron on February 04, 2015, 02:05:54 AMhttp://fshs.org/proceedings-o/1968-vol-81/318-329%20%28MORTON%29.pdfThis article by Morton is interestingShe says the leaves of a bunch of fruit trees are edible....Mangoes, cashews, spondias (several species), Eugenias (and syzygiums ), emblic, antidesma, jackfruit, mulberry, soursop, sapodilla, persimmon ...and more...I have not looked at the PDF. My guess she is referring to making a (medicinal) tea from some of those trees leaves. I doubt you can eat those leaves day after day without getting ill....that's my instant take
You can also cook and eat passionfruit leaves and the water that's left is a sedative I use the young red leaves from the Suriname cherry to get rid of heart burn.There is also a big difference between eatable and good tasting
Thanks for posting, I have heard before the good to eat leaves suitable for salads are Bael (Aegle marmelos) and Baobab (Adansonia digitata). Growing Bael, but unsure if I have the room for Adansonia digitata. Adansonia digitata is tempting to grow, even if it never fruits (since the leaves are valued as a food).
I just eat them raw, they taste resin-y but I like it.
Quote from: From the sea on February 04, 2015, 06:49:37 AMYou can also cook and eat passionfruit leaves and the water that's left is a sedative I use the young red leaves from the Suriname cherry to get rid of heart burn.There is also a big difference between eatable and good tasting how would you prepare the suriname cherry leaves, raw, in meals, or tea.
great topic, it's very important to me as we are building a food forest and use to grow many species as for instance persimon, eugenia uniflora, repanda, pyriformis, moringa, baobab and a lot of other myrtaceae as for instance guabiju, feijoa or guavas.I tasted the baoba raw leaves today and surprised me with a good flavour, so I will be doing salads... the trees are small now, I hope we can grow them in pots.2400 calcium /100 gr of leaves is a lot!