Kohila leaves are dark green, heart-shaped leaves with a mild, slightly earthy flavor. They are also known as Malabar spinach or Chinese spinach, and are a popular ingredient in tropical and subtropical cuisines. Kohila leaves are versatile and can be used in many ways, including:
- Stir-fried
- Sautéed
- Added to soups, curries, and stews
Here are some other characteristics of kohila leaves:
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NutritionKohila leaves are rich in vitamins A, C, and iron. They are also high in fiber, which can help with stomach aches and hemorrhoids.
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TypesThere are two types of kohila leaves: local and exotic. Local kohila leaves have fewer segments, slower growth, and lower yields. Exotic kohila leaves have more segments, faster growth, and higher yields.
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PlantThe kohila plant, also known as Lasia spinosa, is a small tree that can grow to be 1–2 meters tall. It has a spiny, creeping stem and leathery fruits with a warty top. The plant can be found in swamps, riverbanks, ditches, and moist places in tropical and subtropical forests.
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