Besides the fruit, the leaves of the papaya tree are also edible. The taste is quite bitter and can be processed as a vegetable. In Mexico, meat is often baked in papaya leaves to make the meat more tender. The leaves are also widely used as medicine, for example by processing them in tea.
Few people know that in addition to the mango itself, the leaves of the mango tree are also edible. Rumor has that mango leaves can have positive effects on our health. The leaf is glossy and has an elongated acuminate shape. When the leaves are young, they have a red-purple color that changes to a beautiful, deep green color as they ripen. The young green leaves are very juicy and can be eaten raw or cooked, but you can also make delicious herbal tea from them.
These pretty leaves are the leaves of the moringa tree, which is often referred to as the miracle tree. Almost all parts of the moringa are useful and very nutritious. The beans, seeds, roots, flowers and leaves can be eaten and the juice and oil used for medicines and dyes. The tree is therefore increasingly used to combat malnutrition in developing countries.
The Japanese eat almost every part of the wasabi plant, including the wasabi flowers. Wasabi flowers are small, cross-shaped white flowers that bloom from fall into early summer. They are decorative and tasteful. Each flower stem has both open and new, closed flower buds. Both the stem and the flowers have the unique wasabi flavor; slightly sweet with a slightly sharp aftertaste.
Kinome is the young leaf of the Sansho (prickly ash). It has a taste similar to curry leaves; citrusy with a hint of mint. Plus, it numbs the tongue, just like szechuan peppers do. This numbing effect is caused by a confusion in the nerves called 'sanshools'.
Wasabi leaf is a large, heart-shaped leaf with a mild spicy wasabi flavour. Thinly sliced wasabi leaf, marinated with ponzu sauce makes creates a rich, bold, citrus salad. Wasabi leaf is popular in Japan and is often baked in tempura batter or stir-fried.
To eat cactus Leaf, the spines must first be removed. This can be done by going over the skin of the blade with a knife. Cactus Leaf can be prepared in different ways, it's great for the BBQ or for cooking. The cactus leaf cannot be consumed raw.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. Lemon Verbena has a sweet taste which reminds to sparkling lemon. The texture of the leaf is strong and crunchy.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. The taste of Bronze Fennel is weet and has the flavour of sparkling lime. This product has a strong texture.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. The Pelar Leaves have a fresh taste and the leaves have a citrus flavour. The leaves have a soft and dry texture.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. The Olive Tops have a fresh taste and as the name says, the leaves taste to olives. The texture of the tops is soft.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. The Citrus Leaves have a fresh taste and as the name says, the leaves taste to mint and citrus. The texture of the leaf is soft.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. The Bleu pepe leaves have an extra peppery taste, the leaves are strong and have a deep blue colour.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. The Pineapple mint has a fresh taste and as the name explains, the taste is a combination between pineapple and mint.
For when you like taste and beautifulness. To surprise, amaze and creating atmosphere. The Alaskan nastrium leaves have a peppery taste and contain a soft texture. The leaves are blue green coloured.
The leaf is decorative and silver-coloured on the inside. Citra Leaves have a bold, sour citrus taste. It's reminiscent of Granny Smith apples or light citrus. The sour taste is present in both the leaf and the stem.
Cuzco Leaves is a leaf with cucumber taste. When used raw it is a visually attractive ingredient. It makes rich dishes taste fresher and lighter. Use (part of) the leaves, as the stem may be too strong in taste.
Kaffir Lime Leaves are the leaves of the... How surprising... Kaffir lime! These shiny, dark green leaves grow together in leaf pairs, with a larger and smaller leaf. The leaves are often very finely chopped and used in dishes or stewed and removed before eating.
Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with little bubbles on its stems, which remind of a small green cluster of grapes or fish roe. The bubbles break easily on the tongue, releasing a slightly salty taste of southern sea freshness. When used raw it is a visually attractive ingredient with a gel-like, aqueous mouth-feeling.
Shiso Leaves Green is called 'Ōba' in Japan. And there is no fish dish imaginable that this product cannot be served with. Take a nice, fresh piece of tuna. Dip it in Japanese soy sauce and wrap a Shiso leaf around it. A true taste sensation. The leaf has a very mild taste but is definitely present.
Sweet Peeper goes perfectly with both hot and cold dishes such as soups and salads. It takes dishes to the next level thanks to its high creative value and good bite in combination with the long-lasting, simple, dry, and bittersweet taste. The yellow leaves and pink/red shoots add an extra dimension to the dish while giving a nod to its origin: the sweet potato.
Yka Leaves® is the name for an edible leaf. Yka Leaves have a robust, acidic flavour with a slightly sweet undertone. With their deep purple colour and delicate markings, they are extremely decorative.
Zallotti Blossom is a decorative sprig with several small purple flowers. It comes from the African basil plant and has a strong flavour of basil combined with mint. It is very decorative in its entirety and when the individual flowers are used.