![](\"https:\/\/bud.nl\/wp-content\/uploads\/2021\/01\/special-wb-aikibaleaves-8084-rgb-16-9.jpg\")
<\/span><\/div><\/div><\/div><\/div>\u2014<\/strong> LEAVES, BLOSSOMS, SPROUTS & CRESSES<\/h4>\n<\/div>Aikiba\u00ae Leaves<\/h1>\n\nAikiba\u00ae Leaves are known as \u2018lady fingers\u2019, \u2018jungle spinach\u2019 or \u2018ochro\u2019 and have a light sweet-sour taste. When used raw it is a visually attractive ingredient with a gel-like, aqueous and mushy mouth-feeling. Use (part of) the leaves for the sliminess and the stem for the little sweet-sour taste.<\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability Aikiba\u00ae Leaves<\/h3>\n<\/div>![\"Jaarrond](\"https:\/\/bud.nl\/wp-content\/uploads\/2020\/04\/BUD_Beschikbaarheid_Achacha.png\" "\\"Jaarrond")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nThe origin of the Aikiba Leaves is related to the area of Papua New Guinea, The Torres Strait Islands, Tonga, Samoa and Solomon Islands. The plants grow very fast in their natural habitat and are an important source of nutrition for the inhabitants. The leaves are being used in a traditional way as vegetables, contain some valuable nutrients and all parts of the plants can be eaten.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div>![](\"https:\/\/bud.nl\/wp-content\/uploads\/2021\/01\/Holland.png\" "\\"Nederland\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Aikiba Leaves are available all year round and can be kept at a temperature of between 2\u20137\u00b0C for up to a week. Produced according to socially responsible cultivation methods, Aikiba Leaves satisfy hygiene standards in the kitchen. The shoots are cultivated cleanly and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nBecause the Aikiba Leaves has the visual attractive properties it can be used perfectly in combination with cocktails, tempura creations, creations with an exotic touch or as functional item in several fish, cheese, crustacean or game dishes.<\/p>\n<\/div>\n<\/div>\n
Aikiba\u00ae Leaves<\/h1>\n\nAikiba\u00ae Leaves are known as \u2018lady fingers\u2019, \u2018jungle spinach\u2019 or \u2018ochro\u2019 and have a light sweet-sour taste. When used raw it is a visually attractive ingredient with a gel-like, aqueous and mushy mouth-feeling. Use (part of) the leaves for the sliminess and the stem for the little sweet-sour taste.<\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability Aikiba\u00ae Leaves<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nThe origin of the Aikiba Leaves is related to the area of Papua New Guinea, The Torres Strait Islands, Tonga, Samoa and Solomon Islands. The plants grow very fast in their natural habitat and are an important source of nutrition for the inhabitants. The leaves are being used in a traditional way as vegetables, contain some valuable nutrients and all parts of the plants can be eaten.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Aikiba Leaves are available all year round and can be kept at a temperature of between 2\u20137\u00b0C for up to a week. Produced according to socially responsible cultivation methods, Aikiba Leaves satisfy hygiene standards in the kitchen. The shoots are cultivated cleanly and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nBecause the Aikiba Leaves has the visual attractive properties it can be used perfectly in combination with cocktails, tempura creations, creations with an exotic touch or as functional item in several fish, cheese, crustacean or game dishes.<\/p>\n<\/div>\n<\/div>\n
Aikiba\u00ae Leaves are known as \u2018lady fingers\u2019, \u2018jungle spinach\u2019 or \u2018ochro\u2019 and have a light sweet-sour taste. When used raw it is a visually attractive ingredient with a gel-like, aqueous and mushy mouth-feeling. Use (part of) the leaves for the sliminess and the stem for the little sweet-sour taste.<\/p>\n
- <\/dl>\n<\/div><\/div><\/div>
Availability Aikiba\u00ae Leaves<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nThe origin of the Aikiba Leaves is related to the area of Papua New Guinea, The Torres Strait Islands, Tonga, Samoa and Solomon Islands. The plants grow very fast in their natural habitat and are an important source of nutrition for the inhabitants. The leaves are being used in a traditional way as vegetables, contain some valuable nutrients and all parts of the plants can be eaten.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Aikiba Leaves are available all year round and can be kept at a temperature of between 2\u20137\u00b0C for up to a week. Produced according to socially responsible cultivation methods, Aikiba Leaves satisfy hygiene standards in the kitchen. The shoots are cultivated cleanly and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nBecause the Aikiba Leaves has the visual attractive properties it can be used perfectly in combination with cocktails, tempura creations, creations with an exotic touch or as functional item in several fish, cheese, crustacean or game dishes.<\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div>Origin<\/h3>\n\n\nThe origin of the Aikiba Leaves is related to the area of Papua New Guinea, The Torres Strait Islands, Tonga, Samoa and Solomon Islands. The plants grow very fast in their natural habitat and are an important source of nutrition for the inhabitants. The leaves are being used in a traditional way as vegetables, contain some valuable nutrients and all parts of the plants can be eaten.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Aikiba Leaves are available all year round and can be kept at a temperature of between 2\u20137\u00b0C for up to a week. Produced according to socially responsible cultivation methods, Aikiba Leaves satisfy hygiene standards in the kitchen. The shoots are cultivated cleanly and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nBecause the Aikiba Leaves has the visual attractive properties it can be used perfectly in combination with cocktails, tempura creations, creations with an exotic touch or as functional item in several fish, cheese, crustacean or game dishes.<\/p>\n<\/div>\n<\/div>\n
The origin of the Aikiba Leaves is related to the area of Papua New Guinea, The Torres Strait Islands, Tonga, Samoa and Solomon Islands. The plants grow very fast in their natural habitat and are an important source of nutrition for the inhabitants. The leaves are being used in a traditional way as vegetables, contain some valuable nutrients and all parts of the plants can be eaten.<\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Aikiba Leaves are available all year round and can be kept at a temperature of between 2\u20137\u00b0C for up to a week. Produced according to socially responsible cultivation methods, Aikiba Leaves satisfy hygiene standards in the kitchen. The shoots are cultivated cleanly and hygienically.<\/p>\n
How to eat Because the Aikiba Leaves has the visual attractive properties it can be used perfectly in combination with cocktails, tempura creations, creations with an exotic touch or as functional item in several fish, cheese, crustacean or game dishes.<\/p>\n<\/div>\n<\/div>\n
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