Dried Bitter Leaves (Vernonia amygdalina)

Dried Bitter Leaves (Vernonia amygdalina) – A Traditional African Vegetable

Bring the flavours of African cooking into your kitchen with Flourish Palmera Dried Bitter Leaves, botanically known as Vernonia amygdalina. Commonly called Onugbu in Igbo, bitter leaf is a well-known leafy vegetable used in Nigerian and other African cuisines. It also used as herba teas to help with any stomach problems like food poisoning.

Recognised for its naturally bitter flavour, this traditional vegetable is especially popular in Nigerian bitter leaf soup, known as Ofe Onugbu. It can also be incorporated into other regional recipes according to personal taste and cooking traditions.

Whether you are preparing familiar family recipes or discovering African cuisine for the first time, dried bitter leaves are a convenient pantry ingredient for creating traditional meals at home.

Product Features

• Botanical name: Vernonia amygdalina
• Common name: Bitter leaf or bitter leaves
• Local name: Onugbu (Igbo)
• Product form: Dried leaves
• Cuisine: Nigerian, West African and other African cuisines
• Suggested uses: Bitter leaf soup, Ofe Onugbu and other traditional vegetable dishes

How to Prepare Dried Bitter Leaves

1. Sort the leaves and remove any unwanted particles.
2. Rinse thoroughly with clean water.
3. Soak or briefly boil as needed to soften the leaves and adjust their bitterness to your preference.
4. Drain and add to your chosen soup or recipe.
5. Cook according to your recipe until the leaves reach your preferred texture.

Preparation time and the amount of bitterness retained may vary depending on the product and preparation method.