Moroheiya Leaves (250g)
Minimum order 10 individual items from Taiwan Farms.
Moroheiya leaves are small to medium in size and ovate to elliptical in shape, averaging 4-15 centimeters in length and 2-5 centimeters in width. The dark green leaves grow in an alternate pattern, are toothed around the perimeter, and taper to a point at the non-stem end. There is also a central spine running through the leaf with 3-5 veins spreading throughout. Moroheiya leaves have a mild, slightly bitter and earthy flavor. When cooked, the consistency of the leaves will become slimy and sticky, similar to that of cooked okra.
Moroheiya leaves are an excellent source of beta-carotene, protein, vitamin E, vitamin C, calcium, and the flavonoid quercetin. The slimy texture of Moroheiya is a result of mucin which can protect the membranes of the stomach and help prevent indigestion.
Direction For Use
Moroheiya leaves are best suited for cooked applications such as boiling and sautéing. Moroheiya leaves are predominately boiled and used as a thickener in soups and stews. They are also used to make nutritious juices. In Japan, they are blanched and used in Ohitashi, which is a vegetable side dish with soy sauce. They can also be used to make tempura, stir-fries, and marinated dishes with ponzu sauce and dried bonito flakes. Moroheiya leaves pair well with spices such as coriander, chili pepper, curry, and masala, aromatics such as garlic, ginger, and onion, meats such as beef, lamb, shrimp, and fish, tomatoes, potatoes, lemons, cowpeas, and sauces such as soy sauce, ponzu, and wasabi. Moroheiya leaves will keep for a couple of days when wrapped in a damp paper towel, placed in a plastic bag, and stored in the refrigerator.
Order cut-off time is Tuesday noon for Saturday deliveries.