Sweet Potato Leaves
This photo, from the back of The Chinese Kitchen Garden book (photo credit: Sarah Culver), is of Lyric and me picking sweet potato leaves from the garden around late summer/early fall. Sweet potato leaves are literally just the leaves of sweet potato plants, meaning the plant does double duty. As long as you don't over the pick leaves (and check out the photo - it would be hard to do this!), you'll still be able to harvest delicious tubers at the end of fall after enjoying greens all summer!
My family grows an heirloom variety of sweet potatoes (a white-colored, ok/good tasting, probably Korean type) that produces smooth-textured, mild, delicious leaves. As you can see from the photo, when all your other greens have bolted in the heat or been decimated by pests, sweet potato leaves are abundant, lush, perfect, and so tasty!
Many people compare sweet potato leaves to spinach and can use them raw as such, but in Chinese kitchens, we generally cook our greens. Pick up a copy of The Chinese Kitchen Garden to learn how to use sweet potato leaves in your own kitchen!
5/11/2018 08:16:20 am
The sweet potatoes have highly protein in it and the fibers have been filled in it on the top so that’s why I eat the sweet potato before the work out. I eat boiled sweet potato only with the salt and lemons.
7/13/2018 02:07:13 am
best hacking techniques are using here.
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I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.