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Melinjo leaves are medium to large in size, averaging 3-10 centimeters in diameter and 8-20 centimeters in length, and are broad to oblong in shape. The flat, smooth, and shiny leaves are bronze when young and mature to a deep, glossy green. Growing in an opposite pattern, Melinjo leaves have prominent veining branching across the surface and are thin and crisp with slender, green stems. Melinjo leaves have a bitter taste which mellows to a mild, sweet, and nutty flavor when cooked and has a soft, delicate texture.
Seasons/Availability
Melinjo leaves are available year-round.
Current Facts
Melinjo leaves, botanically classified as Gnetum gnemon, are found on a small tree that can grow up to twenty meters in height and belongs to the Gnetaceae family. Also known as Gnemon tree, Daeking tree, Joint-Fir spinach, Bago, Belinjo, Padi Oats, Bigo, Kuliat, and Meang, Melinjo leaves thrive in tropical climates and are foraged in the wild for use as a vegetable, potherb, and medicinal plant. Most commonly found in the street markets in Asia, Melinjo leaves are often considered a rarity in the rest of the world and are largely unknown.
Nutritional Value
Melinjo leaves contain protein, fiber, copper, potassium, phosphorus, calcium, iron, vitamin A, antioxidants, zinc, manganese, and magnesium.
Applications
Melinjo leaves are best suited for both raw and cooked applications such as steaming, boiling, and stir-frying. Having a slightly slimy texture similar to spinach, Melinjo leaves are commonly used in Malaysian and Indonesian cooking and are mixed in spicy soups, in vegetable “lodeh” curries, and in seafood dishes cooked with coconut milk. They are also commonly found in stir-fry dishes with egg. Melinjo leaves pair well with jackfruit, carrots, green beans, bean sprouts, coconut, galangal, bay leaves, tamarind, garlic, onion, dried fish, prawns, and shrimp paste. They will keep up to two days when stored in a loose bag in the refrigerator.
Ethnic/Cultural Info
Melinjo leaves are used in the rural communities of Aceh in Indonesia and in the Karbis tribe Northeastern India for celebrations and important life events. Kuah pliek is a traditional vegetable curry that is often made with young Melinjo leaves and is used for keureudja and khanduri in the Aceh culture. In the Karbi tribe in Northeastern India, the Karbis refer to themselves as the “children of Hanthu and Mehek,” Hanthu meaning Melinjo, and Mehek referring to another wild plant. The Karbis use Melinjo leaves in religious rituals, where the leaves are cooked with the meat of a sacrificial animal. In addition to culinary uses, the sap of the Melinjo leaves is also used for eye infections.
Geography/History
Melinjo leaves are native to Asia and Southeast Asia, specifically Indonesia, India, Thailand, Peninsular Malaysia, Singapore, and the Philippines. They are also found in New Guinea, the Solomon Islands, and Fiji. The exact origins of Melinjo are unknown, but the leaves have been used in Asia for centuries and were classified by Carlus Linnaeus in 1767. Today Melinjo leaves are available at local markets in Asia, Southeast Asia, and select Pacific Ocean Islands.
Melinjo leaves: These leaves are medium to large, measuring 3-10 centimeters in width and 8-20 centimeters in length, with a smooth, shiny surface. When young, they are bronze but mature to a glossy green. Known for their bitter taste, cooking transforms them into a mild, sweet, and nutty flavor with a delicate texture. Their thin, crisp structure and prominent veining make them visually distinctive.
Melinjo leaves: These leaves are versatile and perfect for steaming, boiling, and stir-frying. They have a slightly slimy texture akin to spinach and notably feature in Malaysian and Indonesian cuisine. They pair well with ingredients like jackfruit, carrots, tamarind, shrimp paste, and coconut milk. For freshness, store them in a loose bag in the refrigerator, where they last up to two days.
Melinjo leaves come from a tree that can grow up to twenty meters tall and belong to the Gnetaceae family. Highly regarded in tropical climates, these leaves are used as a vegetable, potherb, and medicinal plant. Although common in Asian street markets, they are considered rare and largely unfamiliar elsewhere. Rich in nutrients, Melinjo leaves are packed with protein, fiber, minerals like calcium and iron, and vitamins such as vitamin A, making them a valued food source.
Melinjo leaves trace their culinary and cultural significance to Asia and Southeast Asia, including Indonesia, India, Thailand, Malaysia, Singapore, and the Philippines. They also grow in Pacific regions like New Guinea and Fiji. Though their precise origins remain uncertain, their use in Asian cuisine predates their classification by Carl Linnaeus in 1767. They are readily found in local markets across these regions today.
Melinjo leaves hold cultural significance in Aceh, Indonesia, and the Karbi tribe in Northeastern India. In Aceh, they are a key ingredient in kuah pliek, a traditional curry served during important events like keureudja and khanduri. Among the Karbi tribe, Melinjo leaves are used in religious rituals, cooked with sacrificial meat. Beyond food, their sap is utilized for treating eye infections, showcasing the plant's diverse uses.
Melinjo leaves: These leaves are initially bronze in their younger stage and mature into a deep, glossy green appearance. They are thin with prominent veining and grow in an opposite pattern. Known for their bitterness when raw, their flavor transforms into a mild, sweet, and nutty profile when cooked, offering a soft and delicate texture. They range in size from 8-20 centimeters in length and 3-10 centimeters in diameter.
Melinjo leaves: These leaves are a staple in Malaysian and Indonesian cuisines, offering a slightly slimy texture similar to spinach. Popular dishes include spicy soups, curries like vegetable "lodeh," and seafood creations with coconut milk. Their flavors pair well with ingredients like jackfruit, green beans, tamarind, dried fish, and shrimp paste. Properly kept in a loose bag in the refrigerator, they stay fresh for up to two days.
Melinjo leaves: Known as a rarity outside Asia, Melinjo leaves, botanically Gnetum gnemon, thrive in tropical climates and are foraged for their versatility. They are used as vegetables, potherbs, and even medicinal plants. These leaves also stand out nutritionally, being rich in protein, fiber, copper, potassium, phosphorus, calcium, iron, vitamin A, antioxidants, zinc, manganese, and magnesium.
Melinjo leaves are native to various parts of Asia and Southeast Asia, including Indonesia, India, Thailand, Peninsular Malaysia, Singapore, and the Philippines. They are also found in New Guinea, the Solomon Islands, and Fiji. Their exact origins are unknown, but they have been used in Asia for centuries and were classified by Carl Linnaeus in 1767. Today, they can still be found in local markets within these regions and select Pacific Ocean islands.
Melinjo leaves hold cultural significance in Aceh, Indonesia, and among the Karbis in Northeastern India. In Aceh, they are key in kuah pliek, a traditional curry for life events like keureudja and khanduri. For the Karbis, who call themselves “children of Hanthu and Mehek,” the leaves are central to religious rituals and cooked with sacrificial meat. Beyond cooking, their sap is used medicinally for eye infections.
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