Creeping herb with long stems and heart-shaped, alternate, glossy dark green leaves with marked venation. The white flower spikes develop into dark, dry racemes approx. 2 cm long with rows of fruits.
Pepperleaf is eaten raw as a peppery addition to salads or as a wrap for a wide variety of ingredients. The leaves can also be dried and drunk as a tea to reduce high blood sugar levels, or eaten steamed as leafy greens. A hot peppery taste persists in all the various forms.
Our kitchen uses the leaves as decoration, combined with butter as a spice, and as a peppery mix in lalot salt, which is also sold in the shop. The lush undergrowth formed by the plant’s green leaves is enjoyed by visitors to the garden, and can be harvested in large quantities.
Southeast Asia
Tropenhaus Wolhusen
Pepperleaf is eaten raw as a peppery addition to salads or as a wrap for a wide variety of ingredients. The leaves can also be dried and drunk as a tea to reduce high blood sugar levels, or eaten steamed as leafy greens. A hot peppery taste persists in all the various forms.
Our kitchen uses the leaves as decoration, combined with butter as a spice, and as a peppery mix in lalot salt, which is also sold in the shop. The lush undergrowth formed by the plant’s green leaves is enjoyed by visitors to the garden, and can be harvested in large quantities.