The green leaves are used like a spicy version of spinach, and used as a flavouring to the Senegalese fish and rice dish thiéboudieune. In Burma, the green leaves are the main ingredient in making chin baung kyaw curry. Young leaves can be used in dressings, marinades, condiments while older leaves are cooked in stews and broths.
Heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. Lotion made from leaves can be applied on sores and wounds.
last update by M 12/7/2012