Leaves you didn’t know you could eat (but totally should!)

Spinach, coriander, and curry leaves get all the love, but what about the other greens—the ones you’ve been walking past, tossing away, or never knew were edible? While you overthink your salad choices, cows have been munching on these for ages, blissfully unaware that they’re actually ahead of the nutrition game.

Some of these leaves are packed with nutrients, some bring unexpected flavours, and a few have been quietly starring in traditional dishes. So, maybe it’s time to channel your inner cow and start grazing on these underrated greens. Ready to chew on something new?

1. Sweet potato leaves – The secret supergreen
They’re loaded with vitamins A and C, just like their famous orange tuber cousins.

How to eat? Sauté them with garlic, toss them into soups, or make a leafy stir-fry. Some cultures even eat them raw in salads.

Fun fact: These leaves are more nutritious than the sweet potato itself. Imagine ignoring the real MVP all these years.

2. Papaya leaves – Not just for dengue fever
They’re great for digestion, can help detox your liver, and are used in natural remedies for increasing platelet count.

How to eat? Brew them into tea, mix in green juices, or—if you’re feeling adventurous—make a mild, bitter chutney.

Pro tip: Don’t go overboard—papaya leaves have a strong, bitter taste. Think of them as your ‘special occasion’ greens.

3. Pumpkin leaves – Your squash had a leafy sidekick
They’re rich in iron, fibre, and antioxidants. Plus, they have a mildly sweet flavor.

How to eat? In stews, stir-fries, or simply blanched and served with a drizzle of coconut oil.

Surprise bonus: The soft tendrils of the plant are edible too. Who knew pumpkin plants were this generous?

4. Brahmi leaves – Brain food, literally
Ayurveda swears by their memory-boosting, stress-busting benefits.

How to eat? In herbal teas, chutneys, or even raw in salads if you like the slightly bitter, herbal taste.

Modern life hack: Swap your energy drink for a Brahmi smoothie and thank us later.

5. Betel leaves – More than just a paan wrapper
They aid digestion, freshen breath, and have antibacterial properties.

How to eat? Used in herbal drinks, chutneys, or stuffed with sweet or savoury fillings.

Grandma was right: Chewing betel leaves (without tobacco, obviously) is actually good for your gut.

6. Hibiscus leaves – Your tea deserves an upgrade
They’re packed with antioxidants and great for skin health.

How to eat? Brew them into a tangy tea, toss them into a salad, or even add to soups for a unique zing.

Bonus: Hibiscus leaves and flowers are both edible, and the tea turns a gorgeous ruby red.

So, why aren’t we eating more leaves?
Somewhere along the way, we got stuck on a few basic greens and forgot about all these amazing edible leaves. They’re nutritious, flavourful, and often free—just growing in backyards or local markets, waiting to be rediscovered.

Which one are you excited to try first?