From Our Farm
Asian Pumpkin Leaves and Shoots
Pumpkin leaves and tender vine tips are edible greens used in many African and Asian cuisines. When properly trimmed, they cook into a substantial vegetable with a mild squash-like flavor.
How it compares to Collard greens and zucchini
The leaves cook like a tender collard, while the peeled stems have a fresh squash flavor similar to zucchini. Their fine surface hairs soften during cooking.
Storage & handling
- Use only leaves and tender shoots from a correctly identified edible pumpkin or squash plant.
- Wear gloves if the fine hairs irritate your skin.
- Pull away tough stringy fibers from larger stems and leaf ribs before cooking.
- Wash thoroughly and cook until the leaves and stems are tender.
3 Ways to Cook Asian Pumpkin Leaves and Shoots
Garlic Stir-Fried Pumpkin ShootsA simple Asian-style stir-fry that highlights tender pumpkin tips.+
Ingredients
- 1 pound tender pumpkin leaves and shoots
- 1 tablespoon cooking oil
- 3 garlic cloves, minced
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon soy sauce
- 2 tablespoons water
- Sliced chile, optional
Instructions
- Remove tough fibers from the stems, then wash the leaves and shoots thoroughly.
- Cut the stems into short pieces and tear large leaves.
- Heat the oil in a wok over medium-high heat.
- Add the garlic and optional chile and stir for 20 seconds.
- Add the stems and cook for 1 to 2 minutes.
- Add the leaves, sauces and water.
- Toss for 3 to 5 minutes, until the greens are tender.
- Serve with rice.
Recipe adapted from Traditional Southeast Asian Pumpkin Shoot Method
South African-Style Pumpkin LeavesTender pumpkin greens slowly cooked with onion and tomato.+
Ingredients
- 1 large bunch pumpkin leaves and tender stems
- 1 tablespoon oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 cup water
- Salt and black pepper
Instructions
- Strip away tough fibers from the stems and ribs.
- Wash the greens carefully and chop them.
- Heat the oil in a pot and cook the onion until soft.
- Add the tomatoes and cook until they begin to break down.
- Add the pumpkin greens, water, salt and pepper.
- Cover and simmer for 15 to 20 minutes, stirring occasionally.
- Uncover and cook away excess liquid if needed.
- Serve as a side dish with maize meal, rice or meat.
Recipe adapted from Easy South African Recipes
Pumpkin Leaf and Peanut StewA creamy stew combining pumpkin greens, tomato and ground peanuts.+
Ingredients
- 6 cups prepared pumpkin leaves and tender stems
- 1 tablespoon oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/3 cup natural peanut butter
- 1 cup water
- Salt and chile to taste
Instructions
- Remove tough stem fibers, wash the greens and chop them.
- Heat the oil in a saucepan and soften the onion.
- Add the tomatoes and cook until saucy.
- Add the greens and 1/2 cup water, cover and simmer for 10 minutes.
- Whisk the peanut butter with the remaining water.
- Stir the peanut mixture into the greens.
- Simmer uncovered for 5 to 10 minutes, stirring often.
- Season with salt and chile and serve with rice or ugali.
Recipe adapted from Busia Traditional Recipes
Want Asian Pumpkin Leaves and Shoots in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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