Water dropwort (Oenanthe javanica)
East, South, and Southeast Asia, Australia
Tender stems and leaf stalks are used fresh as salad, to garnish steamed rice and other dishes, or boiled and chopped as greens.
Beta-carotene: high; vitamin E: extremely high; riboflavin: medium; ascorbic acid: high; calcium: medium; iron: high; protein: 1.1%. Chlorophyll-rich leaves have antigenotoxic and antioxidative properties.
Read more: Water dropwort, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center