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Plants used in traditional remedies, with each use traced to a published source.

Scent leaf, Bitter leaf, Moringa, Neem and 14 more

Leaves cooked into soups and stews, and valued for their nutrients.

Bitter leaf, Moringa, Ugwu (fluted pumpkin)

Seeds, roots and rhizomes that add heat and depth to African cooking.

Uziza, Turmeric, Ginger

Plants brewed, steeped or pressed into drinks, from zobo to lemongrass tea.

Roselle (Zobo), Lemongrass

Aromatic herbs used to season soups, stews and sauces.

Scent leaf

Nuts chewed for their caffeine and bitter compounds, often shared at gatherings.

Kola nut

Fruits eaten as vegetables, raw or cooked.

Garden egg