Traditional Green Vegetables: The Plants

Crotolaria (Crotolaria ochreleuca), miroo (Luhya), mitoo (Luo), Kamumusuusuu (Kamba), kipkururiet (Kipsigis), oleechei (Maa) lala (Acholi), aubi (Luganda).  A short-lived, erect perennial herb growing up to 1.5 metres in height, indigenous to Africa and belonging to the family Leguminoseae (Papilionaceae).

In Kenya, it occurs primarily in Nyanza and Western Provinces and can grow at elevations up to 2000 metres.  The leaves are divided into 3 long, narrow leaflets, the flowers are yellow with purple veins and the pods are short, fat and contain numerous, small yellow to orange seeds.  The plant is seldom observed in the wild and is grown from seeds cultivated in rows or fertilized, raised beds. The leaves are eaten as a cooked green, usually in combination with other greens because of crotolaria’s bitter taste, and containing up to 9% protein.  Another species, Crotolaria brevidens, is prepared in a similar manner has a wider range within Kenya, extending from Eastern Province to Lake Victoria and is distinguished by its wider leaves and longer, thinner pods.