Eru

Where does Eru grow?

Found in: Africa, Angola, Cameroon, Central Africa, Central African Republic, CAR, Congo DR, Congo R, East Africa, Equatorial-Guinea, Gabon, Mozambique, Nigeria, West Africa

Notes: There are about 28-35 Gnetum species.  It is a significant source of protein (16.5% dry wt.) carbohydrates (70.6% dry wt.), essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine), non essential amino acids (aspartic acid, serine, glutamic acid, proline,glycine, alanine, cysteine, tyrosine histidine and arginine) and mineral constituents i.e. macro and micro-elements (7.0% dry wt.).

Status: It is an important and commonly eaten vegetable in Africa. It is sold in markets. Up to 4,000 tons are exported to Nigeria and dried to overseas markets. It is an endangered plant due to excessive harvesting from the wild. Dried leaves are available in stores in Australia.

Growing Eru

Cultivation: Seeds are hard to get to grow. Germination can take 12 months. Leafy stem cuttings can be used.

Edible Uses: The young leaves are eaten raw or cooked and are also used in sauces. The leaves can be tough and can be softened with leaves such as Talinum. The leaves can be shredded and dried and stored for later use. The seeds and fruit are eaten. They can be stored for 8 months or longer.

Production: It is possible to harvest leaves 2-3 times per year. Vines should preferably not be damaged in the process. Plants probably can last 10 years.

Nutrition Info

References

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www.worldagroforestrycentre.org/sea/products/afdbases/af/asp/SpeciesInfo.asp?SpID=1758