Pumpkin plants are best known for their large orange fruits, but the entire plant has culinary and nutritional value, from seeds to stems. One often-overlooked part of the plant is the leaves. Known as pumpkin greens, these vibrant, edible leaves are a staple in various traditional dishes and offer a range of health benefits.
Young pumpkin leaves are tender and flavourful, with a taste that falls somewhere between spinach and string beans. They’re rich in essential nutrients and are especially popular in West African, Asian, and Caribbean cuisines. Whether you grow your own pumpkins or find the greens at a local market, pumpkin leaves are a versatile ingredient worth adding to your kitchen routine.
Nutrient-rich and full of health benefits
Pumpkin leaves are packed with vitamins and minerals that support overall well-being. They contain significant levels of beta-carotene, alpha-carotene, and beta-cryptoxanthin—antioxidants that help protect cells from damage caused by free radicals. These antioxidants play a role in lowerin
g the risk of chronic illnesses such as cancer and heart disease. They’re also an excellent source of calcium and phosphorus, which are essential for bone health. Regular consumption may support stronger bones and help prevent joint stiffness and bone pain over time.
Support for women’s health
Thanks to their high manganese content, pumpkin leaves can be especially beneficial for women. Manganese helps alleviate some symptoms of PMS, including mood swings, headaches, and irritability. Pumpkin leaves also contain folate, fibre, and protein—all crucial nutrients during pregnancy, supporting both maternal wellbeing and foetal development.