Thai food: water mimosa.
I bought some water mimosa (Neptunia prostrata) at the food fair a week or so ago. Dunno how you should eat it, but I chopped up the leaf, discarding the thick stems, and boiled it with onions, champignons and tomatoes, adding some parsley and chinese chives just before serving.
[image:14294 align=left hspace=1]The leaf stems were rather hard and had to be discarded (after chewing them for long enough - not my idea of a good meal), but the taste was interesting.
This, too, came from the exotics wholesaler, at 1.5 € for a bagful. If somebody would please explain to me how to serve these so they don't get overly chewy I might give them another try. If I ever find them again, that is.