Edible Legumes in Indonesia

Abstract

 In Indonesia there are many species of leguminous plants, herbs, shrubs and trees. Some of them are used as food by Indonesian natives. Their leaves, young shoots, flowers, young pods, unripe and dried peas or beans, bean sprouts and tubers are often eaten, and may be roasted, boiled, fried or fermented, served as side-dishes with rice table, as delicacies, seasoning, or cakes. Although some species are poisonous, they are neutralized by traditional preparation methods. In all there are about forty species of edible legumes.