The leaves, which have a peppery taste, are pale green when fresh, and darker green when frozen, dried, or ground and dried.
The leaves, whether whole or ground, are used in soups. They are added to soups at the end of cooking, in the last 15 minutes.
The fresh leaves are usually washed and shredded before use.
“Fresh” leaves are available frozen in North America and Europe at some African food stores.