Bitter leaves, known scientifically as Vernonia amygdalina, are dark green, serrated leaves with a distinctively bitter taste. Commonly used in African cuisine, they are often added to soups, stews, and salads for their unique flavor and nutritional benefits.

Bitter leaves are rich in vitamins A and C, as well as minerals like calcium and iron, and are known for their potential health benefits, including anti-inflammatory and antioxidant properties.

Bitter leaves thrive in tropical and subtropical climates, with major cultivation areas found in countries such as Nigeria, Ghana, and other parts of West Africa.

They prefer well-drained soil and can grow in both sunny and partially shaded environments. Besides their culinary uses, bitter leaves are also valued in traditional medicine for their therapeutic effects, making them an important crop in local agriculture.