Forgotten 'weeds' prove a culinary hit in Kenya

Indigenous leafy vegetables in Kenya, once considered mere "weeds" and overlooked as cheap, are now gaining popularity on farms, in markets, and in restaurants. High demand for local varieties, known as "kienyeji," is surpassing that of imported greens like cabbage and kale, signaling a shift towards organic, nutrient-rich options. These traditional crops, like managu and mrenda, are praised for their health benefits, with growing efforts to conserve and promote their genetic diversity for future generations despite challenges with seed certification laws.