Yka Leaves

Origin: South America
Flavour: Crunchy Green Apple, Hint of Tannin, Slight Sweetness, Sorrel, Tart and Sour
Use: cabbage, Duck, goat cheese, Lettuce and Salad Greens, Mustard, pickles, Pork, Red Fruits, Rich Meats, Rye, shellfish
Culture: Up to seven days at 36 to 40°F
Availability: Year-round
Shelf Life: Up
Packaging: Tamper evident clamshell 60 ct.

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Yka Leaves have a robust, tart flavor with a slightly sweet undertone. With their deep purple color and delicate markings, they are extremely decorative. Yka Leaves originate from South America, where they are found in large quantities in natural environments, primarily in Brazil. 

Yka Leaves work well in combinations with Duck and Pork, Shellfish (especially scallops), Goat Cheese, Rye, Cabbage, Lettuces and Salad Greens, Rich Meats (foie gras, pâtés and terrines, bone marrow, sweetbreads), Mustard, Pickles and Red Fruits (plum, raspberry, cherry, blackberry).

They also make a delicious addition to vegetable dishes with 'earthy' flavours, incorporating beetroot, root vegetables, or tubers, for instance. They are a perfect accompaniment to smoked or grilled vegetables, fish and meats.