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Pumpkin leaves are the young leaves, tender shoot tips and curling tendrils of pumpkin and squash vines (Cucurbita species), eaten as a cooked leafy green across much of Africa and Southeast Asia. Mild, faintly sweet and grassy with a soft, slightly mucilaginous body once stewed, they are a staple pot-herb known as ugu, pumpkin tops or labu in their home cuisines.
What to look for, from just cut, deep green and bristling to yellow, limp and slimy.