Papaya (also known as pawpaw) has been in continuous cultivation for several centuries, principally for its sweet fruit. The leaves are widely used in cooking and contain an enzyme that is useful to breakdown fats and tenderize meat. In some parts of South East Asia, the fresh young leaves are steamed and eaten like spinach.
Today, Papaya leaves remain one of the most popular herbs in Central and South America. It can be made into a tea, tincture or applied topically as a poultice.
Today, Papaya leaves remain one of the most popular herbs in Central and South America. It can be made into a tea, tincture or applied topically as a poultice.