Leaf curd (leaf protein). Coagulated protein-curd solids from leaf juice such as pulped nettle leaves.

Leafu makes protein available from leaves which would otherwise be too fibrous to have significant nutritional value.

Leafu is made in the following way:
Fresh and clean green leaves are picked, washed and then pulped (liquidised). The leaf juice is squeezed or pressed from the pulp through cloth and collected. The leaf juice is then brought quickly to the boil where it coagulates (splits) and the curds float to the top. The curd is skimmed off and strained and pressed in cloth to reduce the water level and formed into curd cakes. It can be used fresh, or dried to store it.