Madeira vine how to cook

How to cook Madeira vine.
Madeira vine is a vigorous climber with fleshy heart-shaped leaves.
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It is originally from South America and has been recorded in Australia as far back as the 1850s, originally introduced as a garden plant for its prolific growth and scented flowers.
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It produces long tentacles that coil themselves on nearby vegetation and ‘climb’, in order to reach for better sun exposure. Eventually, the leaves cover the whole area impeding the host planta ability to get sun, which in due course kills it.
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It is most common in wet gullies and can tolerate quite a range of temperatures. It seems that it does not produce viable seeds in Australia.
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In my opinion, the best part is the leaves, fried in a little oil until the liquid is reduced then served with chilly paste.
Have a look at the video that Gabriel from @ziggyswildfoods and I made of the leaves we fried up in my backyard: delicious!
In Japan, they know it as okawakame ( land seaweed) and serve it as a side dish, just simply boiled or fresh in salads. It is regarded as a superfood there. It is also very much appreciated in Korea, Taiwan and China.
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Check my website for extra images and links.
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[@robertjones2811]

I planted this in my guarden this year.

[@ImortalGodEmperor]

How long and at what temperature did you roast the roots at (in a conventional fan forced oven)?

[@Diego_bonetto_foraging]

Full recipe in my article here> www.diegobonetto.com/blog/on-mellow-mallow-the-edible-weed enjoy!

[@pollyoz2193]

I didn’t see any information about roasting Madeira roots on the mallow page you linked to. I too would like to know what time/temperature you used for roasting the Madeira roots