Preservation, Acceptability and Sustainability of African Leafy Vegetables: A Narrative Review

African leafy vegetables (ALVs) are increasingly recognised for their nutritional, phytochemical, and socioeconomic importance, particularly in resource-limited communities. This narrative review synthesises current evidence on the effects of preservation methods on nutritional composition, phytochemical stability, microbial quality, sensory attributes, consumer acceptability, and their contribution to sustainable food systems in South Africa, supported by evidence from across Africa and the broader scientific literature. Evidence indicates that ALVs are rich sources of essential nutrients and bioactive compounds with important health-promoting properties. Preservation methods such as sun drying, blanching, freezing and solar drying are widely used to extend shelf life and improve year-round availability. However, their effects on nutrient retention, phytochemical stability, microbial safety, and sensory quality vary considerably. The review further highlights persistent challenges within ALV value chains, including inadequate processing and storage infrastructure, limited value addition, weak market integration, and low consumer awareness. Collectively, these constraints restrict the wider utilisation and commercialisation of ALVs despite their potential to strengthen food security and improve dietary quality. Standardised preservation approaches, investment in appropriate processing infrastructure, stronger value chains, improved consumer awareness, and supportive institutional and policy frameworks are required to enhance the adoption and sustainable utilisation of ALVs.