This study focused on determining the ideal concentrations of potash derived from plantain peel that can preserve the chlorophyll of leafy vegetables after cooking, specifically the leaves of Guinea sorrel locally known as “dâh” leaves (Hibiscus sabdariffa). The results showed that the chlorophyll content of dâh leaves gradually increases proportionally to the concentrations of potash until reaching a maximum at a concentration of 8.5 mg/ml of potash, at all four conservation times (0 hours, 24 hours, 48 hours, and 72 hours). Beyond 8.5 mg/ml of potash, the chlorophyll content decreases. After 72 hours of conservation, the chlorophyll content remains higher than the chlorophyll content obtained in the control sample without potash, which is 0.02 mg/g.