How To Grow Katuk Plants
Easy to grow in many regions, katuk is hardy in zones 9-11; it can be grown in a pot to be brought indoors during any danger of frost. It's also very nutritious and all parts are edible. Studies of a high-dose extract found it ineffective for weight loss and possibly harmful to the lungs in large concentrations. Katuk is also known as star gooseberry, Singapore spinach, or sweet leaf. It is rich in Vitamins A, C, and K and its leaves are very high in protein.
HISTORY
Katuk plants, scientifically known as Sauropus androgynus, can be traced back to Southeast Asia, particularly Indonesia and Malaysia. Indigenous communities in these regions have long utilized katuk both as a nutritious leafy green and for its medicinal properties. With its ability to thrive in tropical climates, katuk has gradually spread to other parts of Asia, Africa, and the Pacific Islands. Its popularity has grown globally as a valuable source of vitamins, minerals, and antioxidants. Today, katuk remains a significant component of traditional diets in many regions and is increasingly recognized for its potential contributions to sustainable agriculture and food security.
USES
- Leaves are eaten fresh, sauteed, and used in soups. Tender shoots can be eaten like asparagus. The small fruit and flowers are usually eaten cooked.
- Plants are hardy in zones 9-11. In colder climates katuk can be grown in a pot to be relocated indoors in the winter.
- Choose a location in partial shade with rich, well-drained soil.
- Space plants 12-16 inches apart.
- Water regularly. Plants enjoy moist, but not water-logged, soil.
- Prune back regularly to encourage new tender growth.
- Harvest leaves, tender shoots, flowers, and berries for eating. Young tender leaves are more pleasant to eat than mature leaves.
- Let fruit mature and dry on the plant.
- Mature fruit will lose its tissue and leave behind dark black seeds.
- Harvest seeds and store in a cool, dry, dark, place until you are ready to plant.
