Katuk (Sweet Leaf) Sauropus androgynus
Katuk (ka-TOOK) is an edible leafy shrub that thrives in tropical climates. It is a vegetable staple in many parts of the world.
Edible part of plant: Nearly all parts of the plant can be eaten raw or cooked. The leaflets are easily stripped from the petioles and added to salads, sandwiches, soups or stir-fries. Tender young shoots are usually steamed, and the flowers and fruits can be added to salads or vegetable dishes. Leaves have a fresh pea flavor and slightly nutty taste. The leaves retain their color and texture when cooking and don’t get slimy!
Soil: Tolerates most types
Sun: Katuk prefers a little shade in hot climates, but will grow in full sun as long as the soil is kept moist, sometimes 1’ per week! Half shade produces more tender leaves and shoots.
Size: The pinnate leaves can reach up to 2 feet in length, and the overall plant height can be 6-7 feet or more if not kept cut back. The tall, thin stems seldom branch and easily fall over in wind or heavy rain. It's best to keep them cut back to 3-4 feet in height to form a more sturdy bush. The trimmed parts can be eaten.
Water: Do not allow to dry out. Will tolerate occasional standing water.
Fertilize: likes frequent fertilization
Cold: Can kill back to ground with frost but will come back from the ground. Will drop leaves during a cold snap.
Pests: resistant to most
Flowers/Fruit: The unusual flowers form on the underside of the leaves in the spring and fall. The fruits develop quickly after pollination. Both flowers and fruit are edible! The fruits are creamy-white, marble-sized balls that hang from the leaf on a short stem. Fantastic colorful addition to salads.
Harvesting: Shoots can be regularly pruned to 6 inches from the ground. The fact that the greens retain their color and firmness when cooked make them valuable for sale to restaurants.
Nutrition: Katuk’s nutritional content is outstanding: 49% protein, 18% fiber, vitamins A, B & C, potassium 2.77% (more than bananas at 1.48%); calcium 2.77% (dried skim milk is less than half that at 1.3%); phosphorus .61% (dried soybeans are at .55%); magnesium .55%; and even enough iron to mention.
Medicinal Properties: Stimulates milk production in all mammals.
Propagation: Easiest is from cuttings. Stick a stem in water until it develops roots then transplant to moist soil.
Katuk (ka-TOOK) is an edible leafy shrub that thrives in tropical climates. It is a vegetable staple in many parts of the world.
Edible part of plant: Nearly all parts of the plant can be eaten raw or cooked. The leaflets are easily stripped from the petioles and added to salads, sandwiches, soups or stir-fries. Tender young shoots are usually steamed, and the flowers and fruits can be added to salads or vegetable dishes. Leaves have a fresh pea flavor and slightly nutty taste. The leaves retain their color and texture when cooking and don’t get slimy!
Soil: Tolerates most types
Sun: Katuk prefers a little shade in hot climates, but will grow in full sun as long as the soil is kept moist, sometimes 1’ per week! Half shade produces more tender leaves and shoots.
Size: The pinnate leaves can reach up to 2 feet in length, and the overall plant height can be 6-7 feet or more if not kept cut back. The tall, thin stems seldom branch and easily fall over in wind or heavy rain. It's best to keep them cut back to 3-4 feet in height to form a more sturdy bush. The trimmed parts can be eaten.
Water: Do not allow to dry out. Will tolerate occasional standing water.
Fertilize: likes frequent fertilization
Cold: Can kill back to ground with frost but will come back from the ground. Will drop leaves during a cold snap.
Pests: resistant to most
Flowers/Fruit: The unusual flowers form on the underside of the leaves in the spring and fall. The fruits develop quickly after pollination. Both flowers and fruit are edible! The fruits are creamy-white, marble-sized balls that hang from the leaf on a short stem. Fantastic colorful addition to salads.
Harvesting: Shoots can be regularly pruned to 6 inches from the ground. The fact that the greens retain their color and firmness when cooked make them valuable for sale to restaurants.
Nutrition: Katuk’s nutritional content is outstanding: 49% protein, 18% fiber, vitamins A, B & C, potassium 2.77% (more than bananas at 1.48%); calcium 2.77% (dried skim milk is less than half that at 1.3%); phosphorus .61% (dried soybeans are at .55%); magnesium .55%; and even enough iron to mention.
Medicinal Properties: Stimulates milk production in all mammals.
Propagation: Easiest is from cuttings. Stick a stem in water until it develops roots then transplant to moist soil.
