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Home » Vegetables » Leafy Vegetables » Potherbs » Waterleaf

Waterleaf

Waterleaf is a potherb with a tangy flavour from the oxalic acid in it. You use it as you use spinach.

The leaves are soft and fleshy. They come from an annual plant, that grows up to 1 foot (30 cm) tall. The plant, closely related to purslane, likes partial shade, and is propagated by cuttings.

Waterleaf is cultivated in Western Africa, Brazil, India, Indonesia, Malaysia, and Peru.

This is not the same as Hydrophyllum virginianum, Virginia waterleaf, which is native to North America.

Cooking Tips

When overcooked, goes slimy.

It is often eaten raw.

Nutrition

High in Vitamin C, Vitamin E, and Beta-carotene

History Notes

Native to tropical South America.

Language Notes

Called “cariru” in Brazil.

Other names

AKA: Philippine Spinach, Surinam
Scientific Name: Talinum crassifolium, Talinum triangulare
German: Ceylonspinat
Portuguese: Cariru

This page first published: Nov 5, 2004 · Updated: Jun 14, 2018.

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Tagged With: Oxalic Acid

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