There are many “favorites” in the edible landscape, but Brazilian spinach is really at the top of the list. Besides being very nutritious, it is very easy to grow, does not seem to be attractive to iguanas and tastes good both cooked and raw. Also known as poor mans spinach and samba lettuce...the leaves are bright green and purely crunchy without any slimy texture.
Sissoo is typically used as a “plantas alimentícias não convencionais” (non-conventional food plant) in South America offering a range of nutritional benefits similar to conventional spinach. It's has many phytonutients such as antioxidents and carotenoids that promote eye health. Rich in vitamins A and C, folic acid, iron and calcium it also contains vitamins B, E, K, potassium and is low in fat.
The mildly flavored, crinkly leaves are versatile in salads, stir-fries, and soups. Sissoo has lower oxalate levels than conventional spinach. Reportedly, Brazilians eat this plant raw in salads with oil, vinegar, tomato, and onion, although some literature recommends cooking it. It is eaten alone as a cooked green or added to dishes as a local spinach substitute.
Sissoo is a beautiful plant that prefers 50% or more shade and tolerates a wide range of soil conditions but needs a high amount of nitrogen, organic matter and water. Coffee grounds and compost once in a while keep it happy. Grow this spinach in your food forest as a vigorous edible ground cover, in pots either alone or as a decorative living mulch around other plants. It is not invasive because it doesn’t reseed, growing only about about 12 inches high.
Harvest tender greens by cutting 6 to12 inch growing tips. Pick off the leaves, wash and consume raw or cooked. Leave a few leaves on top of the branch because it is easily propagated by putting denuded branches in water... within a week there will be roots and it’s ready to be planted in another pot..keep it in shade for a few days. Easy peasy, its ready to grow or give away… An able warrior in the green revolution.
**Health Note: In my 30 years experience many leafy greens can be high in oxalic acid. You may have heard to beware of food high in oxalates. Sissoo has oxalate levels lower than conventional spinach.
In any case, to reduce the oxalic acid content in leafy greens simply boil them before eating. Boiling can reduce oxalate content by up to 90%.
Remember to discard the water after boiling - oxalic acid leaches out of the leaves and into the water.
**Disclaimer: Always consult with your doctor or medical professional when trying new vegetables, fruits, or herbs, particularly
if you have allergies or food sensitivies. We are not licensed dietary experts, nor do we claim to be. The information found on this website and the documents
contained within, are simply informational, based on years of gardening expertise and general research.
