Common name: Callaloo

Native to South America, this fast-growing leafy herb is cultivated for its edible leaves which are cooked as a vegetable.

Varieties most often grown as a vegetable reach heights of 1 to 2 meters and have either green, purple leaves or green and purple leaves

Use: The leaves have a smooth texture, similar to English spinach and the flavour agreeable and spinach-like. The stems quickly become fibrous and inedible, therefore frequent harvesting of the young stems and leaves gives the highest yields.

It is typicality comes sold in leafy bunches in fresh food markets in tropical countries.

Are best used fresh but can be stored for a few days in the fridge, after which they become dehydrated and start to wilt

Growing: Best to grow from spring to autumn in subtropical areas and in the winter months in tropical areas

It is best harvested young as a whole plant, when the stems and leaves are tender and can be both used for cooking. The young stems and leaves wilt considerably, like English spinach and a large bunch is needed per serving.

Problem features: It produces a large seedhead at maturity containing many tiny seed that are scattered when the plant is shaken, for example by wind.