Waterleaf
Talinum fruticosum — Talinaceae
Italiano: Foglia d'acqua
Description
Waterleaf (Talinum fruticosum) belongs to the Talinaceae family and is native to Africa. It thrives in Gardens, wetlands, moist soils environments across regions including Africa. Botanically, Waterleaf is succulent African leafy vegetable with slightly mucilaginous leaves. Very popular in West African cuisine.. The edible parts include Leaves, Young shoots. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, August, December, February, January, July, June, March, May, November, October and September. Nutritionally, Waterleaf stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Waterleaf offers a Mild, slightly sour, mucilaginous like spinach flavor profile. Wash; chop; cook briefly in soups or stews. Common culinary applications include Cooked greens, Soups, Stir-fries. Popular preparations include Cook with melon seeds (egusi) for classic soup. For storage, refrigerate fresh parts. Safety note: None significant. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Cook with melon seeds (egusi) for classic soup
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Cooked greens, Soups, Stir-fries Storage: Refrigerate fresh parts
Recipes
- Cook with melon seeds (egusi) for classic soup
