In this informative video, Discover the ultimate waterleaf preservation hacks that will revolutionize your gardening experience! Don't miss out on these quick and easy processing tips that will ensure your waterleaves stay fresh, delicious, and readily available whenever you need them. Subscribe now and never let your precious waterleaves go to waste again!
Waterleaf is a vegetable crop native to and grown in Africa, Asia and Central and South America. Waterleaf belongs to the purslane family. The scientific name is Talinum triangulare often used interchangeably with talinum fruticosum.
Waterleaf plants are sprawling, yet upright, producing succulent leaves and stems that are jampacked with vitamins and minerals. They have beautiful pink starshaped flowers and brittle seed pods that burst open, sending their seeds far and wide.
Waterleaf is usually propagated by seeds or by vegetative cuttings.
Its a quick growing crops and can go from seed to harvest in 45 days or less.
Waterleaf is tolerant to a range of temperatures, moisture levels and soil types. It does very well in warm climates with an average temperature of 6895F.
Waterleaf is a good source of Calcium, Mg, K. Indigestible fiber which aids in digestion.
Raw waterleaves when consumed n large quantities may induce kidney stones as it contains soluble oxalates. When cooked, oxalates are reduced by 50%.
There are so many ways to use this vegetable but in Cameroon, the favorite way is to use the leaves and tender stems to soften other tough fibrous vegetables. It’s a key ingredient in preparing the dish known as eru in Cameroon.
For many people Africans in the Diaspora, this plant offers healing, nutrition, and a connection to home.
If you’d like to grow this vegetable, the seeds are available via Truelove seeds. Link in bio and below