In this part of the Food Forest, stripping is encouraged. Stripping leaves, that is...
Other Names: Sweet Leaf
Family: Phyllanthaceae Edible Portion: Leaves, flowers, fruit; pea-like, nutty flavor From foraging for the tender new shoots as a snack, to harvesting the old growth leaves for stir fry, Katuk is an excellent perennial vegetable. It is a preferred choice in the kitchen for stir-fries. Native Origin: Katuk is native to Southeast Asia, and has not naturalized in the United States. It is well adapted to the tropics. General Description: Katuk is a shrub that can reach upwards of 15 feet tall, although it is usually coppiced to 3-5 feet for ease of harvest. It is a highly productive leafy green crop that produces high yields in the tropics. There are several Katuk shrubs located in the Food Forest that are kept to about 3-6 feet. Katuk enjoys shade but will tolerate full sun too, and has the potential for being a container plant. Season of Harvest: Here in Florida we can enjoy superior yields from the Katuk for 9-10 months out of the year. During the cooler months of the year, Katuk will slow its growth and go dormant. Harvesting Techniques: You can either harvest the tender new shoots by simply plucking or snipping off the top 3-4 inches of new growth. Coppice the plant back further and harvest the older leaves as well. These must be cooked, whereas the new growth can be eaten raw. If you intend to harvest the older leaves, make sure to only take what you need and prune appropriately so it encourages new growth. Preparation: You may eat the tender new growth raw. Katuk has a very nutty flavor making it a great addition to any salad. The older leaves are particularly good when steamed, and also go nicely when incorporated into a stir fry. Katuk is very versatile and can be added to most soups and sauces. Nutritional Content: Nutritional content is on par with other perennial vegetables and even comes close to Moringa. It possesses a staggering amount of protein at almost half of its nutritional content. In addition, it also has vitamins A, B, and C and profound amounts of iron and calcium, trumping spinach in every category. Special Information: Precaution: Can be a purgative if eaten daily or in large quantities. Leaves are given to nursing mothers to stimulate breast milk production. Other uses: living fences, edible hedges, green food coloring, nutritious cattle and poultry feed. DO NOT JUICE! |
Additional information can be found at any of these helpful links:
http://c.ymcdn.com/sites/www.echocommunity.org/resource/collection/59800F4C-2723-4074-9CA3-DB23AA9F576A/Sauropus_androgynus_Katuk.pdf http://edibleplantproject.org/katuk/ Katuk Salad
Ingredients:
1 cup Katuk leaves 1/2 cup moringa leaves 2 cups mixed salad greens Additional veggies in season Your favorite salad dressing Directions: 1. Chop veggies and large greens. 2. Toss everything together. 3. Top with your favorite dressing. *Flowers from katuk and moringa can be added for extra flavor and aesthetic appeal! |