Katuk is an edible leafy shrub that thrives in tropical or subtropical climates. It's botanically known as Sauropus androgynus.
Nearly all parts of the plant can be eaten raw or cooked. The leaflets are easily stripped from the petioles and added to salads, sandwiches, soups or stir-fries. Tender young shoots are usually steamed, and the fruits can be added to salads or vegetable dishes.
The pinnate leaves can reach up to 2 feet in length, and the overall plant height can be 7-8 feet or more if not kept cut back.
Some cultivars show a silvery mottling on the leaflets that may be randomly scattered or in attractive patterns, depending on the individual plant.
Katuk prefers a little shade in hot climates, but will grow in full sun as long as the soil is kept moist. An evenly moist soil is also conducive to faster, more lush, growth.
The unusual flowers form on the underside of the leaf petiole and continue to open throughout the growing season.
Some cultivars may require cross-pollination with another cultivar in order to set fruit. Others appear to be self-pollinating. The fruits are creamy-white marble-sized balls that hang from the petiole on a short stem.
When fully mature, they split open to reveal up to 6 black angular seeds.
For propagation, the seeds should be sown immediately, and usually take at least 2-3 months to germinate.
Katuk is native to Borneo, and is recommended for USDA Zones 9b-11. Elsewhere, it can be container-grown and protected from the cold.
Sauropus androgynus is also sometimes known as Sweetleaf or Cinnamon leaf.