Botanical Name: Alternanthera sissoo
Some other names: Sissoo spinach, Samba lettuce
How to Grow It
Brazilian spinach (Alternanthera sissoo), also called sissoo spinach or samba lettuce, is a low-growing perennial that creeps and mounds, forming a lush mat if given room. It rarely grows taller than 30 cm but will happily spread out to cover a patch of ground, making it a great living mulch or understory plant.
It’s native to South America and loves warm, humid, tropical and subtropical climates, though it will grow in temperate regions too. In warm areas, it stays evergreen and harvestable all year. In colder climates, it may die back in winter but usually re-sprouts as soon as the frosts end. In very cold regions, you may need to replant from seed each spring.
Brazilian spinach will tolerate full sun but definitely prefers part shade to full shade – perfect for those spots where other leafy greens struggle. It likes regular water, especially when it’s young, but once established it’s surprisingly drought tolerant (leaf production just slows in dry spells).
Propagation couldn’t be easier: tip cuttings root in days, or you can divide clumps at the base. It also grows brilliantly in pots and containers – just don’t let it dry out completely or the leaves won’t regrow quickly.
Herbal & Nutrient Value
There’s not a huge amount of research on Brazilian spinach’s nutrition, but what we know is promising. It’s notably higher in protein than most leafy greens, and like its spinach cousins, it’s likely rich in vitamin A, vitamin C, and iron– all essential for immunity, eye health, and energy.
In folk use across South America, Brazilian spinach has been valued as a tonic green – a reliable source of fresh, mineral-rich leaves when little else is growing. Like most dark greens, it’s almost certainly a good source of antioxidants, helping to protect your body from everyday wear and tear.
Traditional and Home Remedies
Fresh poultice: Chew or crush leaves and apply to bites, cuts, or stings
Plantain tea: Steep fresh or dried leaves in boiling water, sip for digestion
Wound wash: Cooled tea used to clean cuts or infected skin
Cough syrup: Infuse leaves with honey for sore throat and coughs
Eye rinse: Weak tea used to relieve irritated or dry eyes
Using It in the Kitchen
The standout feature of Brazilian spinach is its crunchy texture – even after a bit of cooking, the leaves stay slightly crisp, giving dishes a great bite. The flavour is mild and fresh, without the bitterness some greens have.
To prep, strip the leaves from the stems (the stems can be a bit stringy) and wash them well. Use the leaves raw in salads, wraps, or sandwiches for a fresh crunch, or toss them into stir-fries, soups, curries, or casseroles just like any spinach – they’ll soften but won’t turn to mush.
Store picked leaves in the fridge wrapped in a damp tea towel; they’ll keep for several days.
Simple Recipe ideas:
– Crunchy Garden Salad – toss fresh Brazilian spinach leaves with cucumber, tomato, and lime dressing.
– Stir-Fry Crunch – add a handful of leaves to a hot stir-fry for the last 2 minutes.
– Spinach & Potato Curry – stir leaves into curry at the end for texture and colour.
– Egg & Spinach Scramble – fold chopped leaves into scrambled eggs for a mild, crunchy green boost.
– Soup Topper – throw a handful of fresh leaves into hot soup bowls for a fresh crunch.
Other Uses
Brazilian spinach makes a brilliant groundcover, shading soil, suppressing weeds, and keeping roots cool for other plants. Its spreading nature and love of shade make it perfect for awkward spots under trees or around the house where most edibles won’t grow.
Why it’s a survival plant
It’s an excellent low-effort leafy green: it thrives in shade, handles drought, and grows back endlessly from a few cuttings. Plant it once, and you’ll have a near-constant supply of spinach-like greens – a priceless trait when you need fresh food you can rely on.
