Botanical name: Talinum triangulare
Some other names: Waterleaf, Surinam purslane, Ceylon spinach
How to Grow It
Surinam spinach (Talinum triangulare) is a hardy, short-lived perennial (usually lasting 2–3 years) that grows into a bushy clump around 40–60cm tall. In the tropics and warm subtropics, it will produce leaves year-round; in cooler regions it may die back in winter, but usually reshoots in spring if frosts aren’t too harsh.
Climate & range: Naturally found across the tropics of South America and West Africa, it tolerates subtropical and even warm temperate climates with a bit of winter protection.
Sun & shade: It handles full sun, but really shines in dappled shade or under trees – producing larger, juicier leaves that don’t get tough.
Water & soil: Surinam spinach is drought-tolerant but grows its best, most tender leaves in the wet season or with regular watering. It tolerates poor soils but thrives in rich, well-drained beds with a layer of mulch.
Propagation: Almost foolproof – snap off a stem, stick it in damp soil, and it’ll root. It also self-seeds readily, so don’t be surprised if new plants pop up around the garden each summer.
Containers: One of the best spinach plants for pots – it doesn’t get too rootbound and is easy to move into shelter if winters are harsh.
Basically, once you plant it, Surinam spinach looks after itself – the hardest part is stopping it from giving you more than you need!
Herbal & Nutrient Value
Surinam spinach isn’t just hardy – it’s nutrient dense:
- Vitamin C (great for immunity and healing)
- Vitamin E (a powerful antioxidant for skin and heart health)
- Beta-carotene (the plant form of Vitamin A, for vision and healthy cells)
- Calcium & magnesium (for strong bones and muscles)
- Potassium (for blood pressure balance)
- Plant-based Omega-3s (for inflammation and brain health)
In traditional medicine, it’s been used as a cooling herb to treat fevers and inflammation. Its mucilaginous (slightly slippery) quality when cooked is believed to soothe the digestive tract – handy in times when gut health is important.
Traditional & Home Remedies
Iron Boosting Tonic – juice blended leaves and drink (often mixed with fruit).
Cooling Soup – leaves simmered in broth for fever recovery.
Poultice for Minor Burns – crushed leaves applied topically.
Using It in the Kitchen
Surinam spinach leaves are mild, slightly succulent, and very versatile.
- Raw: The young leaves are soft and mild enough for salads or sandwiches. The pink flowers are edible too and add a touch of colour to any dish.
- Cooked: The leaves wilt beautifully in stir-fries, soups, curries, or omelettes – but add them at the very end to keep their texture and nutrients.
Storage tip: Like most leafy greens, Surinam spinach is best eaten fresh. If you harvest more than you can use, store in a damp tea towel in the fridge for a couple of days or lightly blanch and freeze for later use.
Simple recipe ideas
– Backdoor Garden Salad: Grab a handful of Surinam spinach leaves and flowers, toss with cucumber, tomato, and a simple vinaigrette.
– Quick Garlic Stir-Fry: Flash-fry chopped Surinam spinach with garlic and soy sauce – done in two minutes.
– Egg & Spinach Omelette: Add a small handful of chopped leaves just before folding your omelette for colour and nutrients.
– Surinam Green Smoothie: Blend a handful of fresh leaves with banana, mango, and coconut water for a tropical green drink.
– Leafy Soup Booster: Throw in a handful of chopped leaves at the end of cooking soups or stews for a vitamin-rich finish.
Other Uses
- Ground cover & mulch: Surinam spinach spreads to form a low mat, suppressing weeds and keeping soil cool.
- Animal fodder: Chickens, ducks, and even rabbits will happily nibble the leaves.
- Ornamental value: Its pink star-shaped flowers make it pretty enough for the front garden – few will guess it’s an edible spinach.
Why it’s a survival plant:
Surinam spinach is tough, productive, and generous – it shrugs off heat, dry spells, and poor soil, and comes back year after year in warm climates. Its mild flavour and high nutrient load make it a reliable “grab-a-handful” green for just about any dish. If you only had room for a few edible greens in a survival garden, this one earns its spot.
