Botanical Name: Xanthosoma brasiliense
Some other names: Celery stem Taro, Tannier Spinach, Tahitian Taro
How to Grow It
Tahitian spinach is a tropical perennial clumper that grows 1–2 metres tall, forming a striking patch of giant heart-shaped leaves on thick, edible stems. It’s part of the same family as ornamental “Elephant Ears” (so it looks stunning in the garden), but this one’s not just pretty – it’s productive too.
Climate: Loves the tropics and subtropics, but will grow anywhere frost-free. In cooler areas, it will sulk over winter or die back to its base, then re-sprout when warmth returns.
Sun & soil: Thrives in moist, rich soil and will happily sit in a boggy patch or at the edge of a pond. Prefers partial sun to light shade – too much hot, direct sun can make the leaves coarse.
Water & drought tolerance: It’s a water-lover but not fussy. Tahitian spinach thrives in constant damp, yet will tolerate short dry spells (it just slows down growth).
Planting & propagation: Once you’ve got a clump going, you’ll never run out – just dig up side suckers or divide the clump and replant. Any piece with a chunk of root will grow.
Containers: It’s surprisingly happy in big pots or tubs, especially in a greenhouse or sheltered spot – perfect for cooler climates or if you want to keep it contained.
Tip: Give it a good mulch and regular drinks of worm juice, compost tea, or seaweed solution – you’ll be rewarded with huge, lush leaves and fat, crunchy stems.
Herbal & Nutrient Value
Tahitian spinach isn’t just a filler green – it’s packed with nutrition.
- Vitamins A, B & C for immunity, energy, and skin health.
- Iron for healthy blood.
- Calcium for bones and teeth.
- Potassium for heart and muscle health.
- Plus good levels of fibre, which helps digestion and keeps you feeling full.
Herbal and traditional uses: In parts of the Pacific, Tahitian spinach is used as a “strengthening food” – the kind of hardy green you throw in a soup to keep you going. The fibre content also makes it useful for digestive health.
Traditional & Home Remedies
“Callaloo tonic” soup – simmered with coconut milk, onions, and herbs for nourishment.
Steamed leaf wraps – eaten postpartum for recovery in some Caribbean cultures.
Poultice of wilted leaves – applied to minor burns and rashes.
Using It in the Kitchen
Tahitian spinach’s leaves and stems can both be eaten, but cooking is key.
- Leaves: Young leaves are best. They can technically be eaten raw in tiny amounts, but they’re chewy and slightly bitter – cooking removes this and softens them.
- Stems: The thick, celery-like stems are the star – they soak up flavours beautifully and give dishes a juicy crunch.
Storage tip: Pick as needed – the leaves and stems wilt quickly after harvest. Keep stems in a container of water for a day or two, or store in the fridge wrapped in a damp tea towel.
Simple recipe ideas
– Island-Style Coconut Curry: Simmer chopped stems and leaves with coconut milk, garlic, and ginger.
– Tahitian Spinach Soup: Toss handfuls of leaves and chopped stems into chicken or veggie broth at the end of cooking.
– Garlic Stir-Fry: Flash fry stems with garlic and soy sauce for a quick side dish.
– Quiche or Omelette Add-In: Finely chop young leaves and stems for a savoury breakfast boost.
– Rainy-Season Stew: Cook leaves and stems slowly with beans, root veggies, and stock for a hearty one-pot meal.
Other Uses
- Mulch factory: The big leaves can be chopped and dropped as a rich mulch for other plants.
- Ornamental value: With its lush, tropical look, Tahitian spinach doubles as a landscaping plant around ponds or shaded garden corners.
- Survival resilience: When the wet season flattens your garden or other greens sulk, Tahitian spinach is still standing strong and pumping out food.
Why it’s a survival plant
Tahitian spinach is a set-and-forget food source – plant it once and it will quietly provide leaves and stems for years. It loves wet spots, survives tough ones, and steps up when more fragile greens disappear – a dependable ally for the survival gardener.
