Botanical Name: Abelmoschus manihot
Some other names: Tree lettuce, Hibiscus Spinach, Slipper Cabbage, Aibika, Ibika
How to Grow It
Tree spinach (Abelmoschus manihot) is a fast-growing, leafy perennial shrub that can reach around 2 metres tall, with large, soft leaves that look almost tropical. In the right spot, it will pump out edible leaves for months on end.
Climate: Loves subtropical to tropical climates but will grow in warm temperate regions too. In cooler areas, it might die back to the ground or need to be treated as an annual, but it almost always bounces back if frost isn’t too severe.
Sun: Thrives in full sun but tolerates partial shade (just expect slightly fewer leaves).
Soil & water: Prefers well-drained soil but isn’t fussy – it will grow in less-than-ideal dirt and even handle droughtonce established. Still, give it water and mulch in the growing season, and it will reward you with lush growth.
Season: Best planted in spring or early summer, when the soil is warm.
Propagation: The easiest way is tip or stem cuttings – cut 10–20cm stems, strip the leaves, and plant them directly in pots or the ground (best done after rain or with plenty of watering). It also strikes easily in water if you like to see roots form before planting.
Tip: Tree spinach is perfect for large pots – keep it well fed and watered, and you’ll have a near-endless supply of leaves right by the kitchen door.
Herbal & Nutrient Value
Tree spinach is incredibly nutritious – a genuine powerhouse green:
- Very high in protein – a rare trait for a leafy plant, making it especially valuable in vegetarian or survival diets.
- Packed with Vitamins A, B & C – supporting vision, immunity, energy, and skin health.
- A great source of calcium, potassium, iron & magnesium – all vital for strong bones, heart health, and general vitality.
- Contains mucilage – a soothing, gel-like compound that helps detoxify the body and support digestion.
Traditional & Home Remedies
Postpartum soup (PNG & Pacific Islands): Leaves boiled with coconut milk for new mothers to regain strength.
Leaf poultice: Crushed fresh leaves applied to sores and skin irritations.
Aibika leaf broth: Drunk for anemia and weakness.
Using It in the Kitchen
Tree spinach is one of those plants you’ll use constantly once it’s growing.
- Young leaves: Mild, slightly crunchy, and great raw – perfect in salads and sandwiches.
- Older leaves: Best cooked – add to soups, quiches, curries, casseroles, or even use as a spinach substitute.
Cooking tip: Only cook briefly (just a minute or two) unless you want a slimier texture – the mucilage thickens dishes, which can be brilliant in soups or stews.
Storage: Pick leaves fresh as needed – they wilt quickly, so don’t harvest more than you’ll use in a day or two.
Simple recipe ideas
– Tree Spinach Salad Wraps: Use large raw leaves to wrap chopped veggies, rice, or cooked meats.
– One-Minute Stir-Fry: Toss young leaves with garlic and soy for 60 seconds – done!
– Thickening Soup: Drop in a handful of chopped older leaves in the last few minutes of cooking to give body to soups and stews.
– Tree Spinach Omelette: Wilt the leaves for 30 seconds, then fold them through beaten eggs with cheese.
– Creamy Curry Boost: Stir chopped leaves into coconut-milk-based curries – they’ll absorb flavour beautifully and naturally thicken the sauce.
Other Uses
- Mulch maker: Tree spinach can be chopped back hard and the prunings used as mulch – the plant loves the haircut and bounces back fast.
- Animal fodder: Chickens, goats, and other livestock happily eat the trimmings.
- Garden filler: Its big, leafy shape looks great among ornamentals, and it’s useful as a windbreak or shade plant for smaller veggies.
Why it’s a survival plant:
Tree spinach is ridiculously hardy, strikes from almost any cutting, and produces nutrient-dense greens for months on end. If you had to choose just a few plants to rely on for ongoing food, this one would absolutely earn a spot.
