Talinum fruticosum – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Northern America, Southern America

Northern America

Mexico, San Luis Potosí, Sinaloa, Sonora, Tamaulipas, Baja California Sur, Chiapas, Colima, Guerrero, Jalisco, México, Michoacán de Ocampo, Morelos, Nayarit, Oaxaca, Puebla, Querétaro, Quintana Roo, Tabasco, Veracruz de Ignacio de la Llave, Yucatán,

Southern America

Antigua and Barbuda, Antigua, Bahamas, Barbados, Cuba, Cayman Islands, Dominican Republic, Guadeloupe, Haiti, Jamaica, St. Kitts and Nevis, St. Lucia, Montserrat, Martinique, United States, Puerto Rico, Virgin Islands, U.S., St. Vincent and Grenadines, Saint Vincent, Guatemala, Honduras, Nicaragua, Guyana, Suriname, Venezuela, Brazil, Bolivia, Ecuador, Peru,

Natural Habitat

Edible Uses

Leaves and flowers - raw in salads or cooked . Young shoots, 15 - 20cm long, are used . The shoots are used in making soups, stews etc. . Combined with the leaves of eru (Gnetum species) and fufu (a starchy dish), it is considered a delicacy; the tender shoots of waterleaf acting to soften the tough leaves of eru . Best lightly steamed, they should not be overcooked, or they will become excessively soft and mucilaginous . The leaves are used as a colouring agent in okra soup . The leaves have a slightly sour taste; they can be finely chopped and added to salads . Many forms of this plant have a high concentration of calcium oxalate (see notes above on toxicity), though this is easily destroyed on cooking . T. fruticosum is rich in vitamins, including vitamins A and C, and minerals such as iron and calcium. It is cultivated in West Africa, South Asia, Southeast Asia, and the warmer parts of North and South America. Along with Celosia species, T. fruticosum is one of the most important leaf vegetables of Nigeria.