This time last year when we visited ECHO nursery in Fort Myers, we actually found they were growing Katuk, so we bought a pot to cultivate.
Back in Singapore I would call it Cekur Manis or Mani-chai (馬尼菜) but I’ve now learned that it is called Katuk in the U.S. It’s said to be a perennial but I’ve found that it grows best during warm weather.
They don’t exactly look like Kew Garden’s manicured shrubs but they are forming edible hedges around our oak well and parts of the backyard.
When I’m in a “can’t be bothered to cook” frame of mind, just cut some leaves up, stir-fry with garlic and then add an egg. That makes a simple, tasty and nutritious sandwich filling. Tastes great too when stir-fried with anchovies, in pasta dishes and of course spicy Asian dishes. *yum yum*
To cultivate, I stick a branch in a tall container of water and just wait for it to form roots.
That’s a no brainer … right?