Fresh Waterleaf

Minimum Purchase:
3 units


General Information

Waterleaf, the scientific name Talinum fruticosum or Talinum triangulare is a herbaceous perennial that grows naturally in Mexico, the Caribbean, West Africa, and Central America, and  South America. It is widely cultivated in the tropics as a leaf vegetable. It is a vegetable that is called many names. 

Its names include Ceylon spinach, Gbure in Yoruba, Philippine spinach, Potherb Fameflower, Lagos Bologi, Sweetheart, Kutu Bataw in Ghana, Florida spinach, Surinam purslane, and Cariru. 

Water leaves are crispy, flavorful and nutritious. The waterleaf plant grows erect, reaching a height of 30cm to 100cm (12in to 39in), and sometimes, can grow up to 5 feet, according to some reports; it bears small, pink flowers and broad, fleshy leaves and is an excellent source of fibre, vitamins C and A, iron, zinc and molybdenum.

Water leaves can be used to prepare lots of delicious delicacies, like the Edikang ikong from the Efik people of Nigeria, Waterleaf soup, and many other delicacies.

Country of Origin

The countries of origin are West Africa, South and Southeast Asia, and the warmer regions of North and South America.


Waterleaf is a rich source of essential nutrients like calcium, phosphorus, iron and vitamin C. It is also an excellent source of Vitamin A, Thiamine, Riboflavin,  nicotine, zinc, and molybdenum. 

For every 100g of waterleaf: 












Waterleaf can be used to prepare different delicious meals. It can be cooked like spinach and is famous for soups, stews, stir-fries and pizzas. It can be eaten raw, but it is recommended that you don't eat it in large quantities.

Here are some popular waterleaf recipes you can try:

  • Waterleaf soup
  • Nigerian Yoruba cuisine, Gbure Elegusi—Egusi soup made with water leaves.
  • Nigerian Efik food, Edikang ikong soup 
  • Roasted waterleaf—with sweet potato, or plantain
  • Waterleaf stew


After harvesting, waterleaf can be eaten immediately, dried or placed in a plastic bag in the refrigerator to keep it fresh. 

If waterleaf is to be used for cooking immediately, it must be used directly from the market, otherwise, the next day, the leaves will fall and begin to rot. However, if it is to be used later, wash the waterleaf first, then shred or chop with a sharp knife, then pack in a Ziploc bag, and store in the freezer and freeze until ready for use. 

When you are prepared to use the waterleaf, use it while it is still frozen—without thawing, drop the frozen water leaves straight into a pot of boiling soup.

OrganicOrganic Suitable for vegetariansSuitable for vegetarians

LIFE 4d+ Product life guaranteed for 4 days excluding delivery day, with an average of 6.5 days



One way you can use water leaves is to prepare Edikanng ikong. Edikang ikong soup is a soup made with waterleaf, crayfish, and pumpkin leaves. It is a famous soup in Nigeria. It is a very healthy soup that is low in calories and fat, and high in fibre. It is also a good source of vitamins A, C, and K.

Edikang ikong soup is very easy to make. You can find the ingredients used to make it at our store.


-Waterleaf, washed and chopped

- Red palm oil

- Protein (chicken, fish, meat), boiled and/or fried

- Crayfish

- Pomo, diced

- Ground pepper

- Protein broth

- Pumpkin leaves, washed and chopped

- Salt and other basic seasonings to taste



In a pot of boiling protein broth, turn in the ground pepper, crayfish, seasoning, and salt to taste. Stir, and let it simmer for five minutes. Then, turn in the red palm oil and boil for a further five minutes. Add the crayfish, pomo, and boiled or fried meat, and simmer for five minutes. Next, turn in the water leaves and the pumpkin leaves, and simmer for two minutes. Stir and cook for five to 10 minutes, and serve hot with any swallow of your choice.

Package Type

Our water leaves don’t have their own package, they are carefully packed at the top of your box, to ensure they are kept fresh until they reach you.

Other Information

The major issue with overeating water leaves is due to their oxalate content. High oxalate content can be unhealthy for people with kidney disease. Therefore, people with kidney diseases should limit their consumption of raw water leaves. The cooked waterleaf contains about 50% less soluble oxalates than raw leaves. On the other hand, water leaves are a healthy food low in calories and sugar. In general, you should aim to eat three to four servings of vegetables per day.


Dietary Information

Waterleaf is an excellent source of vitamin A, which is essential for healthy eyes—helps to slow the effect of retinal disease, enhances low light vision, and helps lower the risk of cataracts.

Waterleaf is an extraordinary supply of calcium and phosphorus, each of which can be critical for healthful bones, and especially serve as a huge support for women above 60 who have osteoporosis.

Waterleaf is a great source of iron. People who are experiencing mild symptoms of iron deficiency can benefit from switching to an iron-rich diet such as waterleaf.

Waterleaf is a great source of vitamin C, providing approximately 31mg per 100g of botanicals, therefore, it is believed that it can reduce the risk of developing Alzheimer's disease and that it can delay the decline in cognitive function with age. 


Inventory Replenishment

This product is available exclusively on pre-order only. This is a great way to ensure the vegetables reach our customers in a great condition and also, to reduce food waste.


Did You Know?

  • Waterleaf plants are scientifically classified as weeds and thrive during the rainy season.
  • It is used as a "softener" when cooking fibrous vegetables.
  • Its leaves and young shoots are used as thickeners in sauces.
  • It acts as green forage for rabbit feed management.
  • Water leaves are used in the preparation of slimy soups and stews to complement, most times, a starchy main dish.
  • Waterleaf can be used in salads
  • It is used as a colouring agent when cooking okra soup 



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Extra Information

500.00 Grams