These 20 Vegetables Grow Like Fruit TREES! Plant Once, Eat Forever

🌳 GROW THESE TREE VEGETABLES: Get starter plants, cuttings, and seeds for all 20 perennial vegetables featured in this video: https://stellareureka.com/vegetabletrees/

Forget everything you know about vegetable gardening. What if you could plant vegetables once and harvest them for years, just like fruit trees?

Today we’re exploring 20 perennial vegetables that grow like trees, producing nutritious greens, roots, and leaves year after year with minimal effort. From ancient Mayan survival foods to forgotten European staples, these low-maintenance plants have fed civilizations through famines, wars, and droughts.

🌿 FEATURED PERENNIAL VEGETABLES:

00:00 – Introduction

00:30 – Chaya (Cnidoscolus aconitifolius) – The Mayan famine food that survived colonization. Rich in protein, vitamins A & B, calcium, magnesium, iron.

03:05 – Moringa (Moringa oleifera) – Ancient warrior superfood. The Mauryan Empire’s secret weapon. Every part edible. Lowers blood sugar and cholesterol.

04:08 – Bele Spinach (Abelmoschus manihot) – Surprised missionaries in Fiji. 12% protein by dry weight. Grows 6 feet tall with continuous harvests.

05:47 – Skirret (Sium sisarum) – Medieval European delicacy from peasant pots to Tudor kitchens. Sweet roots that sustained communities.

07:19 – Yacon (Smallanthus sonchifolius) – Andean tuber growing 8 feet tall. Prebiotic sugars that don’t spike blood glucose.

08:48 – African Blue Basil (Ocimum kilimandscharicum × basilicum) – The 1983 hybrid that conquered American gardens. Bold minty taste, immune-boosting.

11:16 – Okinawa Spinach (Gynura bicolor) – Chinese anti-aging secret. Purple leaves produce blood-red juice. Powerful antioxidants.

12:11 – Longevity Spinach (Gynura procumbens) – Named for anti-aging properties. Southeast Asians call it “prolong life.” Lowers blood pressure naturally.

14:09 – Holy Basil (Ocimum tenuiflorum) – Sacred Hindu plant. Relieves stress, supports immune system, lowers blood sugar.

16:08 – Cranberry Hibiscus (Hibiscus acetosella) – Cuban survival garden staple. Edible raw. Pleasant tart taste for teas and lemonades.

17:08 – Talinam (Talinum fruticosum) – Caribbean energy booster used by Spanish soldiers. Starchy roots maintain energy during long journeys.

18:37 – Surinam Spinach (Talinum triangulare) – 90% water content, crucial during rationing. Rich in vitamins A & C, iron, zinc.

19:53 – Kale (Brassica oleracea) – WWII Victory Garden star nicknamed “never ending cabbage.” Prevents diabetes, heart disease.

21:51 – Katuk (Sauropus androgynus) – Southeast Asian “lazy garden spinach” outselling kale in Malaysia. Tastes like peanut butter.

23:49 – Cuban Oregano (Plectranthus amboinicus) – From Africa and Indian Ocean islands. Seafarers’ seasickness remedy.

25:15 – Butterfly Pea (Clitoria ternatea) – Ancient Indian brain tonic. Changes water to mysterious purple. High anthocyanins.

27:25 – Taro (Colocasia esculenta) – World’s 5th most produced tuber, cultivated 20,000-28,000 years ago. Survived Cuban famine.

28:24 – Molokhia (Corchorus olitorius) – The “for kings” dish. Nursed 18th century ruler from death’s door. Banned by caliphs, revived by revolutionaries.

29:57 – Sorrel (Rumex acetosa) – Medieval German scurvy cure. Rich in vitamin C when fresh greens were rare.

31:47 – Malabar Spinach (Basella alba) – Perennial vine with okra texture. 93% water content made it crucial famine food.

These aren’t backup vegetables—they’re primary food sources that sustained empires, survived wars, and fed communities when traditional crops failed. From moringa that powered ancient armies to sorrel that prevented medieval scurvy, each plant tells a story of human resilience.

Ready to transform your garden into a low-maintenance food forest? Plant these perennial vegetables once and harvest for years. No more annual replanting, no more garden slavery—just reliable, nutritious food.

🌱 Which perennial vegetable will you plant first? Share in the comments!

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We’re told that vegetables are delicate little 
plants meant to be pulled out and replanted every season. But there’s an entire group of 
vegetables that doesn’t play by those rules. These veggies bulk up, form woody stems, 
and keep producing year after year, just like a peach or apple tree would. 
This is not just a gardening myth. Today, on Stellar Eureka, 
we’re looking at low-effort,   high-nutrition vegetables that 
you plant once and eat forever. You don’t have to buy spinach ever again. 
You can just buy some chaya spinach cuttings and stick them in the ground, et voila!
A chaya tree can be a great addition to your garden. It is easy to grow, suffers little insect 
damage, and gives you good greens for several years. Just make sure to always eat them cooked, 
as raw leaves can be toxic. Its reliability made it the go-to famine food for the ancient Mayans. 
Droughts could devastate the lands, and wars could disrupt the local trade, but the chaya stood in 
defiance. Its leaves bloomed against the ravages of time. No force, not even the violent adventures 
of the colonialist powers, could keep it down. The Spanish conquerors would get sick from the 
chaya because they ate it raw. The indigenous people, on the other hand, always boiled 
them in lime-treated water to get rid of   their toxins. Reaching up to 20 feet, broad 
chaya leaves remain a popular ingredient in Central American cuisines. And its nutritional 
benefits are second to none. It is rich in protein and fiber, providing vitamins A and 
B, as well as calcium, magnesium, and iron. Home to the chaya spinach, the Yucatan cuisine 
was an ever-evolving tapestry. But on the distant Indus plains, where armies once clashed, one 
plant stood unfazed against the tests of time. The formidable Greek phalanx of the Seleucid 
Greeks stood ready on these same battlefields. With an empire stretching all the way to 
Thrace behind them, they had their eyes set on   a formidable foe: the Mauryan Empire. Not only 
was the Mauryan army one of the largest military powers of the ancient world, but it also had a 
strength and conditioning secret up its sleeve: alchemical extracts that enhanced alertness, 
increased endurance, and reduced pain on the battlefield. Their key ingredient? A miracle plant 
called moringa, rich in vitamins A, B6, and C and packed with a healthy dose of iron and magnesium.
High in antioxidants, nowadays, doctors prescribe it to lower blood sugar levels and 
cholesterol. What made this plant an   easy resource for military campaigns back in 
the day was the fact that it grew quickly and was entirely edible, branches, seeds, and oils.
Historical texts show that the Seleucids could not keep up with the Mauryan warriors, who moved 
with the grace and fluidity characteristic of their miracle plant. The Greeks signed 
a peace treaty involving a marriage   alliance and 500 war elephants, ceded multiple 
territories, and turned their focus elsewhere. A few years ago, moringa arrived in the mainstream 
with a bang. Superfood smoothies boasted it as an ingredient, and people started growing it in 
their backyards. Vedic cultures recognized these benefits around 3000 years ago, using it 
as a traditional medicine for fever, infections, inflammation, and more. Buddhist prescriptions 
from the 5th century, found in northwestern China, also describe it as a key medicinal herb.
Some plants may cast a long historical shadow, but there are others that contain a wealth of 
nutrition in their unassuming, slender posture. What if I told you there’s a leafy 
green that outshines ordinary spinach   in both flavor and nutrition? Nicknamed the 
“salad tree,” bele spinach carries a tangy, fruity bite that surprises first-time tasters.
But what truly sets it apart is its protein content, reaching nearly 12 percent by dry 
weight, remarkably high for a vegetable. When the Methodist missionaries first reached 
inland Fiji in the 19th century and laid their eyes upon the neat rows of bele in Fijian towns, 
they were also surprised by it, but for completely different reasons. Coming from the temperate 
European climate, where diets revolved around cereals, root crops, and cabbage, they initially 
assumed Fijians lacked proper vegetables. It did not take long for them to discover the 
magic of perennial tropical leafy greens, which they recorded in their journals and archives.
Most edible hibiscus species can grow up to 6 feet tall, with a substantial shrub of greens. This 
structure makes them intolerant of frost and wind, because the top-heavy structure can easily 
flop over. It can be a difficult plant to grow, but if you reside in USDA zones 8-11, 
its high dosage of vitamins A, C, and iron can easily last you the entire year.
From the tropical bliss of edible hibiscus that caught Europeans off guard to something that 
was beloved across European society back home, here’s a plant that adorned the 
tables of kings and farmers alike. In the 12th century, the Benedictine abbess 
Hildegard von Bingen described skirret as “hot and dry,” a judgment rooted in the ancient 
theory of humors. Across Greek, Indian, Chinese, and medieval European medicine, 
balance of the body’s humors was believed essential for health. When patients were thought 
to carry a “cold” aura, healers turned to skirret, blending it into remedies meant to 
restore equilibrium and vitality.
  Over the past three centuries, modern science 
has moved away from the humoral model. Science has also revealed that skirret is a source 
of carbohydrates, particularly sucrose and other sugars. While it may not be the most 
nutritionally beneficial plant in the world, it can satisfy the occasional craving.
A hardy perennial, this long-lasting root vegetable can hold its own against the stormy 
chills of cold regions. Just as peasant dishes made use of skirret’s reliability, so did the 
royal cooks of the Tudor dynasty. Whether inside the iron pot hung over the open hearth or in the 
cauldrons behind massive stone-wall kitchens, skirrets boiled with butter and 
spices were a delicacy that brought   communities together around a single pot.
Medieval folk congregated as the sun went down to indulge their sweet tooth in unison. Now, 
we exchange unhealthy chocolates and sugary items. But what if you could get the exact sugary 
goodness promised by commercial syrups and juices in your backyard without their side effects?
Yacon is a traditional Andean crop that was planted along field borders, so passing laborers 
could bite into the juicy tubers between their rigorous chores. The high-carb content rejuvenated 
their bodies with newfound energy. Most of these carbs are prebiotic sugars that don’t spike 
blood glucose the same way as starches. The high water content, 70 percent by fresh weight, 
was also a source of hydration, turning this plant into the perfect portable refreshment.
Walking through a yacon plantation, you might not guess that this humble tuber can reach 
heights of nearly 8 feet, with much of its bulk hidden underground. For centuries, it remained 
tucked away in the Andes, quietly sustaining communities. Long before European contact, 
the Nazca culture honored yacon in pottery, a testament to its deep cultural roots.
From the grasslands and glaciers of the South American mountain range to the world 
over, yacon is now used globally for making sweetened syrups and juices. While it may not 
be as protein-rich as some hibiscus varieties, it has a great reputation for retaining freshness. 
In the 17th century, the Spanish missionary and writer, Bernabe Cobo, described this plant’s 
ability to remain fresh for 20-plus days, making it incredibly useful for long voyages.
While yacon roots sweeten the earth in the quiet embrace of mountains, a certain basil 
whispers to the heavens from low ground. Basil is considered America’s favorite 
herb. But it wasn’t always this famous. The Italian immigration of the 19th and 20th 
centuries brought it to the New World, but it was still restricted to Italian communities. 
And then, the “back to the garden” and “gourmet food” movements of the 70s and 80s sparked the 
mainstream interest in the Mediterranean diet. It was in the backdrop of these culinary 
trends that Peter Borchard established   his herb nursery called Companion Plants in 
Athens, Ohio, where he grew, among other things, various basil species. On a fateful sunny 
afternoon in 1983, Borchard noticed seedlings growing between two parent plants, East African 
basil and a garden basilicum called Dark Opal, so he took cuttings and saved some plants. Little 
did he know that this hybrid crop would take the American gardening scene by storm.
Known as the African blue basil, this plant has a bold minty taste that may not 
be to everyone’s liking. However, it nourishes the body with vital micronutrients that boost 
the immune system. The interesting part? It has slowly garnered a reputation as a favorite 
among gardeners, extending its significance beyond the dining and the kitchen.
Growing up to 3 feet, this basil with purple-veined, broad leaves adds a nice touch 
of color to gardens. Walk into any garden, and its distinct aroma will instantly catch your 
attention. Unlike the secret whispers of yacon, this one is a crowd favorite, attracting foliage, 
flowers, and, most importantly, pollinators. Some go as far as to call it a bee magnet.
But sometimes gardens require more than fragrance, they need a patch of lush greens with a brooding 
presence. That’s where our next entry comes in. In the hubbub of dense Southern Chinese villages, 
a man chanced upon a distinct phenomenon. He realized that crushing the purple leaves of the 
local spinach produced a reddish-purple juice, visually indistinguishable from blood. 
So, he started calling his spinach plants hong feng cai, the “red phoenix vegetable.”
Across centuries, Chinese medicinal traditions used this plant to purify blood and, 
hence, balance energies in the body. Today, we know this Eastern specialty by a 
much simpler name: the Okinawa spinach. This is an easy plant to grow, especially in the 
tropical climates of Central and South Florida. All you need is a handful of clippings, moist 
soil, and a little bit of sunlight. Its lush green and slight purple shades look breathtaking. This 
striking appearance fooled the British botanists into cataloguing it as an ornamental plant with 
edible potential when they first discovered it in the late 18th century. Little did they know 
that Chinese and Southeast Asian communities regularly used it in stews and teas as medicine, 
and locals insisted that it kept the body young. Modern science proves that they were right. 
In addition to lower cancer risk, it contains calcium to build stronger bones, potassium 
to regulate fluid levels, and antioxidants to prevent diseases. Speaking of longevity, why 
not head to the kitchens of Africa and Asia for a plant that is so famous for its anti-aging 
properties that it was named after them? Gynura procumbens is another Eastern 
spinach with a host of health benefits. It contains antioxidant, anti-inflammatory, 
and lipid-lowering properties. But it wasn’t named longevity spinach for marketing purposes. 
Southeast Asian communities have long known about its unique gifts, so much so that the Malaysian 
and Indonesian people call it sambung nyawa, which translates to “prolong life.”
Ridden across trade routes and carried by immigrants over centuries, 
this vegetable grew everywhere,   from the moist climates of Southeast Asia to 
the harsh sandy dunes of West Africa. Europeans, however, were not aware of its existence. 
When colonial botanists first discovered it,   they brushed it aside, just like Okinawa spinach.
The selling point is quite straightforward: easy cuttings and fast regrowth. This is a 
long-lasting vine that prefers moist soil and a bit of shade. Young leaves are good for 
raw use, whereas older ones need to be cooked slightly. Traditional herbalists have long used 
it for both food and medicine, and researchers are now becoming increasingly interested in 
its nutritional makeup. It is emerging as a great natural candidate for treating diabetes as 
well as lowering blood pressure and cholesterol. In parts of the Philippines, one can sometimes see 
a low mat of longevity leaves at the edge of rice paddies. The locals believe that the plant works 
as a remedy for rice aphids, but the manner of its action remains shrouded in secrecy, leading many 
people to call them the “leaves of the Gods.” Our dance with the spinach cousins has 
taught us many practical nutritional lessons, but the role of some vegetables goes beyond 
the physical realm. They evoke a sacred reverence for the spiritual and the divine.
When the rains have washed away the dry heat of the Indian summer, people around the country 
partake in a small ritual called Tulsi Vivah. It is a wedding between the tulsi plant, 
which is the personification of Lakshmi, the goddess of abundance and fertility, and 
an amla branch, which represents Vishnu, the lord of preservation. This ceremony 
marks the beginning of the wedding season. In Indian households, Tulsi, or the holy basil, is 
more than just a plant. It is a symbol of purity, protection, and devotion. Tulsi often represents 
the wife of Jalandhara, an avatar of Lakshmi   called Vrinda Devi. When Vrinda’s devotion 
turned Jalandhara near-invincible, he started   challenging the gods. So, Vishnu appeared to 
Vrinda in disguise and made her break her vow of   chastity. Upon realizing the deception, Vrinda’s 
pure soul turned into the sacred Tulsi plant.
  In addition to its fragrance and ritualistic 
value, it features heavily in Indian cuisine, herbal teas, and oils. And science backs up its 
benefits. New research shows that holy basil is not only great for the immune system, but it also 
helps relieve stress. It supports wound healing, eases inflammation, and lowers blood sugar and 
cholesterol. We have covered the history of this plant in more detail in our previous episode, 
“The History of Superfoods & Medicinal Plants: From Pharaohs to Witch Trials.”
The Muslim Mughal emperor Jahangir preserved the holy Hindu plant in his gardens 
because his court physicians recommended it for digestive troubles and fevers. Now, let’s 
fast-forward to early 20th century Cuba, where innovation prevailed over preservation 
in the backdrop of intense economic troubles. Cuba became politically independent after 
the Spanish-American War of 1898. However, American firms owned more than 60 percent 
of its sugar production, and the specialized economy of agricultural exports was caught 
in a boom-bust cycle. The “export first, food last” approach meant that many Cubans 
had to maintain “survival gardens” for their personal needs. Whenever locals fell into hard 
times, the creative solutions in their backyard could save their communities from complete ruin.
In these holistic gardens, the cranberry hibiscus offered a distinct advantage over chaya 
leaves. Instead of boiling them for safety, Cubans could eat them raw. But most 
importantly, the descendants of enslaved   Africans were familiar with hibiscus-type plants, 
and hibiscus teas were a prominent part of their culture. Central and South Americans 
have used these plants to make teas,   lemonades, and muscle relaxants for a long time.
The cranberry variety has a pleasant tarty taste, and South American dishes use the leaves in small 
quantities. But make sure to use them sparingly, since their high acid content can easily come 
back to haunt you. While Spanish soldiers were avoiding cranberry hibiscus as “poor 
people’s food,” they did adopt an American plant that the locals used to cure fatigue.
Most lettuces grow in spring and fall, but there are some nice alternatives you can grow all 
year round. Talinum paniculatum is one of them. When the Spanish soldiers came marching through 
the coasts and savannahs of Cuba, Hispaniola, and Puerto Rico, they found this plant to be a 
great alternative to bread. Starchy tuberous roots that could be boiled and roasted to maintain the 
energy levels during long and difficult journeys. For decades before their arrival, the local 
Taino cultures had been using it to energize their tired and jaded bodies after days of hard 
labor. In the 21st century, this tradition found a new home in the Philippines, where local 
businesses started marketing talinum smoothies for increasing stamina and reducing fatigue.
Its leaves are edible, both raw and cooked, and remain edible throughout its flower-seed stage 
without bitterness. Despite its nutritional value, raw fameflower should be consumed 
in moderation to avoid a build-up   of oxalic acid, which causes kidney stones.
While this perennial plant for tropical climates doesn’t form thick woody trunks like fruit trees, 
its slender frame allows you to plant it anywhere in full sun with well-drained soil. While the 
fameflowers shimmer under the bright Cuban sun, its close cousin clings closer to the 
Earth, like a lush carpet of nourishment. Imagine children gathering bundles of the water 
leaf on the outskirts of Lagos. The plants emerge from the horizon like a green tide swelling 
out of broken clay pots. At the same time, a farmer plants it in a small plot behind his 
cane fields in a quiet corner of the Caribbean. From the New World to Africa and back again, the 
history of the Suriname spinach is entwined with the Transatlantic slave trade. It is native to 
South America and the Caribbean. By the 17th century, however, it had been naturalized in 
Nigeria and Ghana. In West Africa, you often find this spinach growing along humid garden 
edges, where red earth meets trickling streams. Given its name, it’s not surprising that 
this leaf has up to 90 percent water content. During rationing periods in Africa and Europe, it 
has been used for water storage and as a survival diet. But modern research suggests that this leaf 
vegetable can be more than just a last resort: it is great for bone, eye, and cognitive health. 
It is rich in vitamins A and C as well as iron and zinc. However, it should be avoided in high 
doses, as the oxalic acid can accentuate kidney disorders, gout, and arthritis. While it can 
be eaten raw, it is recommended to harvest, dry, and cook it before consumption.
While its journey across the Atlantic   might have been shaky, its rise to fame has 
been a smooth ride. On the topic of fame, let’s not forget about a vegetable that 
has taken American cuisine by storm. You might have gotten the memo: kale is chock-full 
of nutrients. But its promotion as a superfood is not just a marketing hoax. It prevents diabetes, 
heart disease, cancer, and skin and hair loss. European monasteries were the keepers 
of agricultural wisdom in the Middle   Ages, as seen in our previous video “Monastery 
Gardens: The Secret Agricultural Techniques   Monks Never Shared.” And they, understandably, 
saw the appeal of kale. Monks used its leaves in perpetual pots, cauldrons that were never 
fully emptied and were used to cook soups, beans, barley, and all sorts of diverse dishes.
Unlike cabbage, which needed to be replanted every year, kale grew like a living hedge and could 
be harvested continuously, making it perfect for distressful times. As bombers whooshed 
overhead and civilians cowered in underground bunkers during the Second World War, “Dig for 
Victory” posters lined the walls, urging British citizens to transform every patch of soil into 
a Victory Garden. These gardens became a quiet yet powerful form of resistance, and kale was 
one of the stars of the movement, nicknamed the “never-ending cabbage” for its hardy, prolific 
growth. We explore the full story of these gardens and how they changed the world in our dedicated 
Stellar Eureka episode on Victory Gardens. Long before that, when Europeans brought kale to 
East Africa in the 19th century, communities in Kenya and Tanzania gave it a similarly 
enduring name: “the plant that never dies.” Kale can be somewhat of an acquired taste. But 
if you like it, tree kale is an easy pick for a garden plant. There are several species of 
perennial kale, so pick one that suits you and make full use of its nutritional benefits.
But what if I told you there is an alternative that outsells kale in Southeast Asia?
In Malaysia, Indonesia, and Thailand, it has been the quintessential kitchen-garden 
vegetable for many years. Many go as far as to call it “lazy gardener’s spinach.” You might 
hear some locals call it “sabah” as well. Even when the Dutch colonists waged war 
in Java, one of the largest islands of the   modern-day country of Indonesia, katuk became 
a hardy survivor in the trenches. During the Java War of the early 19th century, supply 
lines had broken down, and food was scarce. But the green firecrackers continued to survive 
in the tropical mud and heat. Smoke billowed in the air, the sound of gunfire rang across forests, 
and corpses littered across the coastlines, a huge loss of life on the one hand and the 
slow crawl of nature right beside it. Native to India, Bangladesh, China, and Southeast 
Asia, its mature leaves have anti-oxidant, anti-inflammatory, and anti-obesity properties. 
After excessive marketing as an anti-obesity plant in the 90s, the Taiwanese government banned the 
sale of raw katuk juice, because people kept doing irreversible lung damage due to overconsumption.
Katuk should always be eaten cooked, and it tastes a bit like peanut butter. But 
if that gentle nuttiness doesn’t work for you, here’s a green with a thick, commanding flavor.
Despite its name, Cuban oregano is not originally from Cuba. Native to Africa and the Indian 
Ocean islands, it spread by Arab, Indian, and Portuguese traders. When Europeans first 
discovered it around Goa in India, they were surprised by how travel-friendly it was. A single 
sprig could be carried by ship to establish a new colony on the other side of the world.
But there was another detail that made it a   fan-favorite of seafarers. Sailors across the 
Indian Ocean and the Caribbean carried it to relieve seasickness. Thanks to phytochemicals, 
its leaves have a nice aroma that can be used to remedy cough, respiratory infections, and 
the cold. In the Caribbean folk medicine, dried Cuban oregano leaves are burned and smoked 
to combat asthma, coughs, and chest congestion. After reaching the New World, it became a staple 
of Cuban kitchens, hence the name. They used it to season beans, meats, and stews. It has great 
nutritional value, promoting younger-looking skin and digestive relief as well as inhibiting viral 
infections, inflammation, and cancer growth. Since it is a low-maintenance plant, many people 
keep it as a kitchen plant for direct use. This perennial shrub persists year after year in 
warm environments, so you might need a bit of climate control to grow it in cooler climates.
If we follow the sharp, camphor-laden smoke of Cuban oregano eastward, through kitchens 
and across continents, we find ourselves in the gentler company of the butterfly pea. 
A plant that, instead of burning your throat, cools your eyes with its calming indigo.
This is the butterfly pea. You might have seen online videos of people dropping it in water 
and changing the color to a mysterious purple. When the European botanists first encountered the 
clitoria genus, which includes the butterfly pea, they were so mesmerized by its 
delicate beauty that they decided   to name it after the female genitalia.
In the Vedic traditions of ancient India, students were told to utilize shankhapushpi 
to cool the mind’s fire, calm the nerves, and promote lucid dreams. Shankhapushpi is 
sometimes interpreted either as convolvulus prostratus or butterfly pea, given their visual 
resemblance. The pea’s strong purple was also used in some Southeast regions to produce inks and 
dyes. Ceremonial manuscripts and religious imagery used this shade to convey the transition from 
the material to the ethereal. But the spiritual aspect of its shades faded away in European 
gardens, where Victorian horticulturalists prized it purely as an ornamental curiosity.
However, there’s more to this little vine than just appearances. Both the leaves and 
the offshoots are not only edible but also highly beneficial. The purple you notice is 
attributed to something called the anthocyanins, pigments that protect plants from UV 
light and contain powerful antioxidants. For the humble aesthetics of the butterfly 
pea, let’s take flight to take a god’s-eye view of one of the most famous and 
ubiquitous plants in human history. Archaeological evidence shows that taro was first 
cultivated in the Solomon Islands in Oceania 20,000 to 28,000 years ago. Today, it ranks as the 
world’s fifth most produced root and tuber crop. Its significance comes from more than 
yield alone. Taro thrives in diverse soils, provides reliable food security, and is both 
filling and nutrient-rich. Even its leaves, once cooked to remove toxins, are edible, 
making the plant a complete food source. When Cuba faced severe economic collapse after 
the fall of the Soviet Union, taro leaves entered people’s personal gardens, providing an air of 
hope against the pangs of famine and starvation. Similarly, in the Second World War, when rice 
imports were cut off to parts of Micronesia and Fiji, taro leaves became a staple 
diet for soldiers and civilians alike. Some people also choose its foliage 
for landscaping. Imagine rows of taro, its silk-textured leaves standing like 
giant emerald umbrellas just above the   ground. More than an ornamental add-on, it 
can also provide important shading for crops. Nurseries often plant taro simply for its leaves.
If you follow the Westward wind that makes taro leaves glimmer across the Mediterranean, 
you’ll find yourself on the Egyptian   floodplains where the soft textures of 
molokhia seem to spill the Nile’s secrets. In the glimmering courts of medieval Cairo, 
people whispered about the nourishing abilities   of a royal dish. It utilized the leaves of 
Egyptian spinach to concoct an otherworldly stew known as molokhia. Legend states that a 
10th-century Egyptian king was nursed back to health from death’s door by a molokhia stew. Even 
the name mulukiyah translates to “for kings.” The 11th-century Fatimid Caliph al-Hakim bi-Amr 
Allah banned the consumption of molokhia for ordinary people, citing its aphrodisiac properties 
as harmful and distracting. When the Ottoman Turks took over Egypt in the 16th century, they banned 
the dish for its ties to local identity. So, the revolutionaries revived the dish with 
vigor, turning it into a symbol of resistance   and cultural pride. Ever since, it has become a 
staple of the Egyptian peasant diet. Out of the privileged noble houses and into the frying 
pan. Broths made from protein-rich molokhia leaves feel hearty and filling, making them a 
good alternative in times of meat scarcity. But the main appeal came from its quick harvest. 
Plant a small tree, and it is ready to be harvested in nearly 60 days. Isn’t that a treat?
In the following years, molokhia crossed the national boundaries and was adopted by Levantine 
and North African cuisines. If you’re looking for a nice lettuce substitute for your salad, look 
no further. Molokhia leaves have a fairly plain taste profile and also have little pods 
that can be eaten once they turn green. While molokhia from the Nile’s riverbanks 
slips down the throat like liquid silk, sorrel from the cooler fields up north greets 
you with a sharp kiss of lemon on the tongue. Not to be confused with the Caribbean drink, 
sorrel! Rumex acetosa, has been cultivated for many centuries. But its most interesting use, 
perhaps, comes from 14th-century Germany, where the winters became long, and social upheavals 
turned into “just another Sunday.” Between the sieges and the closed-off trade routes, 
fresh greens became a rarity, and with them, so did vitamin C. Scurvy ran amok in cities and 
towns. Bleeding gums, fatigue, and fatalities instilled panic and fear. Caught up in snowstorms 
and cut off from the outside world, sorrel became the final hope of troubled populations.
This plant can survive harsh winters and is rich in vitamin C, something the Northern and 
Central European people lacked at the time. So, it quickly developed a reputation as a blood 
cleanser and the cure for scurvy. Across centuries, this plant remained a European staple 
due to its high nutritional value and resilience. It doesn’t need fancy care. Just a little bit 
of moist, well-drained soil and good sunlight. It has historically been used for medicinal 
purposes, involving digestion. It has an acidic taste and is high in oxalic acid, 
so cooking is highly recommended. From the sour kiss of sorrel in German fields, 
we now head to the lush valleys of Bengal for our final plant, whose vines offer an 
earthly contrast to the sorrel’s tang. The Malabar spinach is a perennial plant with 
a slimy texture like okra, native to India, Pakistan, Southeast Asia, and New Guinea. 
Oral traditions from Bengal and Kerala speak of families planting this spinach before the 
monsoon. Its vines climbed and spilled over fences like lush green curtains as the aggressive 
rains washed off its glossy jade leaves. It had been cultivated in Scotland by the 
17th century, and its twisting vines have continued to creep across the entire globe. 
The Bengalis use it to thicken fish curries, Africans add it to stews with peanuts, and the 
Chinese use it to cool summer stews. The Chinese tradition goes back to the 14th century, 
when imperial kitchen gardens and monastic   courtyards recognized its nutritional benefits.
There are two varieties: Basella alba is green with green leaves, whereas the rubra species has 
red stems. The edible leaves are 93 percent water, 3 percent carbs, and 2 percent protein. The 
high water content turned these hardy plants into reliable friends in times of famine and 
war. But it’s much more than a backup plant. It’s rich in vitamins A and C, promoting 
immunity, vision, skin regeneration, collagen production, and wound healing.
From famine foods to royal feasts, these plants have been feeding bodies and shaping 
cultures, one leaf at a time. Vegetables that grow like trees don’t just save space, they stretch 
time, harvest after harvest, season after season. From moringa to malibar spinach, every time you 
cultivate one of these plants in your garden, you’re getting both shade and produce for 
years to come. Share this with someone who   thinks only fruits grow on trees.
This is Stellar Eureka, signing off!