Tahitian spinach facts for kids

Xanthosoma brasiliense is a type of flowering plant. It belongs to the Araceae family, which includes many plants with unique flowers and leaves. You might know this plant by its common names like Tahitian spinach, tannier spinach, belembe, or Tahitian taro.

This plant is a popular leaf vegetable. Its leaves are used in a dish called callaloo, which is common in the Caribbean. In Puerto Rico, people sometimes call this plant calalu.

This plant is a perennial herb, meaning it lives for more than two years. It has large leaves that grow on long stems called petioles. These petioles can be up to 60 centimeters (about 2 feet) long. The whole plant can grow to be about one meter (over 3 feet) tall.

What is Tahitian Spinach?

Tahitian spinach, or Xanthosoma brasiliense, is a plant known for its big, green leaves. It's part of the Araceae plant family, which also includes plants like taro and calla lilies. These plants often have special features, like the way their flowers are shaped or how their leaves grow.

This plant is a type of herb, which means it has soft, green stems instead of woody ones like trees. Since it's a perennial, it comes back year after year without needing to be replanted. Its large leaves are the main part that people use.

Where Does it Grow?

Xanthosoma brasiliense first grew in the Amazon region of South America. This is where it was first "domesticated," meaning people started to grow it on purpose for food.

Today, you can find this plant growing in many tropical regions around the world. Tropical regions are places near the Earth's equator that are warm and humid all year long. The plant thrives in these conditions, which is why it's now grown in places far from its original home.

How is it Used?

The main parts of Xanthosoma brasiliense that people eat are its leaves and stems. They are cooked and enjoyed as a vegetable, much like spinach or other leafy greens.

Cooking for Safety

It's very important to cook the leaves and stems of this plant before eating them. This is because they contain tiny crystals called calcium oxalate. These crystals are naturally found in many plants in the aroid family, which Xanthosoma brasiliense belongs to.

If you eat calcium oxalate crystals, they can cause an itchy or burning feeling in your mouth and throat. However, cooking the plant properly helps to break down or remove these crystals, making the plant safe and tasty to eat.

Unlike some other plants in the Xanthosoma family, the underground parts called corms are not usually eaten from Xanthosoma brasiliense. This is because their corms are quite small and don't develop much, so they are not a good source of food.