Natural Farming Vietnam

🥬 Product Name: Talinum / Waterleaf / Ceylon Spinach (Rau Sâm Đất) 300g +/-30g

Scientific Name: Talinum fruticosum

👉 Harvest Date: 30–60 days for first harvest (leaves harvestable as early as 3–6 weeks); repeat cuttings every 1–2 weeks afterward, producing year-round

💚 Natural flavors: Slightly sour and tangy raw, with a mild bitter aftertaste that disappears once cooked. Good eaten raw in salads for its tang, or stir-fried/added to soups where the bitterness cooks out entirely. Contains oxalic acid (1–2%), so best not eaten in excess raw.

🍳 Recipe Suggestions:

1. Cookpad: No dedicated recipes found — mainly appears in Vietnamese health/wellness articles rather than as a cooking ingredient (general prep: stir-fried with garlic, similar to rau sâm đất xào tỏi)
2. Run Away Rice: No recipe found — not part of their catalog.

👩‍🍳 Nutrition Value:

1. USDA: No dedicated FoodData Central entry exists for Talinum fruticosum.
2. Nutritionix: No dedicated entry found either.
3. Available data point (not formal nutrition-facts format): ~20 calories per 100g, good source of vitamin C, vitamin A, calcium, iron, and fiber; notably high in crude protein (~22%) for a leafy green.

Note: in Vietnam, rau sâm đất is treated more as a folk-medicinal tonic (for kidney stones, liver detox, wound healing) than a mainstream cooking green, which explains the thin recipe and nutrition-database coverage compared to items like rau muống or rau dền.

👉Harvest Date: 35–45 days

💚Natural flavors: Features a refreshing, mild, and watery crunch in the stems with a slightly peppery, grassy flavor in the leaves, attributed to a mild concentration of glucosinolates like glucoerucin.

🍳Recipe Suggestions:

1. Cookpad: https://cookpad.com/vn/tim-kiem/c%E1%BA%A3i%20th%C3%ACa
2. Woks of Life: https://thewoksoflife.com/category/recipes/vegetables/bok-choy/

👩‍🍳Nutrition Value:

1. USDA: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170390/nutrients
2. Nutritionix:https://www.nutritionix.com/food/bok-choy

🩺 Medicinal value: In traditional Chinese medicine, bok choy is considered a cooling vegetable, with folk use to help clear internal heat, support digestion, and provide calcium.