Katuk plants, scientifically known as Sauropus androgynus, can be traced back to Southeast Asia, particularly Indonesia and Malaysia. Indigenous communities in these regions have long utilized katuk both as a nutritious leafy green and for its medicinal properties. With its ability to thrive in tropical climates, katuk has gradually spread to other parts of Asia, Africa, and the Pacific Islands. Its popularity has grown globally as a valuable source of vitamins, minerals, and antioxidants. Today, katuk remains a significant component of traditional diets in many regions and is increasingly recognized for its potential contributions to sustainable agriculture and food security. USES Leaves are eaten fresh, sauteed, and used in soups. Tender shoots can be eaten like asparagus. The small fruit and flowers are usually eaten cooked. Grow your own nutrient-rich greens at home and enjoy their mild, nutty flavor in salads, side dishes, or smoothies. Edible-leafed Seeds Hat Rau Bo Ngot Saurop