Alternanthera sessilis (L.) R.Br. ex DC.

Growth Form

Alternanthera sessilis (L.) R.Br. ex DC. is a perennial herb with prostrate stems that are rarely ascending, and often root at the nodes.

Leaf Characteristics

Its leaves range from obovate to broadly elliptic, occasionally linear-lanceolate, 1–15 cm long, 0.3–3 cm wide, and are glabrous to sparsely villous, with petioles 1–5 mm long.

Flower Structure

Its flowers grow in sessile spikes; the bracts and bracteoles are shiny white, 0.7–1.5 mm long, and glabrous. The sepals are equal, 2.5–3 mm long, with the outer sepals having 1 nerve or an indistinct 3 nerves toward the base.

Reproductive Features

It has 5 stamens, 2 of which are sterile. In the wild, this species flowers from December until March.

Distribution Range

This plant occurs throughout the tropical and subtropical regions of the Old World. It has been introduced to the southern United States, and its native origins in Central and South America are uncertain.

Weed Status

It is classified as a weed in parts of the southern United States. It is usually found in wet or damp spots, though this is not always the case; in areas of high humidity, it can even grow as a garden weed.

Common Uses

This species grows wild, but is also cultivated for food, herbal medicine, and as an ornamental plant. The aquarium plant Alternanthera reineckii is sometimes misidentified as A. sessilis.

Regional Culinary Uses

In certain regions of South East Asia, its leaves and young shoots are consumed as vegetables. In South Asia, its leaves, flowers and tender stems are consumed as vegetables. The plants are finely shredded and stir fried with grated coconut and spices to make a salad-like dish, which is most commonly eaten as an accompaniment to rice.

Taste and Texture

Its leaves are crunchy, slightly more so than temperate climate spinach, and not slimy. Some cultivars have a slight bitter taste.

Preparation Guidelines

When eaten in large quantities, the plant requires steaming or boiling because it contains oxalates. It can be eaten alone as a green vegetable, or added to other dishes as a spinach substitute.

Global Consumption Practices

Reportedly, Brazilians usually eat it raw in salads with oil and/or vinegar, tomato, and onion, though academic literature recommends cooking it. This vegetable can be added to quiches, pies, curries, dals, pasta sauces, or lasagna, or added to dishes and stir-fries late in the cooking process as a spinach substitute to add a nutty flavour.

Medicinal Properties

As a herbal medicine, this plant has diuretic, cooling, tonic and laxative properties. It has been used to treat dysuria and haemorrhoids.

Other Medicinal Uses

The plant is also believed to be beneficial for the eyes, and is used as an ingredient in making medicinal hair oils and kajal.