Katuk Seeds — Sauropus androgynus Sweet Leaf Bush / Star Gooseberry / Rau Bồ Ngót, Tropical Leafy Shrub for Cooked Soups & Stir-Fries, Warm-Climate Gardens & Containers, 150 Seeds
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Katuk leaves (Sauropus androgynus) are used in cooked dishes in Southeast Asian cooking — soups, stir-fries, and braised dishes. Raw consumption in large quantities has been associated with adverse effects in documented cases. Use katuk leaves only in cooked preparations following ordinary kitchen practice. Do not use as a raw juice, concentrated extract, or daily supplement. This product is planting seed for a tropical leafy shrub — not a food product, supplement, or extract.
Katuk Seeds are planting seeds for Sauropus androgynus (also accepted as Phyllanthus androgynus) — the tropical leafy shrub known as katuk or sweet leaf bush in English, rau bồ ngót in Vietnamese, cekur manis or sayur manis in Malay/Indonesian, and star gooseberry in trade (a name that refers to the plant, not a fruiting gooseberry). This is a seed product for growing your own katuk shrub — not live cuttings, not fresh leaves, not a dried herb product, and not a fruit tree. 150 seeds per order. Katuk is a patient growing project: it is a shrub, not a fast herb, and seedlings need warmth, moisture, and time before leaf harvest begins.
- Ideal For: Vietnamese bồ ngót soup (canh bồ ngót), Southeast Asian cooked leaf dishes, tropical food-plant collections, warm-climate kitchen gardens, container growing in protected warm spots
- Growing Conditions: Full sun to part shade, USDA zones 9–12 (tropical/subtropical perennial; container annual in cooler climates), consistently moist well-drained soil, warm temperatures year-round
- Key Characteristics: Tropical leafy shrub, slow-to-moderate growth from seed, cooked-use leaves, frost-sensitive, 150 seeds
Technical Specifications
| Botanical Name | Sauropus androgynus (L.) Merr. (also accepted: Phyllanthus androgynus) |
| Common Names | Katuk, Sweet Leaf Bush, Star Gooseberry (English); Rau Bồ Ngót (Vietnamese); Cekur Manis / Sayur Manis (Malay/Indonesian); Chekkurmanis (South Indian) |
| Plant Family | Phyllanthaceae (formerly Euphorbiaceae) |
| Plant Type | Tropical perennial shrub; grown as container annual in frost-prone climates |
| Seed Count | 150 seeds |
| USDA Hardiness Zones | Zones 9–12 outdoors; container growing in zones 4–8 with winter protection |
| Sunlight | Full sun to part shade (4–8 hours); tolerates dappled shade in hot climates |
| Water | Consistently moist, well-drained soil; avoid waterlogging and prolonged drought |
| Soil / pH | Fertile, well-drained loamy soil; pH 5.5–7.0; amend with compost |
| Height / Spread | 1–3 m (3–10 ft) tall; can be kept compact with regular pruning; upright shrub habit |
| Ideal Temperature | 20–35°C (68–95°F); frost-sensitive; growth slows below 15°C (59°F) |
| Germination Time | 14–30 days in warm conditions (25–30°C / 77–86°F); variable — fresh seed germinates faster |
| Time to First Leaf Harvest | 6–12 months from seed to first harvest; shrub needs to establish before regular picking |
| SKU | WCWCCWZZ-NEW |
About Katuk — Sauropus androgynus
Sauropus androgynus is a tropical shrub native to Southeast Asia and South Asia, widely grown as a leafy vegetable across Vietnam, Malaysia, Indonesia, the Philippines, and South India. Despite the common trade name “star gooseberry,” katuk is grown primarily for its leaves and young shoots — not for fruit. The small star-shaped fruits that give it the trade name are present but are not the culinary focus of the plant.
In Vietnamese cooking, rau bồ ngót is one of the most culturally familiar leafy vegetables — the defining ingredient in canh bồ ngót, a light soup made with pork ribs or minced pork that is a staple of everyday Vietnamese home cooking. The leaves have a mild, slightly sweet flavor when cooked and a soft texture that makes them well-suited to soups and quick stir-fries. In Malaysia and Indonesia it is cekur manis or sayur manis (“sweet vegetable”) — stir-fried with eggs, garlic, or anchovies. In South India it is chekkurmanis, used in chutneys and cooked dishes.
Botanical naming note: The plant has been reclassified in recent botanical literature. Sauropus androgynus (the traditional name) and Phyllanthus androgynus (the currently accepted name in some databases) refer to the same plant. Both names appear in buyer research — this listing covers both.
Important — cooked use only: Katuk leaves are used in cooked dishes. Raw consumption in large quantities has been associated with adverse effects in documented cases. Use only in cooked preparations following ordinary kitchen practice.
- Tropical perennial shrub — a patient growing project from seed (6–12 months to first harvest)
- Known as Rau Bồ Ngót (Vietnamese), Cekur Manis (Malay), Chekkurmanis (South Indian), Sweet Leaf Bush (English)
- “Star Gooseberry” refers to the plant, not a fruiting gooseberry — grown for leaves, not fruit
- Cooked-use leaves: soups, stir-fries, braised dishes — not raw juice or extract
- Frost-sensitive — container growing with winter protection in zones below 9
- Regular pruning keeps the shrub compact and productive
Master Sowing & Growing Guide
Step 1 — Seed Preparation & Germination
Katuk seeds have variable germination — fresh seed germinates faster and more reliably than stored seed. Soak seeds in warm water for 12–24 hours before sowing to soften the seed coat. Sow 6–12 mm (1/4–1/2 inch) deep in a warm, moist seed-starting mix. Maintain temperature at 25–30°C (77–86°F). Germination: 14–30 days, sometimes longer. Keep consistently moist but not waterlogged. Bottom heat (seedling heat mat) significantly improves germination speed.
Step 2 — Seedling Care
Once germinated, grow seedlings in a warm, bright location — a sunny windowsill, greenhouse, or under grow lights. Katuk seedlings are slow in the early stages — do not rush or overharvest young plants. Transplant to individual pots when seedlings have 3–4 true leaves. Harden off gradually before moving outdoors. Protect from cold drafts and temperatures below 15°C (59°F).
Step 3 — Soil, Location & Containers
Plant in fertile, well-drained soil with good organic matter. Katuk tolerates part shade — in hot climates, dappled shade can actually improve leaf quality. For containers, use a large pot (30–45 cm / 12–18 inches diameter) with quality potting mix and good drainage. Containers allow the plant to be moved indoors during cold weather in frost-prone climates.
Step 4 — Watering & Feeding
Keep soil consistently moist but not waterlogged. Katuk does not tolerate prolonged drought — dry conditions cause leaf drop and slow growth. Feed with a balanced fertilizer every 4–6 weeks during the growing season. Mulch around the base to retain moisture and regulate soil temperature.
Step 5 — Pruning & Harvest
Begin harvesting only after the shrub is well-established — typically 6–12 months from seed. Harvest young shoot tips and tender leaves — these are the most flavorful and tender parts. Regular pruning of shoot tips encourages bushier, more branching growth and a continuous supply of young leaves. Do not overharvest a young plant — leave enough foliage for the plant to continue growing. In tropical climates, established shrubs can be harvested year-round.
Kitchen Applications (Cooked Use Only)
- Canh bồ ngót (Vietnamese katuk soup): The most iconic Vietnamese preparation — a light, clear soup made with pork ribs or minced pork and katuk leaves. A staple of everyday Vietnamese home cooking. Leaves are added in the last few minutes of cooking.
- Stir-fried katuk (rau bồ ngót xào tỏi): Quickly stir-fried with garlic and fish sauce — a simple, everyday Vietnamese side dish.
- Cekur manis stir-fry (Malaysian/Indonesian): Stir-fried with eggs, garlic, dried anchovies (ikan bilis), or shrimp paste — a popular everyday dish in Malaysia and Indonesia.
- South Indian preparations: Used in chutneys, dal, and cooked vegetable dishes in Kerala and Tamil Nadu.
- Braised and steamed dishes: Added to braised pork, steamed fish, and mixed vegetable dishes across Southeast Asia.
Common Growing Problems & Solutions
| Problem | Likely Cause | Fix |
| Poor or no germination | Old seed, cool temperature, or dry conditions | Soak seeds 12–24 hours; use bottom heat (25–30°C); keep consistently moist; be patient — up to 30 days |
| Leaf drop / yellowing | Drought stress, cold temperatures, or root disturbance | Water consistently; protect from cold; avoid disturbing roots during transplanting |
| Slow growth | Insufficient warmth, light, or nutrients | Ensure warm temperatures (20–35°C); provide bright light; feed with balanced fertilizer every 4–6 weeks |
| Leggy, sparse growth | Insufficient light or no pruning | Move to brighter location; prune shoot tips regularly to encourage bushy branching |
| Frost damage / plant death | Exposed to temperatures below 5°C (41°F) | Grow in containers; bring indoors before first frost; provide frost protection in zones 8–9 |
Frequently Asked Questions
What is the difference between katuk, sweet leaf bush, and star gooseberry?
All three names refer to the same plant — Sauropus androgynus. “Katuk” is the most widely used English name. “Sweet leaf bush” describes the culinary use — the sweet-flavored leaves. “Star gooseberry” is a trade name that refers to the small star-shaped fruits the plant produces, but this plant is grown primarily for its leaves, not its fruit. Buyers expecting a fruiting gooseberry plant should note that this is a leafy shrub, not a berry bush.
What is the difference between Sauropus androgynus and Phyllanthus androgynus?
Both names refer to the same plant. Sauropus androgynus is the traditional botanical name that appears in most older references and common use. Phyllanthus androgynus is the currently accepted name in some botanical databases following reclassification. Both names appear in buyer research — they are the same species.
Why must katuk be cooked?
Katuk leaves are used in cooked dishes in Southeast Asian cooking. Raw consumption in large quantities has been associated with adverse effects in documented cases. Use katuk leaves only in cooked preparations — soups, stir-fries, and braised dishes — following ordinary kitchen practice. Do not use as a raw juice, concentrated extract, or daily supplement.
How long does it take to harvest leaves from seed?
Katuk is a shrub, not a fast herb. From seed, expect 6–12 months before the plant is established enough for regular leaf harvest. Seedlings are slow in the early stages and need warmth, moisture, and patience. Once established, the shrub can be harvested regularly by picking young shoot tips and tender leaves.
Can I grow katuk in a container?
Yes — container growing is the recommended approach in frost-prone climates (zones below 9). Use a large pot (30–45 cm diameter) with quality potting mix and good drainage. Place in a warm, bright location. Bring indoors before the first frost. Regular pruning keeps the plant compact and manageable in a container.
How many seeds are included?
150 seeds per order.
Storage & Quality Assurance
- Store unused seeds in a cool, dry, dark place in a sealed container or the original packet.
- Optimal storage temperature: below 15°C (60°F) with low humidity.
- Fresh seed germinates more reliably than stored seed — sow as soon as possible after purchase.
- This is a seed product for planting — not fresh leaves, dried herb, live cuttings, or a food/supplement product.
- Cooked use only. Do not use katuk leaves raw in large quantities, as juice, or as a concentrated extract.
- Germination rates and plant performance are influenced by seed freshness, temperature, moisture, and growing conditions. Results vary by grower and location.
- Katuk is a slow-growing shrub from seed — expect 6–12 months before first leaf harvest.