{"product_id":"katuk-seeds-sauropus-androgynus-sweet-leaf-bush-rau-bo-ngot-150","title":"Katuk Seeds — Sauropus androgynus Sweet Leaf Bush \/ Star Gooseberry \/ Rau Bồ Ngót, Tropical Leafy Shrub for Cooked Soups \u0026 Stir-Fries, Warm-Climate Gardens \u0026 Containers, 150 Seeds","description":"\u003cdiv style=\"background:#fff3cd;border-left:4px solid #e6a817;padding:16px 20px;margin-bottom:24px;border-radius:4px\"\u003e\n\u003cstrong\u003e⚠️ Safety Notice — Cooked Use Only\u003c\/strong\u003e\u003cp\u003eKatuk leaves (\u003cem\u003eSauropus androgynus\u003c\/em\u003e) are used in cooked dishes in Southeast Asian cooking — soups, stir-fries, and braised dishes. \u003cstrong\u003eRaw consumption in large quantities has been associated with adverse effects in documented cases.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv style=\"background:#f5f5f5;border-left:4px solid #2e7d6e;padding:16px 20px;margin-bottom:24px;border-radius:4px\"\u003e\n\u003cstrong\u003eQuick Summary\u003c\/strong\u003e\u003cp\u003eKatuk Seeds are planting seeds for \u003cem\u003eSauropus androgynus\u003c\/em\u003e (also accepted as \u003cem\u003ePhyllanthus androgynus\u003c\/em\u003e) — the tropical leafy shrub known as \u003cem\u003ekatuk\u003c\/em\u003e or \u003cem\u003esweet leaf bush\u003c\/em\u003e in English, \u003cem\u003erau bồ ngót\u003c\/em\u003e in Vietnamese, \u003cem\u003ecekur manis\u003c\/em\u003e or \u003cem\u003esayur manis\u003c\/em\u003e in Malay\/Indonesian, and \u003cem\u003estar gooseberry\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal For:\u003c\/strong\u003e Vietnamese bồ ngót soup (\u003cem\u003ecanh bồ ngót\u003c\/em\u003e), Southeast Asian cooked leaf dishes, tropical food-plant collections, warm-climate kitchen gardens, container growing in protected warm spots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing Conditions:\u003c\/strong\u003e 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\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKey Characteristics:\u003c\/strong\u003e Tropical leafy shrub, slow-to-moderate growth from seed, cooked-use leaves, frost-sensitive, 150 seeds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\u003ctable style=\"width:100%;border-collapse:collapse;font-size:0.95em\"\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eBotanical Name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\n\u003cem\u003eSauropus androgynus\u003c\/em\u003e (L.) Merr. (also accepted: \u003cem\u003ePhyllanthus androgynus\u003c\/em\u003e)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eCommon Names\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eKatuk, Sweet Leaf Bush, Star Gooseberry (English); Rau Bồ Ngót (Vietnamese); Cekur Manis \/ Sayur Manis (Malay\/Indonesian); Chekkurmanis (South Indian)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003ePlant Family\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003ePhyllanthaceae (formerly Euphorbiaceae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003ePlant Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eTropical perennial shrub; grown as container annual in frost-prone climates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSeed Count\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e150 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eUSDA Hardiness Zones\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eZones 9–12 outdoors; container growing in zones 4–8 with winter protection\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSunlight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eFull sun to part shade (4–8 hours); tolerates dappled shade in hot climates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eConsistently moist, well-drained soil; avoid waterlogging and prolonged drought\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSoil \/ pH\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eFertile, well-drained loamy soil; pH 5.5–7.0; amend with compost\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eHeight \/ Spread\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e1–3 m (3–10 ft) tall; can be kept compact with regular pruning; upright shrub habit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eIdeal Temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e20–35°C (68–95°F); frost-sensitive; growth slows below 15°C (59°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eGermination Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e14–30 days in warm conditions (25–30°C \/ 77–86°F); variable — fresh seed germinates faster\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eTime to First Leaf Harvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e6–12 months from seed to first harvest; shrub needs to establish before regular picking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSKU\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eWCWCCWZZ-NEW\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eAbout Katuk — Sauropus androgynus\u003c\/h2\u003e\u003cp\u003e\u003cem\u003eSauropus androgynus\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003eIn Vietnamese cooking, \u003cem\u003erau bồ ngót\u003c\/em\u003e is one of the most culturally familiar leafy vegetables — the defining ingredient in \u003cem\u003ecanh bồ ngót\u003c\/em\u003e, 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 \u003cem\u003ecekur manis\u003c\/em\u003e or \u003cem\u003esayur manis\u003c\/em\u003e (“sweet vegetable”) — stir-fried with eggs, garlic, or anchovies. In South India it is \u003cem\u003echekkurmanis\u003c\/em\u003e, used in chutneys and cooked dishes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBotanical naming note:\u003c\/strong\u003e The plant has been reclassified in recent botanical literature. \u003cem\u003eSauropus androgynus\u003c\/em\u003e (the traditional name) and \u003cem\u003ePhyllanthus androgynus\u003c\/em\u003e (the currently accepted name in some databases) refer to the same plant. Both names appear in buyer research — this listing covers both.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eImportant — cooked use only:\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTropical perennial shrub — a patient growing project from seed (6–12 months to first harvest)\u003c\/li\u003e\n\u003cli\u003eKnown as Rau Bồ Ngót (Vietnamese), Cekur Manis (Malay), Chekkurmanis (South Indian), Sweet Leaf Bush (English)\u003c\/li\u003e\n\u003cli\u003e“Star Gooseberry” refers to the plant, not a fruiting gooseberry — grown for leaves, not fruit\u003c\/li\u003e\n\u003cli\u003eCooked-use leaves: soups, stir-fries, braised dishes — not raw juice or extract\u003c\/li\u003e\n\u003cli\u003eFrost-sensitive — container growing with winter protection in zones below 9\u003c\/li\u003e\n\u003cli\u003eRegular pruning keeps the shrub compact and productive\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMaster Sowing \u0026amp; Growing Guide\u003c\/h2\u003e\u003ch3\u003eStep 1 — Seed Preparation \u0026amp; Germination\u003c\/h3\u003e\u003cp\u003eKatuk 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.\u003c\/p\u003e\u003ch3\u003eStep 2 — Seedling Care\u003c\/h3\u003e\u003cp\u003eOnce 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).\u003c\/p\u003e\u003ch3\u003eStep 3 — Soil, Location \u0026amp; Containers\u003c\/h3\u003e\u003cp\u003ePlant 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.\u003c\/p\u003e\u003ch3\u003eStep 4 — Watering \u0026amp; Feeding\u003c\/h3\u003e\u003cp\u003eKeep 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.\u003c\/p\u003e\u003ch3\u003eStep 5 — Pruning \u0026amp; Harvest\u003c\/h3\u003e\u003cp\u003eBegin 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.\u003c\/p\u003e\u003ch2\u003eKitchen Applications (Cooked Use Only)\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCanh bồ ngót (Vietnamese katuk soup):\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried katuk (rau bồ ngót xào tỏi):\u003c\/strong\u003e Quickly stir-fried with garlic and fish sauce — a simple, everyday Vietnamese side dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCekur manis stir-fry (Malaysian\/Indonesian):\u003c\/strong\u003e Stir-fried with eggs, garlic, dried anchovies (ikan bilis), or shrimp paste — a popular everyday dish in Malaysia and Indonesia.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSouth Indian preparations:\u003c\/strong\u003e Used in chutneys, dal, and cooked vegetable dishes in Kerala and Tamil Nadu.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised and steamed dishes:\u003c\/strong\u003e Added to braised pork, steamed fish, and mixed vegetable dishes across Southeast Asia.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCommon Growing Problems \u0026amp; Solutions\u003c\/h2\u003e\u003ctable style=\"width:100%;border-collapse:collapse;font-size:0.95em\"\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eProblem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eLikely Cause\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eFix\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003ePoor or no germination\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eOld seed, cool temperature, or dry conditions\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSoak seeds 12–24 hours; use bottom heat (25–30°C); keep consistently moist; be patient — up to 30 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eLeaf drop \/ yellowing\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eDrought stress, cold temperatures, or root disturbance\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eWater consistently; protect from cold; avoid disturbing roots during transplanting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSlow growth\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eInsufficient warmth, light, or nutrients\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eEnsure warm temperatures (20–35°C); provide bright light; feed with balanced fertilizer every 4–6 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eLeggy, sparse growth\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eInsufficient light or no pruning\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eMove to brighter location; prune shoot tips regularly to encourage bushy branching\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eFrost damage \/ plant death\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eExposed to temperatures below 5°C (41°F)\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eGrow in containers; bring indoors before first frost; provide frost protection in zones 8–9\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eWhat is the difference between katuk, sweet leaf bush, and star gooseberry?\u003c\/h3\u003e\u003cp\u003eAll three names refer to the same plant — \u003cem\u003eSauropus androgynus\u003c\/em\u003e. “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.\u003c\/p\u003e\u003ch3\u003eWhat is the difference between Sauropus androgynus and Phyllanthus androgynus?\u003c\/h3\u003e\u003cp\u003eBoth names refer to the same plant. \u003cem\u003eSauropus androgynus\u003c\/em\u003e is the traditional botanical name that appears in most older references and common use. \u003cem\u003ePhyllanthus androgynus\u003c\/em\u003e is the currently accepted name in some botanical databases following reclassification. Both names appear in buyer research — they are the same species.\u003c\/p\u003e\u003ch3\u003eWhy must katuk be cooked?\u003c\/h3\u003e\u003cp\u003eKatuk 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.\u003c\/p\u003e\u003ch3\u003eHow long does it take to harvest leaves from seed?\u003c\/h3\u003e\u003cp\u003eKatuk 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.\u003c\/p\u003e\u003ch3\u003eCan I grow katuk in a container?\u003c\/h3\u003e\u003cp\u003eYes — 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.\u003c\/p\u003e\u003ch3\u003eHow many seeds are included?\u003c\/h3\u003e\u003cp\u003e150 seeds per order.\u003c\/p\u003e\u003ch2\u003eStorage \u0026amp; Quality Assurance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eStore unused seeds in a cool, dry, dark place in a sealed container or the original packet.\u003c\/li\u003e\n\u003cli\u003eOptimal storage temperature: below 15°C (60°F) with low humidity.\u003c\/li\u003e\n\u003cli\u003eFresh seed germinates more reliably than stored seed — sow as soon as possible after purchase.\u003c\/li\u003e\n\u003cli\u003eThis is a seed product for planting — not fresh leaves, dried herb, live cuttings, or a food\/supplement product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooked use only.\u003c\/strong\u003e Do not use katuk leaves raw in large quantities, as juice, or as a concentrated extract.\u003c\/li\u003e\n\u003cli\u003eGermination rates and plant performance are influenced by seed freshness, temperature, moisture, and growing conditions. Results vary by grower and location.\u003c\/li\u003e\n\u003cli\u003eKatuk is a slow-growing shrub from seed — expect 6–12 months before first leaf harvest.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"Product\",\"name\":\"Katuk Seeds — Sauropus androgynus Sweet Leaf Bush \/ Rau Bồ Ngót, 150 Seeds\",\"description\":\"Katuk Seeds (Sauropus androgynus \/ Sweet Leaf Bush \/ Rau Bồ Ngót), 150 seeds. Tropical leafy shrub for cooked soups and stir-fries. Warm-climate gardens and containers. Cooked use only.\",\"brand\":{\"@type\":\"Brand\",\"name\":\"The Rike\"},\"sku\":\"WCWCCWZZ-NEW\",\"offers\":{\"@type\":\"Offer\",\"priceCurrency\":\"USD\",\"price\":\"9.00\",\"availability\":\"https:\/\/schema.org\/InStock\",\"itemCondition\":\"https:\/\/schema.org\/NewCondition\"}}\u003c\/script\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the difference between katuk, sweet leaf bush, and star gooseberry?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"All three names refer to the same plant — Sauropus androgynus. Star gooseberry refers to the small star-shaped fruits, but this plant is grown for its leaves, not fruit. Buyers expecting a fruiting gooseberry should note this is a leafy shrub.\"}},{\"@type\":\"Question\",\"name\":\"Why must katuk be cooked?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Raw consumption of katuk leaves in large quantities has been associated with adverse effects in documented cases. Use only in cooked preparations — soups, stir-fries, braised dishes. Do not use as raw juice, extract, or supplement.\"}},{\"@type\":\"Question\",\"name\":\"How long does it take to harvest leaves from seed?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Expect 6–12 months from seed before the plant is established enough for regular leaf harvest. Katuk is a shrub, not a fast herb, and needs warmth, moisture, and patience.\"}},{\"@type\":\"Question\",\"name\":\"Can I grow katuk in a container?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Use a large pot (30–45 cm diameter) with quality potting mix. Bring indoors before first frost in zones below 9. Regular pruning keeps it compact.\"}},{\"@type\":\"Question\",\"name\":\"How many seeds are included?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"150 seeds per order.\"}}]}\u003c\/script\u003e","brand":"Seeds Small envelope ( $2 shipping charge customer","offers":[{"title":"Default Title","offer_id":47037767909694,"sku":"WCWCCWZZ - NEW","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0154\/3713\/5926\/files\/katuk-cultivate-star-gooseberry-sweet-leaf-plants-208.webp?v=1719477778","url":"https:\/\/therike.com\/products\/katuk-seeds-sauropus-androgynus-sweet-leaf-bush-rau-bo-ngot-150","provider":"The Rike","version":"1.0","type":"link"}