Talinum
(Talinum triangulare)
Talinum, commonly known as Philippine spinach, is a resilient, fast-growing succulent herb often found in backyards and gardens across the Philippines. Thriving in both humid and dry conditions, it requires little irrigation and remains available year-round. Talinum is rich in antioxidants, calcium, phosphorus, vitamin A, iron, and vitamin C. Its shelf life, if stored properly in the refrigerator with tissues or a paper bag, is 2 weeks.
Elevate your pasta with a unique and fresh Talinum Pesto, ideal for 3-4 servings. This innovative pesto blends nutritious talinum leaves with garlic, olive oil, and creamy soaked cashew nuts, creating a vibrant and savory sauce. Tossed with your favorite pasta and a touch of pasta water, it offers a delightful twist on a classic, perfect for a flavorful and wholesome meal.
Ingredients:
4 cups talinum leaves
2 cloves of garlic
1 cup olive oil
1 cup soaked cashew nuts
Salt
12 oz pasta (spaghetti, penne, or any preferred)
Talinum leaves for garnish (optional)
Instructions:
- Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt.
- Add the preferred pasta to the boiling water and stir to prevent it from sticking together or to the pot. If the pasta is long, it will soften and submerge on its own. Cook for 8-12 minutes.
- Before draining the pasta, scoop a cup of the pasta water and save it. Then, drain the pasta well in a colander.
- Plate the cooked pasta.
- Blend all ingredients in a blender or food processor until creamy.
- Add olive oil as needed.
- Put pesto paste on cooked pasta and add the cup of pasta water saved earlier, and mix.
- May put talinum leaves for garnish.
Enjoy a vibrant and healthy Stir-Fried Talinum, perfect for 2-3 servings, featuring fresh talinum leaves and stems quickly cooked with savory ground beef, aromatic ginger, and onion. This dish is expertly seasoned with a blend of oyster sauce, sesame oil, and soy sauce, ensuring a tender-crisp texture and a burst of flavor in every bite. It’s a delightful way to incorporate nutritious greens into your meal..
Ingredients:
Vegetable oil
1 cup Talinum
1 tablespoon minced (or chopped) ginger
1 minced (or chopped) onion
⅛ kg ground beef
1 pc carrot
¼ kg stringed beans
Sugar
For Sauce:
Oyster sauce
Sesame oil
Soy sauce
Instructions:
- Cut off half to one cm of the talinum’s stem from the root portion. Separate each stalk and wash separately, using running water or plunging a few times into a pot of water to remove the dirt.
- Next, cut or snap each stalk crosswise to separate the leaves and the stems. Drain the leaves and stalks separately in different containers.
- Cut the stems at an angle. This will make the stem tender-crisp and not need to be cooked excessively long to become soft, as the color of talinum will turn dull after prolonged cooking.
- Heat some oil in the pan.
- Add the chopped garlic and ginger and sauté over low to medium heat until fragrant and slightly brown, careful so as not to burn the garlic.
- Cook the ground beef with the garlic and ginger until brown.
- Add the talinum stems and stir-fry over high heat for two minutes, then add the leaves, and continue cooking. They will cook to tender-crisp simultaneously and save the step to blanch in a separate pot of water.
- Season with salt and sugar at any time during the stir-frying process.
Growing your own talinum at home provides a sustainable and inexpensive source of fresh produce, ensuring a continuous supply for your culinary needs. This practice reduces grocery expenses and minimizes environmental impact, offering a rewarding way to achieve food self-sufficiency.
You will need:
Pot or recycled container with other leafy plant
Loamy soil
Hand trowel (small gardening shovel)
Water
Talinum seeds or stem cuttings
Instructions:
- Prepare a pot or recycled container with loamy, garden soil with compost and your Talinum seeds or stem cuttings.
- Scatter a small amount of seed on the surface of the soil and gently press down. If using stem cuttings, cut all the leaves off to reduce water loss and insert them into the soil.
- Place the plots in a sunny spot or warm location indoors or outdoors. Keep the soil moist by watering from the bottom regularly (this is done by placing the container inside a bowl of water and waiting for the soil to absorb the water).
- Avoid overwatering, as the roots would rot.
- After 60 days, you may start harvesting the leaves.
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- National Capital Region, Philippines
- projectaniathapag@gmail.com
- ANI AT HAPAG, 2025