Sissoo spinach 
TL;DR
-shade growing perennial
-compact, sprawling plant, can be brought indoors in winter
-easy to clone
-pest resistant, except for rabbits
-taste and texture change with seasonal temperatures
-versatile culinary use
This is probably one of my most taken for granted plants. I use it regularly as a substitute for lettuce and spinach but it has wider applications.
It grows in shade to part-sun. It likes rich mulchy soil and plenty of water. I have it growing in a large pot with a well at the bottom so it does not dry out. This also saves water.
I also grow it as a companion to large tropical trees but have to keep the sissoo maintained so it doesn’t crowd out the tree and use up all the water.
And of course, you can grind the dried leaves into powder. Leaf powder can be added to batters, sauces, doughs etc. for color and flavor.
Again, be aware when you collect/preserve leaves so you can match the flavor profile to the recipe you intend to cook.
Fresh leaves don’t cook down like regular spinach. Even at high temperatures, they’ll retain their springy texture over long periods of cooking.
This works really well for some recipes. My favorite is Meera Sodha’s chickpea curry recipe from Fresh India (p.105).
But if you want a smoother blend of ingredients, the leaves need to be dehydrated first. Yeah, weird.
For instance, dried leaves will absorb moisture and can be added to stuffings, suaces and soups.
Pictured below is the filling I used for pumpkin/sissoo/parmasan ravioli. I crumbled the leaves by hand and mixed them with steamed delicata pumpkin.
Whole/crumpled leaves can also be used in batters for savory breads, like pancakes, muffins, cornbread, etc.
To preserve leaves, cut clean/washed leaves from the stem and lay out on a paper towel lined cookie sheet (so the leaves don’t stick to metal). Use the dehydrator at 150F. It takes around an hour.
I recommend that you keep the leaves whole after drying them because of the different uses of dried leaves.
Keep this in mind when you’re planning recipes especially if you are going to preserve leaves for future use. Leaves preserved from the summer will not taste the same as leaves preserved in the fall.
I mention preserving the leaves because you will likely need to cut back a lot of growth when you bring the plant inside for winter.
The texture and taste of the plant changes with the changing seasonal temperatures. In the hot summers when temperatures are nearly 100F the leaves grow larger, flatter, become soft and supple and taste like lettuce.
In fall, winter and early spring, those leaves will shrink and curl. They’ll have a springy and crispy texture and taste closer to asparagus with hints of spinach.
Occasionally larger insects will nibble on the plant like katydids but not so bad that you need to net it. Rabbits, however, will completely strip the plant of leaves so either have the pot on a high stand or cage the plant securely.
The plant requires fertilizer to grow healthy. You will notice the leaves begin to yellow when it’s nutrient deficient. Use a high nitrogen liquid fertilizer with micronutrients. You might need to apply 2-3 times a year.
Its compact growth habit makes it easy to pot and bring indoors in winter. It's freeze sensitive and should ideally be brought inside when temperatures drop to 40°F (4C).
To clone, strip the leaves from the stem and stick the stem in moist soil. Keep moist and it will root out within a week or two. You can also root it out in water. One of the easiest plants to clone, really.
@jblue They are so yummy! I had them for two years in my garden. I sorely miss them. Need to find seeds to grow them again. Thanks a lot for sharing!
@squaremoon the sissoo I grow is the Brazilian cultivar of Alternanthera sessilis. It has broader leaves and doesn’t have viable seeds. It can only be propagated through cuttings. 
@jblue I checked. I was growing this same variety. I grew them by cuttings too. I have to find new ones again.
@squaremoon i’m building a network of growers for food security. This year I will be sending out seeds of jaboticaba and rooted sissoo cuttings. What I ask is that everyone who receives these will share rooted cuttings and seeds with people for free.
Let people know that you have them, why they are great to grow (grows in hot climate, isn’t seasonally dependent, doesn’t need a pollinator) and pass out as many as possible. (Jabo will take 4y to flower/fruit)
Are you interested?
@jblue 100% In! Yes. Please add me in the list. I am in the zone 10B, Boca Raton, Florida.
@squaremoon ok, I can’t ship until April or May (too cold in transit) but I’ll have you on the list. At some point I’ll need a mailing address.
I’m doing a jabo thread next Saturday so aggregated info will be there.
@jblue Sure, I'm not in a hurry. Sisso does well in South Florida's summer heat, too. Thanks for the initiative.
