Red Sessile Joyweed Leaves
Estimated Inventory, lb : 0
Description/Taste
Red Sessile Joyweed leaves vary in size, depending on maturity and growing conditions, and average 1 to 4 centimeters in length, sometimes longer in ideal conditions. The leaves form in an opposite arrangement along slender, narrow, slightly branching stems that are fibrous, pliable, and firm, showcasing fuchsia, red, and purple-red hues. The stems are difficult to break by hand and can easily tangle when bunched. The leaves are elongated, slender, and lanceolate to elliptical, tapering to a distinct point at the non-stem end. The leaf’s surface is lightly textured, smooth, and covered in prominent veining, and a midrib extends through the center. Red Sessile Joyweed leaves feature matte, dark red-purple shades, and there are small, round, red-white flowers that are found along the stem and beside the leaves. Red Sessile Joyweed emits a musky, earthy scent due to its fondness for growing in damp environments. The leaves are harvested young when they are crisp and tender, and are mostly cooked before consumption. Red Sessile Joyweed leaves have a mild, nutty, earthy, green, vegetal, and subtly bitter taste.
Seasons/Availability
Red Sessile Joyweed is available year-round in tropical climates.
Current Facts
Red Sessile Joyweed, botanically classified as Alternanthera sessilis, is a tropical to subtropical, creeping perennial plant belonging to the Amaranthaceae family. The young leaves are the most used part of the species and are collected from wild and cultivated populations. Red Sessile Joyweed is often considered a weed in some regions worldwide, but in Asia, the leaves are commonly used in medicinal and culinary preparations. The variety is known by regional names, and Red Sessile Joyweed is the primary English name, along with Red Dwarf Copperleaf and Red Carpet Weed. In Malaysia and Indonesia, the leaves are called Bayam Keremah Merah and Daun Keremak Merah; in India, they are known as Gudrisag, Kanchari, Matsyakshi, and Ponnaganti Kura; in Sri Lanka, as Mukunuwenna; and in Chinese, as Hong Tian We and Hong Tian Wu Grass. Red Sessile Joyweed spreads across the ground via branching taproots, reaching 0.5 to 1 meter in height. The plants are fast-growing and hardy, developing an intricate network of leaves, branches, and seasonal flowers in naturalized and wild settings as well as in home gardens. Worldwide, there are two types of Red Sessile Joyweed, one green and one red. These types are often sold interchangeably in markets for culinary, medicinal, and ornamental purposes, and are sourced fresh for a wide array of preparations.
Nutritional Value
Red Sessile Joyweed leaves are a source of fiber to aid digestion and contain varying amounts of minerals such as calcium, phosphorus, magnesium, potassium, iron, and copper. These minerals help the body support bone and tooth development, balance fluid levels, control nerve functions, and build red blood cells. In most medicinal texts, Red Sessile Joyweed is not distinguished from its green counterpart. The red variety is known for containing anthocyanins, which have antioxidant properties to protect the body’s overall health. In natural medicines like Traditional Chinese Medicine and Ayurveda, Red Sessile Joyweed leaves are valued for their antioxidant, anti-inflammatory, antibacterial, and antifungal properties. The red leaves are commonly used in Singapore, Malaysia, Sri Lanka, and India in decoctions, herbal juices, and tea to lower cholesterol, lessen high blood pressure, detox the body, and boost blood circulation. Red Sessile Joyweed leaves are also incorporated into hair oils, eye washes, and a poultice to apply over minor wounds.
Applications
Red Sessile Joyweed leaves have a mild, vegetal, earthy, and green taste suited for fresh and cooked preparations. Young leaves are preferred in culinary dishes because they have a more tender texture and a milder flavor. In most regions worldwide, Red Sessile Joyweed leaves are cooked before consumption. The leaves are said to contain oxalates, naturally occurring compounds that are reduced when heated. It is not advised to eat the leaves raw in excessive quantities as they can become harmful. Some communities in Southeast Asia do use fresh leaves in salads and side dishes, but discussion with a medical professional is advised before consuming raw leaves, based on individual dietary needs. It is important to note that there are two main types of Sessile Joyweed leaves found in culinary markets. Both green and red types can be interchangeably used in recipes and have a similar texture and flavor. Red Sessile Joyweed leaves are popularly simmered into soups, stews, and curries throughout South and Southeast Asia. The leaves are incorporated into rice porridges in Sri Lanka and added to various soups, such as dal, in India. In China, Red Sessile Joyweed leaves are used to make pork rib soup. Beyond curries and soups, Red Sessile Joyweed leaves are stir-fried with aromatics, spices, and other vegetables. They are commonly cooked with coconut and chile peppers in Sri Lanka, or fried with ghee and garlic in India, both served over rice. Other Indian preparations include heating greens to make chutneys or frying them into pakoras. In Indonesia and Malaysia, Red Sessile Joyweed is mixed with belacan, a spicy fermented shrimp paste, or boiled or steamed as a light side dish eaten with meat mains like beef, poultry, or fish. Red Sessile Joyweed pairs well with flavorings like soy sauce, anchovies, and dried shrimp, as well as spices like cumin, paprika, turmeric, and ginger, and herbs like mint, coriander, and lemongrass. Freshly harvested Red Sessile Joyweed leaves should be immediately consumed for the best quality and flavor. The leaves will also keep for a few days when placed in a plastic bag and stored in the refrigerator.
Ethnic/Cultural Info
Sessile Joyweed is one of several nutritious greens used in traditional dishes served during Bhogali Bihu, an annual celebration marking the end of the harvest season in Assam, India. Bhogali Bihu, also known as Magh Bihu, is a two-day festival typically held in mid-January. The festival is centered around health, community, and giving back to the land, and on the first night, a feast is held to celebrate and indulge. The eve and feast are called uruka, and it is customary for communities to gather around campfires and serve khaar as the first dish. Khaar is considered a dish and ingredient unique to Assam. The dish is prepared from burnt sun-dried banana peels, and an alkaline solution is made by filtering water through them. This creates a nutritious, smoky liquid used in dishes to help detoxify the body. Sessile Joyweed is a favored local green to cook with khaar, as it has a slightly bitter taste and is considered a life-giving ingredient. When eaten with khaar during uruka, the dish cleanses the body and prepares it for the heavy, rich foods to come of the feast. It is also believed to symbolically cleanse the body and mind from the harvest season in preparation for the next season. Sessile Joyweed, called Matikaduri in Assam, is also used in various curries, including fish curry, rice dishes, and dals, throughout the harvest celebration.
Geography/History
Red Sessile Joyweed is one of several varieties of Alternanthera sessilis, a species hypothesized to be native to Asia and the Pacific Islands. The species has been growing wild since ancient times and has historically been regarded as a medicinal and culinary plant. The species’ center of origin is debated among experts, with some pointing to China and others saying the plants originated in a native range spanning South and Southeast Asia. Regardless of its origins, Red Sessile Joyweed is a fast-growing, hardy plant that readily naturalizes in other regions. The plant’s aggressive nature has led it to spread worldwide through natural causes, trade, and human migration. Recently, in some parts of the world, the low-growing plants are considered an invasive species and can compete with crops like sugarcane. Today, Red Sessile Joyweed thrives in sunny, damp habitats such as forests, ditches, roadsides, wetlands, reservoirs, swamps, canals, marches, rice fields, and other disturbed areas. The species is now found in tropical to subtropical regions worldwide. Red Sessile Joyweed leaves are sold in fresh markets. The Red Sessile Joyweed featured in the photograph above was sourced from local vendors in Singapore's Chinatown.
