The Vegetable ‘Diamond’: Pricier Than Meat, Easy to Grow at Home with a Quick 2-Month Harvest

A Vegetable That Costs Much More Than Meat But Offers Superior Nutritional Value

This vegetable, known as diamond vegetable or snow vegetable, originates from the Namid desert region of South Africa. It earns its name from the sparkling dew-like droplets that adorn the surface of its leaves and stems, resembling early-season snow. Additionally, its rarity and exceptional nutritional content have earned it the moniker “diamond vegetable.” Some also refer to it as crystal-breaking stone vegetable.

The diamond vegetable is a rich source of calcium, magnesium, potassium, and various vitamins. It contains carotene and pinitol, which help improve liver function, lower blood sugar levels, and prevent cataract formation. This vegetable is also packed with antioxidants, providing protection against diseases.

With its high water content, the diamond vegetable exudes a natural fluid on its stems and leaves. It has a crisp texture and a hint of salinity, making it ideal for salads and soups.

The surface of the vegetable is adorned with crystals that resemble dew or frost. These are specialized cells primarily composed of plant salt, which has a low sodium content beneficial to the body. This salt lends a natural salty flavor to the vegetable.

In Vietnam, the diamond vegetable is not widely cultivated and is available only in select locations, mainly in large cities such as Hanoi and Ho Chi Minh City. It commands a high price due to its rarity.

Cultivating the Diamond Vegetable

Native to Africa, the diamond vegetable thrives in harsh natural environments. It exhibits remarkable vitality, favoring sunny conditions and demonstrating excellent drought, salinity, alkalinity, and heat tolerance. However, it is susceptible to waterlogging and cold temperatures, with an optimal growth temperature range of 5-25°C. Temperatures exceeding 35°C or falling below 5°C can cause the plant to wither.

The diamond vegetable possesses robust disease resistance and exhibits strong genetic resistance to pests and diseases, eliminating the need for chemical sprays during cultivation.

To grow the diamond vegetable, sow the seeds during spring, autumn, or winter—seasons when the weather is cooler, as the plant thrives in such conditions. Place 3-5 seeds in a pot, covering them with a thin layer of soil; too much soil may hinder germination. Mist the seeds to maintain moisture, and then cover the seed tray with white plastic or food wrap to retain humidity. Place the tray in a lightly lit, cool location.

Once the seeds have sprouted and developed 2-3 leaves, transplant them into pots, buckets, or your garden. Despite its drought tolerance, the diamond vegetable requires infrequent watering, only when the soil surface feels dry. You can begin harvesting two months after sowing, snipping off the side branches with scissors while leaving the main stem intact for future growth.

The diamond vegetable is versatile in the kitchen, lending itself to salads, hot pots, spring rolls, soups, and stir-fries. For extended freshness, store the vegetable in a sealed container in the refrigerator, where it will remain crisp and tasty for 3-5 days.