Sweet potato leaves — or daun keledek — are one of Malaysia’s most underrated green superfoods. Easy to grow and rich in iron, calcium, and vitamins A & C, they’re perfect for soups, stir-fry, or ulam.
But harvesting them incorrectly can stunt growth or even kill your plant. Here’s how to harvest them the right way so you get a continuous supply without harming your crop.
When is the Right Time to Harvest?
- Wait 4–6 weeks after planting before the first harvest
- Vines should be about 12–18 inches long
- Leaves should be vibrant green and free from yellowing or pests
Tip: Young, tender leaves and shoot tips are best for cooking
How to Harvest Daun Keledek Safely
- Use clean scissors or kitchen shears to snip the top 4–6 inches of vine (this includes the tender tips)
- Do not cut the main stem or base of the plant — only the side vines
- Harvest in the morning when leaves are crisp and hydrated
Pro Tip: Always leave at least 2–3 mature leaves on each vine to allow photosynthesis and regrowth
How Often Can You Harvest?
- Light picking: every 5–7 days
- Full vine trimming: every 2–3 weeks
The more often you harvest properly, the bushier and more productive your plant becomes.
How to Store Fresh Daun Keledek
- Short-term (fridge): Rinse, dry, and store in a container lined with paper towel (lasts 3–5 days)
- Freezing: Blanch for 30 seconds, then freeze in portions (up to 3 months)
Common Mistakes to Avoid
- Cutting too close to the soil line
- Stripping all leaves at once
- Not pruning regularly (leads to tough, overgrown vines)
Bonus: Best Ways to Cook Sweet Potato Leaves
- Stir-fry with garlic and anchovies (sambal optional!)
- Add to soups and broths (especially ikan bilis base)
- Steam and eat as ulam with sambal belacan
Harvested some lush daun keledek today? Snap a pic and tag @ProjectHarvestMY — we’d love to see what’s cooking in your garden! 🌱🥬