Green Grass Jelly (Cyclea barbata) - Seedling - LIVE PLANT

Plant Insights and Care

Grass Jelly (Cyclea barbata) or Cincau Hijau, is a soft-stemmed climbing vine native to Indonesia and parts of Southeast Asia. It is prized for its leaves, which, when rubbed with water, produce a natural green jelly used in desserts and cooling drinks.

The vine grows rapidly in warm climates, producing thin, twining stems and heart-shaped leaves. In the UAE, Cyclea barbata can thrive with proper moisture, shade management, and rich soil. It prefers humidy and filtered light, but it can tolerate heat as long as it is kept well-watered and protected from harsh afternoon sun.

Provide a trellis, netting, or fence for the vine to climb. The plant grows best in moist, well-draining loamy soil enriched with compost — essential in the naturally sandy soils of the region. It requires consistent moisture, and the soil should not be allowed to dry out completely. Mulching helps keep the root zone cool during peak summer temperatures.

Fertilize lightly every 4–6 weeks with a balanced fertilizer or compost tea. Frequent trimming encourages bushier growth and more leaf production, ideal for harvesting.

Key Points:

• Origin: Indonesia and Southeast Asia.

• Climate: Tropical; grows well in heat if moisture is provided.

• Sun Exposure: Bright filtered light or morning sun; protect from harsh UAE afternoon sun.

• Watering: Keep soil consistently moist; avoid full drying.

• Soil: Rich, loamy soil improved with compost or cocopeat; must drain well.

• Fertilization: Light, regular feeding every 4–6 weeks.

• Pruning: Trim tips regularly for dense, leafy growth.

• Growth Rate: Fast; vigorous during warm months.

• Support: Requires a trellis or netting for proper vining.

Edible Profile

Cyclea barbata is used to produce green grass jelly, a refreshing, mildly flavored herbal jelly popular throughout Southeast Asia.

To make the jelly, fresh leaves are crushed or rubbed with clean water until it thickens naturally. After filtering and resting, the liquid sets into a soft green jelly due to its natural pectins and polysaccharides.

The jelly has a mild, herbal, slightly green-tea-like taste, making it perfect in cold drinks, milk teas, coconut milk, or as a cooling dessert during the UAE’s hot summers.

Dive into the facts:

• Taste: Mild, herbal, slightly earthy; refreshing when chilled.

• Appearance: Soft green jelly made from heart-shaped leaves.

• Fun Fact: Cyclea barbata needs no boiling — the jelly forms purely by leaf extraction, making it one of the easiest natural jellies to prepare at home.