Is Celosia argentea Edible? A Guide to Lagos Spinach

December 20, 2025 •

3 min read

Celosia argentea, known as Lagos spinach, is a widely cultivated vegetable in West Africa where it is a popular leafy green. While many people in other parts of the world only grow it as an ornamental, it is an important and nutritious food crop in many tropical regions. This article explores the edibility of Celosia argentea, its nutritional profile, and how it is used as a food source.

Quick Summary

This guide confirms that Celosia argentea is edible and details its use as a leafy green vegetable. Learn how different parts of the plant are prepared for consumption, its mild, spinach-like flavor, and its rich nutritional content. The article also addresses common safety questions about eating this plant.

Key Points

Edible Parts: The leaves, young stems, young flower spikes, and seeds of Celosia argentea are all edible.
Nutrient-Dense: It is a valuable source of protein, calcium, iron, phosphorus, and vitamins A and C.
Mild Flavor: Celosia argentea has a soft texture and a mild, spinach-like flavor that lacks bitterness.
Non-Toxic: The plant is non-toxic to humans and pets, making it a safe edible green.
Traditional Food Source: It is a popular and important leafy vegetable in West Africa and Southeast Asia, known as 'Lagos spinach'.
Cooking Method: Young leaves and stems are typically boiled or steamed, often added to soups and stews.
Caution with Cooking Water: Discarding the boiling water is recommended as it contains dissolved oxalates and pigments.
Culinary Versatility: It can be used in a variety of dishes, from stews like 'Efo riro' to simple side dishes.

Yes, Celosia argentea is edible

Celosia argentea is edible and a nutritious leafy vegetable in many parts of the world. While often grown for its striking flowers in temperate climates, in West Africa and Southeast Asia, it's a common food crop known as 'Lagos spinach'. The leaves, young stems, and young flower spikes are all used in cooking, offering a mild, spinach-like taste.

Which parts of Celosia argentea can you eat?

Leaves: Young leaves are most commonly consumed. In Nigeria, 'soko yòkòtò' is a popular stew made with the leaves.
Young Stems: Tender stems are cooked with the leaves.
Young Flower Spikes: These are edible and can be cooked as a potherb.
Seeds: Small, black seeds are edible and can produce oil. They are also used in traditional medicine.

Nutritional benefits of Celosia argentea

Celosia argentea is rich in essential nutrients, especially when grown in fertile soil.

Vitamins: It's a good source of vitamins A and C, important for vision, immunity, and tissue repair.
Minerals: It contains calcium, iron, and phosphorus, vital for bone health and blood function.
Protein: The leaves provide a notable amount of protein for a leafy green.
Antioxidants: Phytochemicals like flavonoids and saponins contribute to its antioxidant properties.

Culinary uses and preparation

Preparing Celosia argentea is similar to cooking spinach. Here are some common methods:

Stews and Soups: It's a staple in West African stews and soups, like Nigerian 'Efo riro', often cooked with meat, fish, and vegetables.
Potherb: Leaves and young shoots can be boiled and served as a side dish.
Side Dishes: Sautéing with garlic and other seasonings makes a flavorful side.
Mashed Dish: In India, cooked leaves are sometimes mashed into a dish similar to 'Keerai masiyal'.
Mild Flavor: Its mild taste pairs well with various spices.

Ornamental vs. edible Celosia: What's the difference?

While all Celosia argentea are edible, varieties differ. The table below highlights key distinctions:


Feature	Ornamental Celosia (C. argentea var. cristata, plumosa)	Vegetable Celosia (C. argentea var. argentea)
Primary Use	Grown for vibrant flowers and foliage.	Cultivated for tender, high-yielding leaves and young shoots.
Appearance	Shorter with brain-like or feathery flowers, sometimes colored leaves.	Taller with simple green leaves and spiky flowers.
Harvest Time	Harvested for flowers; leaves may be less abundant.	Harvested for leaves and young shoots before extensive flowering.
Nutritional Profile	Edible, but specific content may vary; possibly higher oxalates.	Documented as nutrient-dense with higher edible yield.
Flavor	Mild, but older leaves or certain varieties less palatable.	Mild, spinach-like, pleasant for cooking.

Safety considerations

Not a Toxic Plant: Celosia is non-poisonous to humans and pets.
Harvesting: Harvest younger, tender leaves and shoots for best quality.
Cooking Water: Discarding boiling water reduces dissolved pigments and oxalates.
Oxalates: Like spinach, Celosia argentea contains oxalates. Discarding cooking water helps reduce this.
Specific Uses: Those with conditions like glaucoma should avoid ingesting seeds due to traditional medicine claims of pupil dilation.

Conclusion

Celosia argentea is edible and offers a nutritious, easy-to-grow leafy green. Known as 'Lagos spinach', it provides essential vitamins, minerals, and protein. Young leaves, stems, and flower spikes can be enjoyed in various cooked dishes. Both ornamental and vegetable types are non-toxic, making it a safe addition to gardens. Discarding cooking water is advised to reduce oxalates.

For more information, consult the Lost Crops of Africa report.

Frequently Asked Questions

Yes, ornamental varieties of Celosia argentea, such as cockscomb (var. cristata) and plumed celosia (var. plumosa), are technically edible. However, they are bred for their flowers, and their leaves may be tougher or less flavorful than those of the vegetable cultivars.

Celosia has a mild, earthy, and spinach-like taste. Its flavor is generally not bitter, and its texture becomes soft when cooked, making it a pleasant and versatile addition to many dishes.

Celosia leaves can be cooked like spinach or other leafy greens. They are often boiled, steamed, or sautéed. In West Africa, they are frequently used in soups and stews.

The young, undeveloped flower spikes of Celosia argentea can be eaten as a potherb. While the ornamental flowers are not poisonous, they are generally not consumed due to their less palatable texture.

Yes, when boiling celosia leaves, it is recommended to discard the water. This helps reduce the concentration of dissolved oxalates, which can be high in some leafy greens.

Yes, Celosia is considered non-toxic to cats, dogs, and humans, according to the ASPCA. However, excessive consumption of any plant material can cause mild digestive upset in pets.

Yes, Celosia argentea is nutritious and is considered a source of vitamins A and C, calcium, iron, and protein. It also contains antioxidants and is used in traditional medicine for various ailments.