Spider plant greens (Cleome gynandra), also called cat's whiskers, African spider flower or spider-wisp, are the tender young leaves and shoot tips of a fast-growing tropical herb eaten as a cooked pot-herb across much of Africa and parts of South and Southeast Asia. Known as sagaa or saget among the Luhya and Luo of western Kenya, chinsaga in Kisii, dek in South Sudan, murudi or ulude across parts of southern Africa, and by dozens of other names, it is one of the best known of the "African indigenous vegetables" — a traditional, drought-hardy green gathered from the wild and grown in home gardens. The raw leaf is markedly bitter and slightly peppery; boiled, and often paired with a milder green, milk or a pinch of ash or bicarbonate, it cooks down to a soft, dark, savoury relish with a mustardy, herbal depth, served alongside a stiff maize or millet porridge as the day's vegetable.