Cookbook:Malabar Spinach
| Malabar Spinach | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Malabar spinach, also called vine spinach, Indian spinach, climbing spinach, and amunututu,[1] refers to the edible plant Basella alba.[2][1] It is widely grown in tropical Asia and Africa.
Characteristics
editMalabar spinach has dark green, edible leaves that can be ovular or heart-shaped.[2][3] It has a mild, if somewhat peppery flavor.[2][3][4] When cooked, the leaves become somewhat mucilaginous and taste a good deal like spinach,[1][2][3][4] although to a lesser degree than some greens.[4] The leaves will become more bitter after the plant flowers.[2]
Selection and storage
editLeaves can be individually trimmed from the plant for use throughout its growth period[3]. It will keep for a couple days but is best when fresh.[3]
Use
editMalabar spinach leaves can be eaten either raw or cooked. Young leaves work well in salads,[3][4] and the slipperiness when cooked works as a thickener in soups.[2]
Recipes
editReferences
edit- ↑ a b c 9jafoodie (2013-06-05). "Nigerian Leafy Vegetables". 9jafoodie | Nigerian Food Recipes. Retrieved 2025-02-21.
- ↑ a b c d e f "Malabar spinach, Basella alba". Wisconsin Horticulture. Retrieved 2025-02-21.
- ↑ a b c d e f "Planting and Growing Malabar Spinach". The Spruce. Retrieved 2025-02-21.
- ↑ a b c d Features, Amy Grant last updated in (2014-05-09). "What Is Malabar Spinach: Tips For Growing And Using Malabar Spinach". gardeningknowhow. Retrieved 2025-02-21.