Malabar Spinach flowers are used as a garnish atop salads and curries. They are rarely cooked, as they can have an unappealing slimy texture. They impart a delicious crunch to a dish. In Thailand, they are added to green curries alongside other garnishes like shredded basil.

Just like spring spinach, Malabar spinach also contains oxalic acid (a natural-occurring substance found in some vegetables). Due to its climbing habit, Malabar spinach would be an excellent addition to a patio or vertical garden and would be very content growing in a pot with a trellis of some sort.

Eating too much spinach may result in the formation of calcium-oxalate, which can cause kidney stones.

It has a high amount of protein for a plant and is also a good source of magnesium, phosphorus, and potassium. Another good reason to eat Malabar spinach is that it has a good amount of antioxidants, particularly beta carotene and lutein, those naturally occurring chemicals that help keep your cells from aging.

Malabar spinach (Basella alba) , also known as Basella rubra Basella oleracea Basella lucida, is scientifically classified as Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Order: Caryophyllales Family: Basellaceae Genus: Basella Species: B. alba….Nutrient Facts.

Malabar spinach seeds can either be dried on the vine or air-dried after picking. Keep in an air-tight container or bag and they’ll stay good for 1-3 years. Be sure to get all of the moisture out of the seeds to prevent mold buildup. You can also use Malabar spinach seeds as an edible and safe dye.

I recommend that you eat two cups of dark, leafy greens each day. Two cups of spinach, at only 14 calories, offers more than 100 percent of your daily vitamin A needs, roughly 30 percent of your daily recommended amount of folate and vitamin C, and a whole lot of vitamin K.

description. Malabar nightshade, also known as Malabar spinach, refers to twining herbaceous vines of the genus Basella (family Basellaceae).

Malabar spinach (Basella alba or ruba, a redder variety) is actually not spinach at all. When cooked, though, Malabar spinach does look and taste a lot more like regular spinach. It doesn’t wilt as fast, though, and it holds up better in soups and stir-fries.

Ind, Ceylon Spinach on white background Edible flower of Basella alba or malabar spinach. Over white background Nature frame layout of heart shaped green succulent leaves vine plant Malabar spinach or Climbing vine spinach Basella alba. Nature frame layout of heart shaped Green Indian Malabar spinach leaves on the field.

1 cup (44 grams) of cooked Malabar spinach contains: 0.4mcg Selenium – 1% DV. Note – when you eat spinach that has been heated, you will absorb higher levels of thiamin, zinc, calcium, iron, beta-carotene, zeaxanthin, and lutein, as they become more absorbable.

Malabar spinach is a perennial vine and grown as an annual or biennial pot-herb. It prefers a hot, humid climate and moist, fertile, well-drained soil to flourish. Stem cuttings about the length of 20 cm are preferred over seeds for natural propagation and faster growth. Being a vine, it requires trellising for its quick spread.

Malabar spinach is a popular vegetable, green leaves taste like black fungus, the ripe seed with purple color Fresh malabar spinach or Ceylon spinach isolated on white background. Fresh malabar spinach or Ceylon spinach isolated on white Basella alba malabar spinach growing. On Malabar spinach seeds, flower and fruits.