Basella alba (Malabar Spinach)
By this time we were dodging the showers at Kew Gardens!
From Wikipedia -
Basella alba is an edible perennial vine in the family Basellaceae.
It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is known under various common names, including Pui, Vine Spinach, Red Vine Spinach, Climbing Spinach, Creeping Spinach, Buffalo Spinach, Malabar Spinach and Ceylon Spinach among others.
Basella alba is native to the Indian Subcontinent, south-east Asia and New Guinea. It is reportedly naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.
Typical of leaf vegetables, Malabar Spinach is high in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie. The succulent mucilage is a particularly rich source of soluble fibre. Among many other possibilities, Malabar Spinach may be used to thicken soups or stir-fries with garlic and chilli peppers.
In the Philippines the leaves of this vegetable are one of the main ingredients in an all vegetable dish called utan that is served over rice.
In Karnataka Cuisine (Karavali and Malnad regions), the leaves and stems are used to make Basale Soppu Saaru/Curry (Especially in combination with Jackfruit seed). In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumpkin, and in a non-vegetarian dish, cooked with the bones of the Ilish fish. In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora (Yam and Basella curry). Also it used to make the snack item bachali koora bajji. In Odisha, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji (भजी).
The vegetable is used in Chinese cuisine. It has many names including Flowing Water Vegetable. It is often used in stir-fries and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup.
In Africa, the mucilaginous cooked shoots are most commonly used.
Malabar Spinach can be found at many Chinese, Vietnamese, Korean, and Indian grocery stores, as well as farmers' markets. It has been shown to contain certain phenolic phytochemicals and it has antioxidant properties.
Basella alba (Malabar Spinach)
By this time we were dodging the showers at Kew Gardens!
From Wikipedia -
Basella alba is an edible perennial vine in the family Basellaceae.
It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is known under various common names, including Pui, Vine Spinach, Red Vine Spinach, Climbing Spinach, Creeping Spinach, Buffalo Spinach, Malabar Spinach and Ceylon Spinach among others.
Basella alba is native to the Indian Subcontinent, south-east Asia and New Guinea. It is reportedly naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.
Typical of leaf vegetables, Malabar Spinach is high in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie. The succulent mucilage is a particularly rich source of soluble fibre. Among many other possibilities, Malabar Spinach may be used to thicken soups or stir-fries with garlic and chilli peppers.
In the Philippines the leaves of this vegetable are one of the main ingredients in an all vegetable dish called utan that is served over rice.
In Karnataka Cuisine (Karavali and Malnad regions), the leaves and stems are used to make Basale Soppu Saaru/Curry (Especially in combination with Jackfruit seed). In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumpkin, and in a non-vegetarian dish, cooked with the bones of the Ilish fish. In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora (Yam and Basella curry). Also it used to make the snack item bachali koora bajji. In Odisha, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji (भजी).
The vegetable is used in Chinese cuisine. It has many names including Flowing Water Vegetable. It is often used in stir-fries and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup.
In Africa, the mucilaginous cooked shoots are most commonly used.
Malabar Spinach can be found at many Chinese, Vietnamese, Korean, and Indian grocery stores, as well as farmers' markets. It has been shown to contain certain phenolic phytochemicals and it has antioxidant properties.