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Malabar Spinach-Karma

DESCRIPTION

An annual or perennial climbing herb with thick fleshy leaves. It is a red stemmed cultivar of malabar spinach. It is is grown in Far Eastern countries for the shoots and leaves and may be referred to as Alogbati, Ceylon spinach, saan choy, mong toi, mong thouy, mung tuoi, Indian spinach, and vine spinach.

The vine is smooth and juicy and can be 10 m long. It branches freely. The leaves are fleshy and pointed at the tip. They can be 8-18 cm long and 8-10

cm across. They are carried alternately along the vine. Leaves can be heart shaped or oval. It has white, pink or red flowers in short spikes, which are in the axils of the leaves. Flowers have both sexes. The fruit are round and soft. They can be red, white or black and are 6-8 mm across. The seeds are round and black.

PLANTING:

Grow from seeds or cuttings. Seeds germinate in a few days. Provide sticks for support or allow to grow over fences and stumps. Plant about 1m apart. Plants grown from seed are more productive than from cuttings.

When cuttings are used, 20-25 cm long cuttings are suitable. Where the plant grows over light soil it can root at the nodes.

GROWING CONDITIONS

Partial shade. Requires adequate water during the growing season. It does not like water logging and can survive 4-12 weeks drought once well established. It cannot tolerate salty conditions. It grows well in a variety of soils. The best pH is 5.5-7.0. It will grow quite well in the temperature range 15- 35°C.

GROWING HINTS

Vine should be trellised for easier leaf picking.

It occurs mostly in the tropical lowlands and is best below 500m.

Flowering does not occur when day lengths are over 13 hours. It is responsive to nitrogen fertiliser. Light shade gives bigger leaves.

Do not harvest early as this may stunt growth.

Grow as an annual in cooler climates.

HARVEST

Fresh leaves should be stored in the refrigerator and can be kept for 6 to 8 days. It is 4-6 weeks until the first harvest.

USES

Excellent summer substitute for lettuce.

Leaves may be eaten raw in salads, boiled, steamed, stir-fried, or added to soups, stews, tofu dishes, and curries. Use them as a filling for quiche, omelets, savory turnovers, and potpies. Can lose a lot of its red color when cooked. Has a slimy consistency when cooked.

The mucilaginous leaves are valued for removing mucus and toxins from the body.

folk medicine for cancer treatment.

has the effect of clearing the complexion and dealing with fluid retention.

 one of the basic herbal medicines given for insomnia and nervous breakdown.

Leaves are used as a poultice on the forehead to relieve headaches, and bandaged over ulcers and eczema.

Leaves infused in boiling water are drunk as a tea.

Flowers can be eaten.

The juicy, purple berries can be used to colour jellies, sweets, drinks and for face painting. The addition of a little lemon juice makes the dye more effective.

The plant is an excellent survival food.

NUTRITION

High in vitamins A and C and are a good source of iron and calcium.

Rich in minerals, proteins, and vitamins Rich chlorophyll source.

Malabar spinach, cooked (USDA#11986)

Serving Size 1 cup

Calories 23

Protein 2g

Total Fat 0g

Total Carbohydrates 2g

Dietary Fiber 2g

Potassium 256mg

Sodium 55mg

Cholesterol 0mg

PESTS

fairly resistant to pest and disease

Diseases:

Large leaf spot Fungus Thanatephorus cucumeris (Frank) Donk

Leaf spot Fungus Curvularia sp.

Leaf spot Fungus Phyllosticta sp.

Watermelon

DESCRIPTION

A spreading, tender annual member of the cucurbitaceae family. It produces round, oval, or oblong fruit. The fruit flesh can be pink, red, yellow, or grayish white. Rinds are thick, green and often spotted or striped. Male and female flowers appear on the same vine.

PLANTING

Sow directly into soil. Sow seeds 2cm deep. Soil temperature should be at least 18°C. Plant about 2m apart.

GROWING CONDITIONS

Grows well in direct sunlight, warm temperatures.

Should have open wind source for ventilation.

Prefers fertile, deep, well drained, light textured soil.

Does not tolerate heavy soils. Grows in slightly acidic soils.

Wants consistent moisture.

GROWING HINTS

Raise the soil into rows or mounds. Each mound about 1 square metre and 30cm high. Plant three groups in the mound of about 3-4 seeds in each group. Each group should be about 30cm apart. After germination, cut off the growing tip of the weakest shoots, leaving the strongest in each group.

Mulch with well aged manure.

When the vines are about 2m long, cut off the growing tips. (This encourages the vine to branch out).

HARVEST

Harvest approximately 85 – 95 days after planting.

The curly tendril at the stem of the watermelon should be completely dry.

Look for a dullish look to the rind rather than shiny.

The melon should sound hollow when tapped.

USES

Used in beauty products. Essence is added to bath and body fragrances.

Applied juice protects skin from the sun.

Applied juice clears skin – leaving it free from blemishes.

Grated rind pulp makes a good 10 minute re-hydrating and exfoliating scrub or pack.

Rind can be fried, pickled, put in salsa, or candied.

Seeds can be salted, baked, ground to flour, steeped for tea.

NUTRITION

Watermelon seed kernels, dried	Weight: 100g
Iron	7.3 mg
Zinc	10.2 mg
Calories	557
Fat	47 g
Magnesium	515 mg
Calcium	54 mg
Phosphorus	755 mg
Manganese	1.6 mg

http://www.nutritiondata.com/facts/nut-and-seed-products/3147/2

1 cup of Watermelon, raw, peeled.	Weight: 195g
Calories	45
Protein	0.6 g
Fat	0.4 g
Carbohydrates	09.8 g
Fibre	1.2 g
Calcium	11 mg
Sodium	4 mg
Iron	0.8 mg
Vitamin A	390 ug
Vitamin B6	.3 mg
Ascorbic Acid	13 mg

English, R., & Lewis, J. (1991), Food for Health: A Guide to Good Nutrition with Nutrient Values for 650 Australian foods. Australian government Publishing Service, Canberra.

Watermelon is 92% water.

Water-soluble fiber has been found in the watermelon comprising 82 percent of the total dietary fiber. Dietary intake of this class of fiber has been shown in clinical studies to reduce serum cholesterol and has been associated with many other health benefits. 

Rinds contain citrulline, an amino acid that plays an important role in the human body's urea cycle, which removes nitrogen from the blood and helps convert it to urine. That's where citrulline helps create arginine, another amino acid--one in which some people are deficient.

COMPANIONS

Grow with corn, bean and squash families.

Can also be grown with sunflowers, peas, potatoes and other cucurbits.

PESTS

Striped cucumber beetles – Pick of beetles and larvae when seen.

Fungal infections – Do not allow foliage to be constantly wet. Water only in the morning.

The best fruit is ripe fruit

Just found a very interesting exerpt from an Austrian research paper.

Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.

Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown- a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.

Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Kräutler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings - like chlorophyll and heme.

After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it.

"When chlorophyll is released from its protein complexes in the decomposition process, it has a phototoxic effect: when irradiated with light, it absorbs energy and can transfer it to other substances. For example, it can transform oxygen into a highly reactive, destructive form," report the researchers. However, NCCs have just the opposite effect. Extremely powerful antioxidants, they play an important protective role for the plant, and when consumed as part of the human diet, NCCs deliver the same potent antioxidant protection within our bodies. . Angew Chem Int Ed Engl. 2007 Nov 19;46(45):8699-8702.

Source:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31
December 5, 2009

Original Publishing Information:

Angewandte Chemie International Edition

Volume 46 Issue 45, Page 8699-8702, Published Online: 8 Nov 2007

Copyright © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

"Colorless Tetrapyrrolic Chlorophyll Catabolites Found in Ripening Fruit Are Effective Antioxidants"  
Thomas Müller, Markus Ulrich, Karl-Hans Ongania, Bernhard Kräutler

LEMON GRASS

DESCRIPTION

An aromatic, perennial herb that grows in a clump.

It has long, sharp edged leaves.

Leaves are grey-green in colour. Can be tinged purple in colder weather.

Grows up to 2 metres.

PLANTING

Propagation is by dividing the root clump.

GROWING CONDITIONS

Grows in tropical to subtropical climates. Depending on location, the plant may go dormant in the winter.

It is best suited to well drain sandy loam.

Avoid water logging.

GROWING HINTS

The hotter the weather, the stronger the flavour, as hot weather causes the plant to produce more oil.

HARVEST

Cut the stalk off near root.

Discard leaf blade (unless you plan on using it).

Store stalks in sealed containers in refrigerator up to 3 weeks. Can be frozen for about 6 months.

The oil extracted from the wilted herb by steam distillation in stainless steel unit.

The essential oils are present in the oil glands, oil sacks and glandular hairs of

the plant.

USES

Can be used to treat fever.

Cures skin complaints.

Can be used as an insect repellant.

Can be used to create a barrier to prevent grass growing over.

Should not be used during pregnancy.

Can remove lactic acid and increase circulation and speed healing.

Oil used as a muscle relaxant – particularly of the digestive system.

Has a positive effect on nervous conditions.

Used externally to treat ringworm, lice, athletes foot, arthritis, scabies, and dandruff.

NUTRITION

It has has antimicrobial, analgesic, antipyretic, antioxidant and anti-fungal properties.

It contains citral - geranial and neral, as well as other monoterpenoids.

COMPANIONS

Grow with Lemon verbena.

PESTS

Insect scale – produces a yellow spot on the leaves. This can be controlled by spraying 0.5% Dimethoate.

CAPE GOOSEBERRY

DESCRIPTION

Soft-wooded, low-lying bush. 
It has round, marble-sized, orange fruit. 
Fruit are encased in a papery casing. 
Velvety, heart-shaped leaves. 
Flowers are yellow with dark purple spots.

Grows 60-100 centimetres.


PLANTING

High humidity required for germination. 
Can be grown from cutting.


GROWING CONDITIONS
Grow in subtropical to mild-temperate climate. 
Prefers well-drained, sandy to gravelly loam.
Likes a sunny position. 
Becomes dormant during drought. 
Not frost tolerant.


GROWING HINTS
Protect from strong winds. 
Pinch prune during growing phase. 
Mulch with manure annually. 
Remove dead wood in spring.
 Foliar spraying of 1% potassium chloride solution 
before and after blooming may improve fruit quality.


HARVEST
70-80 days to mature. 
Fruit will keep for up to 45 days.


USES
Fruit can be stewed, preserved in jams, or dried. 
Use in pies, sauces, puddings or chutneys.
Leaf decoction taken as a diuretic and anti asthmatic.
Heated leaves applied as poultices on inflammations.
Leaf infusion as an enema to relieve abdominal ailments in children.


NUTRITION
Do not eat any other part of the plant other than the ripe berry. 
The plant is believed to have caused illness and death in cattle.

Food Value Per 100 grams of Gooseberry (husked)*
Moisture	78.9 g
Protein	0.054 g
Fat	0.16 g
Fibre	4.9 g
Ash	1.01 g
Calcium	8.0 mg
Phosphorus	55.3 mg
Iron	1.23 mg
Carotene	1.613 mg
Thiamine	0.101 mg
Riboflavin	0.032 mg
Niacin	1.73 mg
Ascorbic Acid	43.0 mg

*According to analyses of husked fruits made in Ecuador.


The ripe fruits are considered a good source of Vitamin P and are rich in pectin.
Vitamin P:
* Helps our bodies absorb vitamin C.
* Prevents blood clotting in the body.
* Prevents capillary bleeding.
* Prevents bleeding gums.
* Boosts immune system.
* Anti-inflammatory agent.
* Natural and gentle diuretic


COMPANIONS

Cape Gooseberrys are related to tomatoes, so may be planted with similar companions.


PESTS

Woodlice. Striped cucumber beetle. 
Pick off beetles and larvae when seen.