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.
