Lesson 6.23.0 CEYLON SPINACH - Malabar spinach, Basella rubra

 

FOOD FOREST COURSE 

AGRO-ECONOMY Lesson 6.23.0 

CEYLON SPINACH - Malabar spinach,  Basella rubra

Ceylon Spinach is already a popular vine that many people have growing in their backyard.  It has fleshy leaves that are rich with mucilage and tend to taste a bit nauseating when too much is consumed.  The mucilage is in fact a very good form of gel-like fibre, that is beneficial for cleansing of the intestinal tract.  In a damp and shady position this vine can become very vigorous and give a never-ending supply of succulent greens.  Ceylon spinach can be grown in many soil types but thrives best in soils that are rich in organic matter.  It can be propagated by cuttings or seed, and the seed should be fresh to be viable.  The cuttings can be placed in water to encourage root growth before planting out.  

Ceylon spinach is another useful addition to the salad bowl but for a lot of people less is better because of the rich mucilage.  It is suitable for cooking but should not be cooked too long, as a bitter flavour will develop due to the mucilage.

There are two different colours, green and red Ceylon spinach.  They both taste alike.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.

 

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