Much-branched, winding creeper with slightly succulent, bright green, broadly heart-shaped leaves. The stone fruits are enclosed in a fleshy, dark purple perianth.
If the leaves are cooked for a long time, they produce a mucilage that is good for thickening soups and stews. Thanks to this mucilage, well chewed plant parts of Ceylon spinach can also be used as a remedy for wounds in the stomach wall.
The Ceylon or Malabar spinach generally used as a garden vegetable in the tropics is also cooked in the Tropenhaus kitchen like spinach, incorporated in vegetable rolls or eaten raw in salads. The edible parts are the leaves, young shoots and young inflorescences. After brief blanching, they produce scarcely any mucilage.
India (nowadays distributed worldwide)
Thailand, 2011
If the leaves are cooked for a long time, they produce a mucilage that is good for thickening soups and stews. Thanks to this mucilage, well chewed plant parts of Ceylon spinach can also be used as a remedy for wounds in the stomach wall.
The Ceylon or Malabar spinach generally used as a garden vegetable in the tropics is also cooked in the Tropenhaus kitchen like spinach, incorporated in vegetable rolls or eaten raw in salads. The edible parts are the leaves, young shoots and young inflorescences. After brief blanching, they produce scarcely any mucilage.
