What are the benefits of Chinese spinach?

Description/Taste

Red Malabar spinach is comprised of climbing, twisting vines that produce fleshy leaves with seasonal berries and flowers. The stems are pliable, fibrous, and cylindrical in appearance, showcasing bright red-purple hues, and have a thick, sturdy nature. The cordate to oval leaves average 5 to 10 centimeters in length and are dark green, glossy, and succulent with a crisp, chewy, and slightly mucilaginous consistency. The leaves are also textured with prominent veining, sometimes blushed with pink hues. Red Malabar spinach has a fresh green, vegetal, and earthy flavor with subtle nuances of pepper and citrus. The vines also produce clusters of seasonal round berries, about the size of a pea, that have a dark purple, glossy surface. The berries are edible but have a bland, neutral flavor.

Seasons/Availability

Red Malabar spinach is available year-round in tropical climates. In subtropical to temperate climates, the greens have a peak season in the summer through fall.

Current Facts

Red Malabar spinach, botanically classified as Basella rubra, is a tropical climbing vine belonging to the Basellaceae family. The fast-growing plant is native to Asia and thrives in hot, humid climates, where it can grow up to three meters in length and width. Despite its spinach moniker, Red Malabar spinach is not a true spinach and is a much hardier plant, producing thick, succulent leaves that can be used raw or cooked. There are two types of Malabar spinach, one with green leaves and stems, known as Basella alba, and one with red stems and green leaves, classified as Basella rubra. Red Malabar spinach has been naturalized in tropical to subtropical regions worldwide and is favored as a home garden plant. The vines climb over fences, walls, baskets, and posts, and the leaves are heat tolerant, thriving in warm summer conditions where ordinary spinach would not typically survive. In the modern-day, Red Malabar spinach is a nutritious green valued in culinary and medicinal practices worldwide, especially in Asia. Red Malabar spinach is known by many regional names, including Jingga or Gendolak in Indonesia, Remayong in Malaysia, Paag Prang in Thailand, Mong Toi in Vietnam, Alogbati or Alugbati in the Philippines, Poi, Bachnali, Mayalu, or Vashala Cheera in India, Saan Choy, Lo Kwai, Luo Kai, or Shan Tsoi in China, Gambian Spinach in Nigeria, and Bethalha in Portugal.

Nutritional Value

Red Malabar spinach is a source of vitamin C to strengthen the immune system, reduce inflammation, and boost collagen production in the skin, while vitamin A helps to maintain healthy organ functioning. The greens also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to build strong bones and teeth, and antioxidants to protect the cells against free radical damage. In Asia, Red Malabar spinach greens are crushed and topically applied to wounds, skin irritations, and sores as a soothing balm. The leaves are also chewed to relieve pain associated with mouth ulcers.

Applications

Red Malabar spinach has a mild, earthy, and subtly tangy flavor well suited for fresh and cooked preparations. Young leaves have a more tender consistency and are favored for salads, smoothies, and beds of greens for roasted meats. The colorful leaves are also selected for raw dishes to showcase their red and green hues. Mature greens have a sturdier nature that can withstand heat. Red Malabar spinach is popularly added to soups, stews, and curries, sauteed into gravies, or stir-fried with aromatics as a simple side dish. The greens can also be incorporated into egg-based recipes such as omelets, frittata, and quiche, cooked into casseroles, or mixed into fillings for pot pies. In India, Red Malabar spinach is a preferred green for curries, stir-fries, and soups and is typically flavored with mustard oil, chile peppers, and onions. In the Philippines, the greens are used in utan, a dish comprised of cooked vegetables served with rice. Red Malabar spinach pairs well with aromatics such as galangal, garlic, onions, shallots, scallions, and chile peppers, meats such as beef, pork, and poultry, seafood, tofu, mushrooms, cauliflower, carrots, and bell pepper. Whole, unwashed Red Malabar spinach will keep 2 to 5 days when stored in a sealed container in the refrigerator’s crisper drawer. It is recommended to use the greens as soon as possible for the best quality and flavor.

Ethnic/Cultural Info

Red Malabar spinach produces intensely pigmented berries that are used in India as a natural food, clothing, and ink dye. The pea-sized berries release a dark purple to purple-red hue when crushed, and the coloring easily stains hands and other parts of the body that come into contact with the juice. Gardeners often comment on the berry’s saturated coloring and a rich, dark purple hue, as it typically stains the hands of the pruning gardener if gloves are not worn. The berries were once used as a natural rouge for lips and cheeks, and the pigment was incorporated into fabric dyes to color clothing, accessories, and other textiles. Red Malabar spinach berries were also used to mark documents with ink stamps. In culinary preparations, the berries do not have much of a flavor, but they can be used to color fillings for pastries, pigment for agar-based dishes, or incorporated into candies. The berries are sometimes commercially harvested, dried, and ground into a powder in Asia and are sold as a dye and ink powder that can be mixed with water.

Geography/History

Red Malabar spinach is native to Asia and has been growing wild since ancient times. Much of the plant’s history is unknown, but experts believe the variety may have originated in India and parts of Southeast Asia. Red Malabar spinach was spread worldwide over time through migrating peoples planting the species in home gardens. In some countries, the variety escaped cultivation and naturalized, becoming somewhat of an invasive species. Red Malabar spinach thrives in hot, moist, and humid regions and is found wild in lowlands, forests, along streams, and near cultivated land. The variety has also been planted in home gardens and small farms as a medicinal and culinary crop. Today Red Malabar spinach grows in tropical to subtropical regions worldwide and is found in parts of Asia, Oceania, tropical Africa, North America, the Caribbean, Central and South America, and Europe. Fresh Red Malabar spinach is sold through local markets, specialty retailers and direct from farms and home gardens.

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Recipe Ideas

Recipes that include Red Malabar Spinach. One is easiest, three is harder.

Red Malabar spinach is comprised of climbing, twisting vines that produce fleshy leaves with seasonal berries and flowers. The stems are pliable, fibrous, and cylindrical in appearance, showcasing bright red-purple hues, and have a thick, sturdy nature. The cordate to oval leaves average 5 to 10 centimeters in length and are dark green, glossy, and succulent with a crisp, chewy, and slightly mucilaginous consistency. The leaves are also textured with prominent veining, sometimes blushed with pink hues. Red Malabar spinach has a fresh green, vegetal, and earthy flavor with subtle nuances of pepper and citrus. The vines also produce clusters of seasonal round berries, about the size of a pea, that have a dark purple, glossy surface. The berries are edible but have a bland, neutral flavor.Red Malabar spinach is available year-round in tropical climates. In subtropical to temperate climates, the greens have a peak season in the summer through fall.Red Malabar spinach, botanically classified as Basella rubra, is a tropical climbing vine belonging to the Basellaceae family. The fast-growing plant is native to Asia and thrives in hot, humid climates, where it can grow up to three meters in length and width. Despite its spinach moniker, Red Malabar spinach is not a true spinach and is a much hardier plant, producing thick, succulent leaves that can be used raw or cooked. There are two types of Malabar spinach, one with green leaves and stems, known as Basella alba, and one with red stems and green leaves, classified as Basella rubra. Red Malabar spinach has been naturalized in tropical to subtropical regions worldwide and is favored as a home garden plant. The vines climb over fences, walls, baskets, and posts, and the leaves are heat tolerant, thriving in warm summer conditions where ordinary spinach would not typically survive. In the modern-day, Red Malabar spinach is a nutritious green valued in culinary and medicinal practices worldwide, especially in Asia. Red Malabar spinach is known by many regional names, including Jingga or Gendolak in Indonesia, Remayong in Malaysia, Paag Prang in Thailand, Mong Toi in Vietnam, Alogbati or Alugbati in the Philippines, Poi, Bachnali, Mayalu, or Vashala Cheera in India, Saan Choy, Lo Kwai, Luo Kai, or Shan Tsoi in China, Gambian Spinach in Nigeria, and Bethalha in Portugal.Red Malabar spinach is a source of vitamin C to strengthen the immune system, reduce inflammation, and boost collagen production in the skin, while vitamin A helps to maintain healthy organ functioning. The greens also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to build strong bones and teeth, and antioxidants to protect the cells against free radical damage. In Asia, Red Malabar spinach greens are crushed and topically applied to wounds, skin irritations, and sores as a soothing balm. The leaves are also chewed to relieve pain associated with mouth ulcers.Red Malabar spinach has a mild, earthy, and subtly tangy flavor well suited for fresh and cooked preparations. Young leaves have a more tender consistency and are favored for salads, smoothies, and beds of greens for roasted meats. The colorful leaves are also selected for raw dishes to showcase their red and green hues. Mature greens have a sturdier nature that can withstand heat. Red Malabar spinach is popularly added to soups, stews, and curries, sauteed into gravies, or stir-fried with aromatics as a simple side dish. The greens can also be incorporated into egg-based recipes such as omelets, frittata, and quiche, cooked into casseroles, or mixed into fillings for pot pies. In India, Red Malabar spinach is a preferred green for curries, stir-fries, and soups and is typically flavored with mustard oil, chile peppers, and onions. In the Philippines, the greens are used in utan, a dish comprised of cooked vegetables served with rice. Red Malabar spinach pairs well with aromatics such as galangal, garlic, onions, shallots, scallions, and chile peppers, meats such as beef, pork, and poultry, seafood, tofu, mushrooms, cauliflower, carrots, and bell pepper. Whole, unwashed Red Malabar spinach will keep 2 to 5 days when stored in a sealed container in the refrigerator’s crisper drawer. It is recommended to use the greens as soon as possible for the best quality and flavor.Red Malabar spinach produces intensely pigmented berries that are used in India as a natural food, clothing, and ink dye. The pea-sized berries release a dark purple to purple-red hue when crushed, and the coloring easily stains hands and other parts of the body that come into contact with the juice. Gardeners often comment on the berry’s saturated coloring and a rich, dark purple hue, as it typically stains the hands of the pruning gardener if gloves are not worn. The berries were once used as a natural rouge for lips and cheeks, and the pigment was incorporated into fabric dyes to color clothing, accessories, and other textiles. Red Malabar spinach berries were also used to mark documents with ink stamps. In culinary preparations, the berries do not have much of a flavor, but they can be used to color fillings for pastries, pigment for agar-based dishes, or incorporated into candies. The berries are sometimes commercially harvested, dried, and ground into a powder in Asia and are sold as a dye and ink powder that can be mixed with water.Red Malabar spinach is native to Asia and has been growing wild since ancient times. Much of the plant’s history is unknown, but experts believe the variety may have originated in India and parts of Southeast Asia. Red Malabar spinach was spread worldwide over time through migrating peoples planting the species in home gardens. In some countries, the variety escaped cultivation and naturalized, becoming somewhat of an invasive species. Red Malabar spinach thrives in hot, moist, and humid regions and is found wild in lowlands, forests, along streams, and near cultivated land. The variety has also been planted in home gardens and small farms as a medicinal and culinary crop. Today Red Malabar spinach grows in tropical to subtropical regions worldwide and is found in parts of Asia, Oceania, tropical Africa, North America, the Caribbean, Central and South America, and Europe. Fresh Red Malabar spinach is sold through local markets, specialty retailers and direct from farms and home gardens.Recipes that include Red Malabar Spinach. Oneis easiest, three is harder.

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Aromatic chinese hybrid vegetable seeds For Extra Taste

Description/Taste

Chinese spinach is an upright, leafy green comprised of branching stems with small to medium-sized oval to lanceolate-shaped leaves. The bright green stems are thick, fleshy, and crunchy at the base, becoming more slender, thin, and crisp closer to the leaves. The leaves have a somewhat uniform appearance with even edges and tapered, pointed ends, and the leaf's surface is smooth, glossy, and pliable, with a chewy, tender, and succulent consistency. Chinese spinach greens are found in solid green hues, or they are dark green with splashes of maroon, dark purple, and fuchsia overlaid in the leaf's center. The leaves also have prominent veins scattered across the surface, showcasing raised veining on the undersides. When raw, Chinese spinach has a mild, neutral, vegetal, nutty, and subtly sweet taste. Cooked greens develop a mellow, sweet flavor and tend to absorb the essence of accompanying ingredients.

Seasons/Availability

Chinese spinach is available year-round.

Current Facts

Chinese spinach, botanically classified as Amaranthus dubius, is a specialty culinary green belonging to the Amaranthaceae family. Despite its spinach moniker, the name is actually a descriptor used for amaranth greens, specifically Amaranthus dubius. There are two main types of amaranth greens labeled as Chinese spinach: leaves that are solid green and green with variegated fuchsia and red hues. Variegated amaranth greens are the most common type sold under the Chinese spinach name in fresh markets. Chinese spinach is grown worldwide and is a favored summer green that thrives in heat and humidity while resisting bolting. The greens are known by many names, including Red Yin Choi and Green Yin Choi in Cantonese. Chinese spinach is also known as Xiancai in Mandarin, Bireum in Korean, Yin Tsoi, Hsien Tsai, Bayan, Hon-Toi-Moi, Hiyu, Arai Keerai, Red Calaloo, Spleen Amaranth, and Chinese Multicolor Spinach. Chinese spinach is extensively grown and used as a culinary ingredient in both fresh and cooked preparations. The leafy plants can reach up to 1.5 meters in height and are harvested approximately 30 to 40 days after sowing, able to be picked in baby or mature stages. Chinese spinach is fast-growing, drought tolerant, and hardy, grown as a culinary and ornamental plant. In the modern day, Chinese spinach is commercially produced and grown in home gardens as a novel leafy green.

Nutritional Value

Chinese spinach is a source of potassium to balance fluid levels, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to build strong bones and teeth, and vitamin A to maintain healthy organ functioning. The greens also provide copper to develop connective tissues, vitamin C to strengthen the immune system while reducing inflammation, folate to construct RNA and DNA, and other nutrients, including zinc, manganese, and thiamine. It is worth noting that Chinese spinach does contain oxalic acid, an organic compound that may be harmful if ingested in large quantities. In China, Chinese spinach is used in Traditional Chinese Medicine to cleanse the digestive tract of toxins and to heal the body from heat stroke. In Africa, the greens are used to treat stomachaches.

Applications

Chinese spinach has a mild, vegetal flavor suited for fresh and cooked preparations. Young greens are traditionally used raw and are added to salads, used as a bed of greens, or blended into sauces and dips. While the greens can be eaten fresh, Chinese spinach is more commonly cooked to soften the texture and enhance flavoring. Larger, mature Chinese spinach leaves are popularly sauteed with garlic, steamed as a simple side dish, or stir-fried with aromatics and other vegetables. Chinese spinach leaves can also be simmered into soups, stews, and curries, and their thicker nature prevents the leaves from becoming too soggy. One distinct trait of the variegated, red and green Chinese spinach is the color leeching. When variegated Chinese spinach is cooked, especially in broths, it releases its pigments, creating a vibrant, colorful liquid. This liquid can be served with the greens as a contrasting element to the overall presentation. In Africa, the greens are typically stewed or cooked with pork, smoked fish, or chile peppers for enhanced flavoring. In the United States and Europe, Chinese spinach can be used in any recipe as a variation of spinach or Swiss chard. Chinses spinach pairs well with aromatics such as garlic, ginger, shallots, chives, and chile peppers, herbs including cilantro, basil, and parsley, seafood, meats such as pork, beef, and poultry, and spices including curry, cardamom, and cumin. Whole, unwashed Chinese spinach will keep up to one week when placed in a plastic bag and stored in the refrigerator.

Ethnic/Cultural Info

In India, Chinese spinach is known as Arai Keerai and is consumed as a nutritious green, thought to strengthen the immune and nervous systems. The leaves are also consumed to treat stomach issues, reduce symptoms associated with colds, and improve overall health. In southern India, especially in the state of Tamil Nadu, Arai Keerai greens are most popularly cooked into a sauce-like dip known as keerai masiyal. Arai Keerai greens are combined with ingredients such as garlic, cumin seeds, tomatoes, tamarind, turmeric, mustard seeds, or chile peppers and are then blended together into a textured dip. Keerai masiyal is a typical accompaniment to hot rice, roti, or steamed dal and is cooked as an everyday comfort food.

Geography/History

Chinese spinach is a descriptor for domesticated amaranth greens that are related to wild species native to regions of Mexico, South America, and the West Indies. Wild amaranth species have been grown since ancient times, and the plants thrived in warm lowlands, along riverbanks, and in tropical regions. Amaranth was grown as a culinary and medicinal plant throughout the Americas, and experts believe the plants were spread to Asia sometime before the pre-Columbian transatlantic trade. It is unknown how the species was introduced to Asia, but after its introduction, amaranth quickly naturalized. Amaranth greens were selectively bred and cultivated in Asia to create domesticated varieties, and many of the commercial amaranth greens offered in markets today are descendants of those domesticated types. Today Chinese spinach is commercially cultivated throughout Asia and Southeast Asia, especially in China. Amaranth greens are also widely grown in tropical regions of Africa, mainly in West Africa, Kenya, Uganda, and Central Africa. In the United States, the greens did not receive commercial attention until the 1970s, when they were noticed for their nutritional content. The greens eventually increased in popularity with rising populations of immigrants from Asia, South America, and Africa. Chinese spinach can be found in markets worldwide and is a specialty green offered through fresh markets, select grocers, and distributors. The greens are also sown in home gardens worldwide.

Recipe Ideas

Recipes that include Chinese Spinach. One is easiest, three is harder.

Chinese spinach is an upright, leafy green comprised of branching stems with small to medium-sized oval to lanceolate-shaped leaves. The bright green stems are thick, fleshy, and crunchy at the base, becoming more slender, thin, and crisp closer to the leaves. The leaves have a somewhat uniform appearance with even edges and tapered, pointed ends, and the leaf's surface is smooth, glossy, and pliable, with a chewy, tender, and succulent consistency. Chinese spinach greens are found in solid green hues, or they are dark green with splashes of maroon, dark purple, and fuchsia overlaid in the leaf's center. The leaves also have prominent veins scattered across the surface, showcasing raised veining on the undersides. When raw, Chinese spinach has a mild, neutral, vegetal, nutty, and subtly sweet taste. Cooked greens develop a mellow, sweet flavor and tend to absorb the essence of accompanying ingredients.Chinese spinach is available year-round.Chinese spinach, botanically classified as Amaranthus dubius, is a specialty culinary green belonging to the Amaranthaceae family. Despite its spinach moniker, the name is actually a descriptor used for amaranth greens, specifically Amaranthus dubius. There are two main types of amaranth greens labeled as Chinese spinach: leaves that are solid green and green with variegated fuchsia and red hues. Variegated amaranth greens are the most common type sold under the Chinese spinach name in fresh markets. Chinese spinach is grown worldwide and is a favored summer green that thrives in heat and humidity while resisting bolting. The greens are known by many names, including Red Yin Choi and Green Yin Choi in Cantonese. Chinese spinach is also known as Xiancai in Mandarin, Bireum in Korean, Yin Tsoi, Hsien Tsai, Bayan, Hon-Toi-Moi, Hiyu, Arai Keerai, Red Calaloo, Spleen Amaranth, and Chinese Multicolor Spinach. Chinese spinach is extensively grown and used as a culinary ingredient in both fresh and cooked preparations. The leafy plants can reach up to 1.5 meters in height and are harvested approximately 30 to 40 days after sowing, able to be picked in baby or mature stages. Chinese spinach is fast-growing, drought tolerant, and hardy, grown as a culinary and ornamental plant. In the modern day, Chinese spinach is commercially produced and grown in home gardens as a novel leafy green.Chinese spinach is a source of potassium to balance fluid levels, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to build strong bones and teeth, and vitamin A to maintain healthy organ functioning. The greens also provide copper to develop connective tissues, vitamin C to strengthen the immune system while reducing inflammation, folate to construct RNA and DNA, and other nutrients, including zinc, manganese, and thiamine. It is worth noting that Chinese spinach does contain oxalic acid, an organic compound that may be harmful if ingested in large quantities. In China, Chinese spinach is used in Traditional Chinese Medicine to cleanse the digestive tract of toxins and to heal the body from heat stroke. In Africa, the greens are used to treat stomachaches.Chinese spinach has a mild, vegetal flavor suited for fresh and cooked preparations. Young greens are traditionally used raw and are added to salads, used as a bed of greens, or blended into sauces and dips. While the greens can be eaten fresh, Chinese spinach is more commonly cooked to soften the texture and enhance flavoring. Larger, mature Chinese spinach leaves are popularly sauteed with garlic, steamed as a simple side dish, or stir-fried with aromatics and other vegetables. Chinese spinach leaves can also be simmered into soups, stews, and curries, and their thicker nature prevents the leaves from becoming too soggy. One distinct trait of the variegated, red and green Chinese spinach is the color leeching. When variegated Chinese spinach is cooked, especially in broths, it releases its pigments, creating a vibrant, colorful liquid. This liquid can be served with the greens as a contrasting element to the overall presentation. In Africa, the greens are typically stewed or cooked with pork, smoked fish, or chile peppers for enhanced flavoring. In the United States and Europe, Chinese spinach can be used in any recipe as a variation of spinach or Swiss chard. Chinses spinach pairs well with aromatics such as garlic, ginger, shallots, chives, and chile peppers, herbs including cilantro, basil, and parsley, seafood, meats such as pork, beef, and poultry, and spices including curry, cardamom, and cumin. Whole, unwashed Chinese spinach will keep up to one week when placed in a plastic bag and stored in the refrigerator.In India, Chinese spinach is known as Arai Keerai and is consumed as a nutritious green, thought to strengthen the immune and nervous systems. The leaves are also consumed to treat stomach issues, reduce symptoms associated with colds, and improve overall health. In southern India, especially in the state of Tamil Nadu, Arai Keerai greens are most popularly cooked into a sauce-like dip known as keerai masiyal. Arai Keerai greens are combined with ingredients such as garlic, cumin seeds, tomatoes, tamarind, turmeric, mustard seeds, or chile peppers and are then blended together into a textured dip. Keerai masiyal is a typical accompaniment to hot rice, roti, or steamed dal and is cooked as an everyday comfort food.Chinese spinach is a descriptor for domesticated amaranth greens that are related to wild species native to regions of Mexico, South America, and the West Indies. Wild amaranth species have been grown since ancient times, and the plants thrived in warm lowlands, along riverbanks, and in tropical regions. Amaranth was grown as a culinary and medicinal plant throughout the Americas, and experts believe the plants were spread to Asia sometime before the pre-Columbian transatlantic trade. It is unknown how the species was introduced to Asia, but after its introduction, amaranth quickly naturalized. Amaranth greens were selectively bred and cultivated in Asia to create domesticated varieties, and many of the commercial amaranth greens offered in markets today are descendants of those domesticated types. Today Chinese spinach is commercially cultivated throughout Asia and Southeast Asia, especially in China. Amaranth greens are also widely grown in tropical regions of Africa, mainly in West Africa, Kenya, Uganda, and Central Africa. In the United States, the greens did not receive commercial attention until the 1970s, when they were noticed for their nutritional content. The greens eventually increased in popularity with rising populations of immigrants from Asia, South America, and Africa. Chinese spinach can be found in markets worldwide and is a specialty green offered through fresh markets, select grocers, and distributors. The greens are also sown in home gardens worldwide.Recipes that include Chinese Spinach. Oneis easiest, three is harder.

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