Basella alba L.

Malabar spinach (Basella alba) is a climbing plant up to 10 meters long of the Basellaceae family, believed to be native to the tropical Malabar region of India, Sri Lanka, and Papua New Guinea, coming in green and red varieties. Its mucilaginous leaves are commonly cooked as a vegetable, while in Nepal its sap is used as a dye for glue and candy. This plant is also believed to help address anemia and lower cholesterol.

Grows optimally in sandy loam soil, containing organic matter, pH 5.5-8, favoring a hot and humid climate. Low temperatures slow growth and produce smaller leaves. Shade causes leaves to grow wider compared to plants grown in full sun. Daylight of <13 hours stimulates flowering.

• Roots taproot, dirty white.
• Stem thick, soft, and succulent. Basella alba has a greenish stem, while Basella rubra is purplish-red.
• Leaves heart-shaped, thick, wrinkled, watery, soft, green or purple, short-stalked.
• Flowers compound, spike-shaped, located in the leaf axils.
• Fruit a fleshy berry, ovate, green when young and purple when ripe.

• Propagated through seed and stem cuttings.
• Seeds are sown first, then transplanted to the plot once they have 4 leaves.

Saponins, riboflavin, niacin, thiamine, flavonoids, hydroxy-benzoic acid, hydroxycinnamic acid, phenolic carotenoids, antioxidant pigments (β-carotene, lutein, and zeaxanthin), syringic acid, ferulic acid, betacyanin, gomphrenin.

Treats colds, appendicitis; delays premature aging (anti-aging); antioxidant, antimicrobial; lowers cholesterol; treats diabetes; reduces cardiovascular (heart) disease; addresses anemia (iron source), and measles.

• Select fresh Malabar spinach leaves. Remove any adhering debris. Wash and drain.
• Slice the leaves and place on a tray, then sun-dry, covered with a thin dark cloth.
• Once dry, place in clean, tightly sealed, airtight plastic.

Lembayung (Minang), Genjerot (Java), Kandula (Madura), Malabar spinach.