Malabar Spinach
Pui, or malabar spinach, is a tropical vine native to the Indian Subcontinent. Other names it goes by are Vietnamese Spinach, Ceylon spinach, Basella, Saan Choy (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian); alugbati (Filipino).
Malabar Spinach is a fast growing, heat tolerant vine that can grow over 30 feet in length. The leaves have a mucilaginous texture with a slight lemon and pepper flavor. When cooked, the mucilaginous texture disappears and the flavor resembles spinach, but doesn’t wilt, as is common with spinach. It does best in a sunny, hot location and will continue to sprawl over a trellis through the years (Zone 10 only). Can be grown in containers.
I have never found any discernable difference between the red and green stemmed variety in growth habit or flavor. Red Stemmed berries can be used for dye.
Pui, or malabar spinach, is a tropical vine native to the Indian Subcontinent. Other names it goes by are Vietnamese Spinach, Ceylon spinach, Basella, Saan Choy (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian); alugbati (Filipino).
Malabar Spinach is a fast growing, heat tolerant vine that can grow over 30 feet in length. The leaves have a mucilaginous texture with a slight lemon and pepper flavor. When cooked, the mucilaginous texture disappears and the flavor resembles spinach, but doesn’t wilt, as is common with spinach. It does best in a sunny, hot location and will continue to sprawl over a trellis through the years (Zone 10 only). Can be grown in containers.
I have never found any discernable difference between the red and green stemmed variety in growth habit or flavor. Red Stemmed berries can be used for dye.
Pui, or malabar spinach, is a tropical vine native to the Indian Subcontinent. Other names it goes by are Vietnamese Spinach, Ceylon spinach, Basella, Saan Choy (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian); alugbati (Filipino).
Malabar Spinach is a fast growing, heat tolerant vine that can grow over 30 feet in length. The leaves have a mucilaginous texture with a slight lemon and pepper flavor. When cooked, the mucilaginous texture disappears and the flavor resembles spinach, but doesn’t wilt, as is common with spinach. It does best in a sunny, hot location and will continue to sprawl over a trellis through the years (Zone 10 only). Can be grown in containers.
I have never found any discernable difference between the red and green stemmed variety in growth habit or flavor. Red Stemmed berries can be used for dye.