The same applies to western cuisine Indian spinach still as an insider tip. It is not only a very decorative plant, but can also be wonderfully processed into exotic dishes in the kitchen. Its high vitamin and nutrient content also makes the green leafy vegetables extremely interesting for health-conscious connoisseurs.
The tropical climbing plant is very healthy and provides our body with a large number of important vitamins, minerals and trace elements.
The Indian spinach that too Malabar spinach or Ceylon spinach is called, belongs to the plant family of the Schlingmelden family. It is grown all over the tropics, with its origin most likely in Africa or Southeast Asia. In ancient China, the dark red juice of its fruits was also used as ink and food coloring.
The pretty climbing plant with its red tendrils, juicy green-red leaves and purple-black berries is largely known to us as an attractive indoor plant. The Malabar spinach has firm, bright green glossy leaves, the young leaves and shoots of which have always been used in Indian and Asian cuisine. But it is also highly valued there as a medicinal and medicinal plant. To look at it only as a pretty houseplant does not do it justice by any means. In non-tropical climates, such as in Europe, the Indian spinach is grown in greenhouses, winter gardens, glass houses or in film tunnels.
Under these conditions it can be harvested all year round. It is one of the fast-growing plant varieties and grows to a stately size along its tendril supports. The shoots can reach a length of up to six meters, the leaves are round or oval and fleshy. The vegetables are less suitable for import because they spoil quickly. The taste is similar to that of young corn on the cob, mildly spicy to slightly sour, which makes it particularly interesting for refined dishes.
It is not for nothing that it is one of the classics of Indian cuisine. But this tasty salad doesn't just give Indian dishes that certain something. There are countless uses and preparation methods to approach this valuable plant in culinary terms.
Green leafy vegetables and green leafy salads are particularly beneficial to health. Therefore, they should not be missing from the daily menu. They contain a variety of cleansing ingredients that have the ability to neutralize heavy metals and remove pesticides and herbicides from the body.
They also have a very positive influence on all body fluids, such as bile. There is hardly any other food that is as suitable for supplying the body with the trace element iron as green leafy vegetables. The leaves of Indian spinach are very versatile. They are also often used for health problems such as colds, burns, swellings, acne or abscesses. They are particularly suitable for various envelopes as well as for internal intake in the form of pressed juices or mixed with butter. Green vegetables prevent degenerative diseases. It protects against heart and circulatory problems, dementia and Alzheimer's in a natural way.
|Nutritional information||Amount per 100 gram|
|Calories 23||Fat content 0.8 g|
|cholesterol 0 mg||sodium 55 mg|
|potassium 256 mg||carbohydrates 2.7 g|
|Fiber 2.1 g||protein 3 g|
So Indian spinach is more than healthy! The tropical climbing plant supplies our body with a multitude of important vitamins, minerals and trace elements. The leaves and shoots used contain calcium, magnesium, phosphorus, iron, carbohydrates and, to a large extent, vitamins A and C.
Chlorophyll, the so-called liquid sunlight, should not be left unmentioned in this context. The biophotons contained in chlorophyll energize the cells and give a lot of strength and energy. In addition, they slow down the aging process, have a harmonizing effect and reduce stress. And with the carotenoids lutein and zeaxanthin, which are present in larger quantities, this green spinach even prevents eye diseases. Due to these many good arguments, the Indian spinach is also enjoying increasing popularity in this country.
People who suffer from histamine intolerance should try the Indian spinach a little more carefully and test their own individual tolerance limit. Like most vegetables, Indian spinach also contains histamine. It is also not recommended to use it in baby food. Otherwise, there is nothing wrong with regular and increased consumption of this tasty and healthy leafy vegetable.
The delicious Malabar spinach is available in every Indian or Asian grocery store and in selected delicatessen shops. It can be found either in the freezer or in the vegetable section. Seeds for home growing are also available on the internet.
Since the young, fleshy leaves and shoots are the preferred choice for this type of spinach and these tend to wilt particularly quickly, the spinach should be processed fresh and consumed quickly. In addition, many important nutrients are lost over time. Even in the refrigerator (wrapped in a damp cloth) the spinach should not be stored for longer than 1-2 days. However, if you want to freeze it, you can do so without hesitation. To do this, remove the leaves from the hard stems and gently wash them once.
The beautiful green color can be preserved by blanching the spinach before freezing. Since the cooking water then contains a lot of the nitrate found in spinach and the oxalic acid, it is not used any longer, but rather thrown away. After blanching, the leaves are spun dry and can easily be frozen. As is generally the case with spinach, it is also not advisable to keep Malabar spinach warm for long. It is better to cool it down quickly and only then warm it up again. However, this should not happen more than twice.
Many delicious dishes can be conjured up or refined with Indian spinach. It is as versatile as there are recipe ideas. The imagination knows no limits. It tastes just as good as a daily green smoothie as it does with strudel with sheep's cheese. Malabar spinach is just as easy and quick to prepare as conventional spinach or purslane.
It goes well in mixed salads, soups or stews. It tastes wonderfully fresh and raw as a starter or as a side dish to fish or meat. Steamed wok dishes can also be cleverly complemented with these fine leafy vegetables. The cooked leaves are also very suitable for thickening sauces. In contrast to normal spinach, the leaves get a moist, slightly slippery surface when they are cooked. Another use is the dark juice of the berries of this remarkable creeper. This is because it is also used quite often to color foods such as pastries.
There are many ways to use and enjoy these healthy and interesting leafy vegetables. Trying and experimenting with malabar spinach is definitely worth it. There are already many very worthwhile recipe ideas and preparation tips to be found on the Internet that will make a first attempt a little easier.