Basale Leaves/Malabar Spinach

Basale leaves, also known as Basella leaves or Malabar spinach, are the leaves of the Basella plant, which is also referred to as Ceylon spinach or Indian spinach. Here’s a brief overview:

Description

• Appearance: Basale leaves are broad, glossy, and typically dark green. They have a smooth texture and are often heart-shaped or oval. The plant itself is a climbing vine, and the leaves are tender and succulent.
• Flavour: The leaves have a mild, slightly peppery flavour with a hint of sweetness. They have a mucilaginous (slimy) texture when cooked, similar to okra.

Uses

• Culinary: Commonly used in various Indian, Southeast Asian, and African dishes. It can be added to soups, stews, and curries. Also used in salads, and can be stir-fried or sautéed. The mucilaginous texture is often used to thicken soups and stews.
• Traditional Dishes: In Indian cuisine, it is used in dishes like Basale soppu (a stir-fry with spices) and Basale sambar (a lentil-based stew).

Nutritional Benefits

• Vitamins and Minerals: Rich in vitamins A, C, and K, and provides essential minerals such as iron, calcium, and magnesium.
• Antioxidants: Contains antioxidants that help reduce oxidative stress and inflammation.
• Digestive Health: The mucilaginous texture aids in digestion and can help soothe the digestive tract.

Storage

• Fresh: Store in the refrigerator in a plastic bag or container. Best used within a week for optimal freshness.
• Cooking: Can be cooked and frozen for longer storage if needed.