Tag: Indian spinach

Native to tropical Asia and Africa, Basella leaves are a fast-growing, edible green vegetable widely used in tropical regions. Often called Malabar spinach, these leaves thrive in hot, humid climates where traditional spinach struggles, making them a popular and nutritious substitute. Their mild, slightly peppery flavor and thick, semi-succulent texture make them a versatile addition to many dishes.

Malabar spinach is not a true spinach, but a resilient, heat-loving vine that flourishes in tropical climates where conventional spinach would fail. This tropical perennial is known by many names depending on its region of cultivation and color variety.

According to botanical sources, the common name for Agathi Keerai is the Vegetable Hummingbird, which belongs to the species *Sesbania grandiflora*. Originating in Southeast Asia and India, this versatile and nutritious plant is recognized by many local and regional names.

According to research published by the UN Food and Agriculture Organization, spinach production reached 33 million tonnes globally in 2022, with China accounting for a significant majority. This beloved leafy green is known by many names around the world, including the Indian and Tamil term 'Palak keerai'. In simple terms, the English name for Palak keerai is spinach.

While most people are familiar with common greens, the English name for Alugbati, a tropical leafy vegetable, is Malabar spinach. Known for its mild flavor and thick, succulent leaves, this versatile plant thrives in warm climates where regular spinach often struggles. It is also known by other names, including Indian spinach, Ceylon spinach, and vine spinach.

Malabar spinach (Basella alba), a popular heat-tolerant vining green, is not a true spinach despite its name and similar appearance. It belongs to a completely different botanical family, a fact that surprises many home gardeners and food enthusiasts.

According to ancient Ayurvedic and Siddha medicinal traditions, Agathi Keerai is primarily known for its potent cooling properties and ability to detoxify the body. This nutrient-dense leafy green, also known as the Hummingbird Tree leaf (Sesbania grandiflora), is widely consumed in South India specifically to pacify excess body heat and provide internal relief.

According to reputable food databases, 100 grams of Agathi Keerai contains approximately 4 mg of iron, solidifying its place as a beneficial addition to an iron-rich diet, particularly for those consuming plant-based foods. This detailed guide explores the complete nutritional profile of this traditional green and provides valuable tips for maximizing its health benefits.