Malabar Spinach: The English Name for Alugbati
If you've ever enjoyed a traditional Filipino dish featuring alugbati and wondered about its English equivalent, the answer is Malabar spinach. This hardy, fast-growing vine, scientifically known as Basella alba (and its red-stemmed counterpart, Basella rubra), is a tropical vegetable that flourishes in hot, humid climates where true spinach (a cool-weather crop) would struggle. This section explores the origins, varieties, and key characteristics of this versatile green.
Origins and Global Reach
Despite its name, Malabar spinach is not native to the Malabar coast of India alone, but to tropical Asia, including the Indian subcontinent and Southeast Asia. Over centuries, it has spread through trade routes and cultivation to become a common garden vegetable in Africa, the Caribbean, and the Americas. In the Philippines, where it is known as alugbati, it is a staple in many households due to its easy cultivation and nutritional value.
Varieties of Malabar Spinach
There are two primary cultivated varieties of Malabar spinach, easily distinguished by their appearance:
- Basella alba (Green Malabar Spinach): This is the more common culinary variety, featuring deep green, succulent, heart-shaped leaves and bright green stems. Its flavor is mild with subtle citrus and peppery notes.
- Basella rubra (Red Malabar Spinach): This variety has attractive reddish-purple stems and leaf veins, though its leaves are still green. While edible, it is often grown for its ornamental qualities. When cooked, the red pigment fades, so it's best used raw in salads to preserve its vibrant color.
A Different Species, A Similar Use
One of the most important distinctions to understand is that Malabar spinach is not botanically related to the Spinacia oleracea we commonly think of as spinach. It belongs to a different plant family, Basellaceae. While its leaves are used in similar ways, its texture is quite different. The leaves are thick, slightly fleshy, and produce a mild mucilaginous liquid when cooked, which helps thicken soups and stews. This is a key reason for its popularity in many regional cuisines, like Filipino utan or Vietnamese canh.
Health Benefits and Culinary Uses
Alugbati (Malabar spinach) is a nutritional powerhouse with a diverse array of health benefits. Its leaves and tender shoots are packed with vitamins, minerals, and antioxidants. The plant’s mucilaginous texture, while unusual to some, is a valuable thickening agent and offers unique culinary applications.
Impressive Nutritional Profile
Per 100 grams, Malabar spinach offers a low-calorie, high-fiber, and nutrient-dense profile. It is an exceptional source of vitamins A and C, containing more of both than traditional spinach. Other key nutrients include iron, calcium, and magnesium, all vital for overall health.
Nutritional Value per 100g (Approximate Raw Values)
- Energy: 23 kcal
- Carbohydrates: 2.71 g
- Dietary Fiber: 2.1 g
- Protein: 2.98 g
- Vitamin A: Over 1.5x more than kale
- Vitamin C: Over 3x more than spinach
- Calcium: 124 mg
- Iron: 1.48 mg
- Antioxidants: High in lutein and zeaxanthin
Culinary Applications Across Cultures
- Filipino Cuisine: The leaves and stems are often sautéed with garlic and onions, and are a key ingredient in vegetable soups like utan and laswa.
- Indian Cuisine: Known as pui saag in Bengali, it is frequently used to make curries, lentil stews (dal), and stir-fries.
- Vietnamese Cuisine: The plant is known as mong toi and is a common ingredient in beef and vegetable soups, where its mucilaginous property is used to thicken the broth.
- Raw in Salads: Young, tender leaves can be added to salads, providing a pleasant crunch and mild, peppery flavor.
Malabar Spinach vs. True Spinach
| Feature | Malabar Spinach (Basella alba) | True Spinach (Spinacia oleracea) |
|---|---|---|
| Optimal Growing Condition | Thrives in hot, humid weather (tropical and subtropical). | Grows best in cool weather and bolts (goes to seed) in heat. |
| Botanical Family | Basellaceae (not a true spinach). | Amaranthaceae (a true spinach). |
| Texture when Cooked | Thick, fleshy, and becomes slightly mucilaginous (slimy). | Tends to wilt and soften completely. |
| Flavor Profile | Mild, with hints of citrus and pepper. | Distinct, earthy, and mineral-like taste. |
| Nutritional Edge | Higher in Vitamin C and Vitamin A. | Higher in Iron and Potassium. |
Growing and Harvesting Your Own
Malabar spinach is remarkably easy to grow, making it a favorite for home gardeners, especially in warmer climates. The vine grows quickly and can produce a bountiful harvest over a long season.
How to Cultivate Malabar Spinach
- Sow Seeds or Cuttings: You can plant seeds directly in the garden after the last frost or start them indoors. For quicker germination, nick the tough seed coat and soak seeds overnight. Alternatively, propagate from 6–8 inch tip cuttings, which root easily.
- Provide Support: This climbing vine requires a trellis, fence, or other structure to grow vertically. Without support, it will sprawl across the ground, and leaves can become dirtier.
- Water Consistently: The plant needs consistent moisture. If the soil becomes too dry, it can cause the plant to flower prematurely and the leaves to turn bitter.
- Fertilize Regularly: As a leafy green, it benefits from a high-nitrogen fertilizer every few weeks during the growing season to encourage lush leaf production.
- Harvest Often: Regular harvesting of the young, tender leaves and shoot tips promotes bushier, more vigorous growth. The best flavor comes from younger leaves, as mature leaves can become tough and bitter, especially after flowering.
Pests and Problems
Malabar spinach is generally resistant to most pests and diseases, making it a low-maintenance crop. Overwatering or poor drainage can lead to yellowing leaves, so it's important to monitor soil moisture. In some areas, it can become an invasive species if not properly managed, as it self-seeds readily.
Conclusion
For those asking "What is alugbati called in English?", the answer is Malabar spinach—a tropical, heat-loving vine with numerous health benefits and culinary uses. While it may not be a true spinach, its mild flavor, nutrient density, and adaptability make it a popular and valuable green in cuisines worldwide. By understanding its characteristics and cultivation needs, home cooks and gardeners can incorporate this versatile vegetable into their diet and garden beds.
Visit the UF/IFAS Extension website for a detailed Florida cultivation guide on Malabar spinach.
