How to harvest: Pick outer & lower leaves from the vine.

Price: € 1,50/ 100g

Meal ideas: A popular ingredient in Indian & Surinamese cuisine, as well as in places in West Africa, Malabar Spinach leaves have a crisp texture and don’t wilt as much as other leafy greens when cooked. Check out this page for a simple stir fry along with other suggested recipes. You can also try to use it for pakoda or as a subsistute for afang leaves in Nigerian stews.