Green leafy vegetables have become  abundant in our markets as more and more people are appreciating the health benefits of such table fare and their relatively low price. The leafy green with the most dominant, year round presence is undoubtedly kangkong.

Pechay too, is plentiful in the months when farmers traditionally harvest it. Camote ,Malunggay, ampalaya, alugbati, kulitis, saluyot,and sili leaves also abound when there are no typhoons.

For farmers these  leafy greens have the potential for semi-commercial or even commercial scale production to boost their incomes . This is especially  true of alugbati , which is one of the easiest and most economical vegetable to grow throughout the country.

The Department of Agriculture (DA) Bureau of Plant Industry (BPI) promotes the  production of alugbati and other indigenous leafy  vegetables in the farms and gardens to contribute to the nutritional intake of Filipinos , especially the youth at its stations  in the National Capital Region and in the provinces. The Bureau maintains demonstration gardens that also serve as reliable sources of seeds and planting materials. In the past ,  the DA’s National Agriculture and Fisheries Council actively promoted the production and consumption of indigenous vegetable to help attain food security and provide good nutrition . The Council promotes vegetables like alugbati  for its nutrient content , health benefits and ease of preparation as food.

The ‘Spinach’ which is not a spinach .The English names of Alugbati are myriad; Malabar Nightshade ; Malabar Red Vine , creeping and climbing spinach ; and Indian , Ceylon, Vietnamese, Philippine, and Asian spinach . It also has names in Chinese, Indian , Japanese, Thai, Indonesian and Vietnamese , as well as several Philippine dialects . But the term ‘Spinach’ in ht English names is inappropriate . Alugbati is not of the spinach family but of the Basellaceae family and of the genus Basella .

There are four known species . Basella Alba and B. rubra are the main ones , with  B. Lucida and B. Cordefolia  as minor species . B  alba and B. rubra  both have thick stems , but these are of different colors ; those of the  former are green while those of the latter are purplish green – red.  Both species bear thick , fleshy , ovate or heart – shaped leaves five to 12 centimeters  (cm) long and with pointed tips.

In the Philippines, aside from the two main species , there is a third which is possibly either  B. lucida or B. corcdifolia . it’s the indigenous species with thin  stems and small  curly leaves , all light –green  in color, growing wild and climbing fences, hedges and shrubs in hilly areas . In terms of vegetable biomass, It’s  inferior to  B.alba and  B. rubra , but it also  sells fairly  well in Northern Luzon markets.

Alugbati  is a popular perennial vine found in the tropics and sub-tropics where it is widely used as a leafy vegetable, as it has a mild flavor and mucilaginous  (moist and sticky ) texture. Its succulent , branching , herbaceous vines reach a length of several meters  in tropical lowlands.

This  highly heat tolerant crop is native to tropical Asia , probably originating in India or Indonesia . It grows  throughout the tropics as a perennial  plant , and as  an annual in warm , temperate areas , where it grows in slower B. alba loves full sunlight ; B. rubra tolerates shade well. The vegetable  is widely used  in the cuisines of  China, India, Korea, Vietnam, where it always  available in grocery  stores and  farmer’s markets.  Basella’s  mucilaginous cooked schools are also common  in Africa.

As with most leafy greens, alugbati is low in calories by volume and in cholesterol, but high in protein per calorie. Research has shown it to contain  certain phytochemicals and antioxidant properties . It’s  also a good source of protein , niacin, B6  and phosphorous , and a very good source  of dietary fiber , Vitamins A and C , thiamin, riboflavin, folate , calcium , iron, magnesium, potassium, copper, and manganese. The succulent  mucilage is a particularly rich source of soluble fiber. It may  be used to thicken soups and stews  or stir –fries  with garlic  and chili peppers.

Alugbati plants are very easy to grow , are fast-growing  tolerate high rainfall rates, and are highly resistant to pest and diseases. Some farmers In  Central and Southern  Luzon broadcast the seeds in prepared plots with organic fertilizer and thoroughly water the seedlings that emerge . When the young plkants are at least 30 cm. tall and the supply of the vegetable  is low, the farmers uproot their plants then wash the bundles these and all for market . Other farmers  prefer to provide trellies or dried  branches that the vines vigorously  clib so these  can provide harvests for a longer period without the need for immediate replanting.

Home gardeners can begin harvesting individual leaves and the tips of tender shoots 30 to 45 days after seedings; they can do this earlier if they planted  cuttings . Continue harvesting  the vines more tender now leaves and shoots at weekly intervals throughout the season . Harvest by cutting the young leaves 15 to 20 cm. long tips, but let two to three leaves remain bon the lower branches so that subsequent new shoots will grow from the nodes . Harvest in the late afternoon to minimize moisture loss in the picked  stems. Wrap the bundles in banana leaves and store these in a shaded , cool place.

Regular Alugbati eaters say that its leaves  and  tender stems cook well with corned beef , pork giniling , or even sardines  sautéed in garlic and onions.

By: Mrs. Richelle P. Ponce | Teacher II | Pagalanggang National High School | Dinalupihan,Bataan