The new green is red

Our enthusiasm here for 'having a go' at growing any interesting edible crop that is likely to suit our sub-tropical climate, means that the garden is usually producing a such a variety of greens that there are usually more than just the two of us can manage to consume.  This is particularly so when taking into account the number of plants that are grown for other purposes, but which also have edible raw leaves.

For example, a green salad here always begins with a leaf or two from several varieties of open lettuces (the climate doesn't suit the hearted kind) and some rocket (either cultivated or the wild variety). Then it's a poke around for whatever else can be added.  So many of the common and uncommon culinary herbs can be used - but always in small quantities as the flavour of some can be overpowering. At this time of the year I usually include coriander, sorrel, dill, nasturtium (leaves and flowers), tarragon, perilla, purslane ( the weed) and lovage.

Others I have used are angelica, anise hyssop and arrowroot shoots - and that's only the ones that begin with A.  Then there's basil, bergamot and borage ... and calendula, chrysanthemum, chervil, chicory, caraway and catnip!

But let me tell you about my latest favourite.  Going by the name Basella or Ceylon spinach, it could have been included above in either the B or the C list.  A hardy and vigorous climber that's bothered by few pests or diseases, it can be eaten raw but also used as a spinach subsitute or added to soups and stir-fries.

Basella leaves are oval and fleshy, adding a pleasant crunch to salads, and the stems and new shoots are edible too.  Following its small white flowers, this plant sports deep purple-black berries and these produce a rich red natural food colouring suitable for use in cakes and sweets.  So versatile! 

What I also like about this plant is that it is a perennial - albeit short-lived - and easily propagated from cuttings or seed.

One of my Ceylon spinach plants - Basella alba.

This one is happy to climb the trunk of a cumquat tree.  I can water and fertilise them both at the same time.  And when the basella starts twining through the branches, it's a reminder that some ought to be picked.

There is another variety of basella, Basella alba 'Rubra', that has stems and leaves of a reddish purple and flowers that are pink as opposed to white.

The red variety makes a fresh salad look rather spiffy, but otherwise tastes the same and turns green anyway once cooked.

Basella thrives best in a sub-tropical climate with warmth, water and good soil, but will also survive in temperate regions if protected from frosts.

With a suitable support, it is a twiner reaching up to 2 metres high.  Otherwise it will happily creep or sprawl along the ground, or even hang from a basket.

My red leafed basella on a wire trellis with nasturtiums nearby.