Alugbati, also known as Malabar spinach, is a popular spinach type in the Philippines. It’s rich in calcium, iron, and vitamins A, B, and C. Its leaves, branches, and seeds are edible, making it a versatile vegetable.
There are three types of alugbati, each with distinct features. First is the Basella alba, which has green branches and oval-shaped leaves; next is the Basella rubra, known for its red stalks and green leaves that can either be oval or circular; and the last variety is a hybrid of the first two.
Soil preparation is vital in growing alugbati because the vegetable thrives in soil rich in organic matter. Use compost as fertilizer to secure proper humidity levels and drainage.
Alugbati can grow fast and doesn’t require much attention. The vegetable can grow well either from seeds or cuttings.
When growing alugbati from cuttings, cut a branch that’s 20 to 25 centimeters long and doesn’t measure less than three internodes. Soak the cuttings in water overnight or store them in a moist, shady area for a day or two. The next step is to plant two to four cuttings 15 to 20 centimeters between mounds and 20 to 30 centimeters between rows. Water the cuttings after planting, especially when the soil is dry. Using mulch to augment soil quality is also advisable.
In the meantime, when growing alugbati from seeds, sow the seeds between rows or scatter them in seedling containers. Once the seedlings have sprouted, or three weeks after planting, transfer into the soil or a new, larger container with a 20 centimeters by 20 centimeters distance between each sprout.
Water regularly to secure a higher growth rate.
Information from the Department of Agriculture-Agricultural Training Institute (DA-ATI)
