The thuthuvalai is a well-known medicinal plant in India. The leaves are used for respiratory, liver and digestive problems, among others, but they are also eaten as a vegetable in India and Sri Lanka. The stems and leaves of the plant are covered with spines and these are mildly poisonous. Before consumption, it is therefore important to remove these, after which the leaves can be boiled in water or fried in oil.
It is a climbing shrub that can eventually grow to 2-3 metres tall. The flowers are purple and have yellow pistils and stamens. After pollination, red to dark purple berries develop that are edible after ripening. Give the plant a sunny spot and well-drained soil. The species can withstand drought well and is best kept as a houseplant or in a greenhouse.
Sowing description: Sow seeds in sowing soil and keep soil constantly slightly moist. Germination usually within a few weeks at 22-30grC.
