Malabar Spinach

If you’re looking for a heat-loving green that thrives when other lettuce wilts, look no further than malabar spinach. This nutritious and versatile green is a garden superstar, offering a steady supply of lush leaves all summer long.

It’s not true spinach, but it cooks and tastes very similar. Where it really shines is in its ability to climb and produce in sweltering heat. Let’s get to know this amazing plant and how you can grow and enjoy it.

Malabar spinach (Basella alba or rubra) is a fast-growing vine. The ‘alba’ variety has green stems and leaves, while ‘rubra’ has beautiful purple-red stems and veins. It’s native to tropical Asia and Africa, which explains its love for warm weather.

Unlike true spinach, it’s a perennial in frost-free zones but grown as an annual elsewhere. The leaves are thick, succulent, and have a mild, slightly peppery flavor with a hint of citrus. When cooked, they develop a lovely, silky texture much like true spinach.

Why Grow Malabar Spinach in Your Garden?

There are so many reasons to give this plant a spot in your yard. First, it’s incredibly productive. A single plant, given a good trellis, can provide a family with greens for months.

Second, it’s virtually pest-free. Common garden bugs like leaf miners and cabbage worms tend to leave it alone. This makes organic growing a breeze.

Finally, it’s beautiful! The ‘rubra’ variety, with its dark green leaves and vibrant purple stems, can be a stunning ornamental addition to a flower bed or arbor. It’s a true edible landscape plant.

Nutritional Powerhouse

Don’t let the mild flavor fool you. This green packs a serious nutritional punch. It’s an excellent source of:

Vitamins A and C: Great for immune health and vision.
Iron and Calcium: Important for blood and bone health.
Antioxidants: Especially in the red-stemmed variety.
Fiber: Aids in digestion.

It’s a fantastic way to add vital nutrients to your diet during the summer months, when other leafy greens are struggling.

How to Grow Malabar Spinach From Seed

Getting started is straightforward. Since it needs warm soil to germinate, don’t rush planting in the spring.

Timing: Sow seeds directly outdoors 2-4 weeks after your last frost date, when soil temperatures are consistently above 70°F. You can start them indoors 4-6 weeks before transplanting.
Seed Preparation: The seeds have a hard coat. Soak them in warm water for 24 hours before planting to speed up germination, which can otherwise take 3 weeks.
Planting: Plant seeds ½ inch deep, spacing them about 12 inches apart. If you’re planting multiple vines, space rows 3 feet apart.
Location: Choose a spot with full sun to partial shade. The more sun, the more it will produce, but it appreciates a little afternoon shade in very hot climates.

Plant Care and Maintenance

Once established, malabar spinach is remarkably low-maintenance. Here’s what you need to do.

Support and Training

This is a vine that wants to climb. Provide a sturdy trellis, fence, or arbor for it to grow on. This keeps the leaves clean, improves air circulation, and makes harvesting simple. Gently guide the young tendrils onto the support, and they’ll quickly take over.

Watering and Feeding

Keep the soil consistently moist, but not soggy. The thick leaves mean it’s somewhat drought-tolerant, but for the best, most tender leaves, regular watering is key. A layer of mulch helps retain moisture.

It’s not a heavy feeder. Mix some compost into the soil at planting time. A light application of a balanced organic fertilizer once a month during the growing season is plenty. To much nitrogen can lead to lots of leaves but less flavor.

Harvesting Your Greens

You can start harvesting in as little as 50-70 days from seeding. The key is to harvest regularly to encourage new growth.

Use clean scissors or your fingers to pinch off the tender leaf tips and young leaves.
Always harvest from the growing tips, which promotes branching.
Older leaves get tougher, so focus on the new, bright green growth.
Regular picking is the secret to a long, productive season.

How to Use Malabar Spinach in the Kitchen

This is where the “versatile” part truly shines. You can use it raw or cooked, just like regular spinach, though cooking mellows the flavor.

Important Note About Texture

The leaves contain a natural mucilage (similar to okra). This is more noticeable when eaten raw or when cooked briefly. For a less “slippery” texture, cook it a bit longer or combine it with other greens. Many people enjoy this texture, especially in soups and stews where it acts as a thickener.

Cooking Ideas

Soups and Stews: Add it at the end of cooking. It’s classic in Asian soups and Indian curries like ‘Malabar Spinach Curry’ (Basella Saag).
Sautéed or Stir-fried: A quick sauté with garlic and oil is a perfect side dish.
In Eggs: Chop it and add it to omelets, frittatas, or quiches.
As a Wrap: Use the large, sturdy leaves as a gluten-free wrap for fillings.
Blended: Add it to smoothies or blend into pasta sauces and pesto.

Remember, it cooks down significantly, just like spinach, so you’ll need a larger volume when you start.

Common Questions and Solutions

Even easy plants can have a few issues. Here’s what to watch for.

Yellowing Leaves

This is often a sign of overwatering or poor drainage. Ensure the soil drains well. It can also indicate a need for a light fertilizer boost.

Slow Growth

If your plant seems sluggish, check the temperature. Cool weather will stunt it. Be patient, it will take off once the heat arrives. Also, ensure it’s getting enough sunlight.

Flowering and Seeding

As days shorten in late summer, the plant will produce small, inconspicuous flowers followed by dark purple berries. The berries will stain, but they are not poisonous. You can let them form if you want to save seeds for next year, or pinch them off to encourage more leaf growth.

Saving Seeds for Next Year

If you let the berries form, you can easily save seeds. Let the berries dry on the vine until they are shriveled. Crush them to extract the small, hard, black seeds. Store the seeds in a cool, dry place. They remain viable for several years, so you’ll only need to buy them once.

FAQ About Malabar Spinach

Is Malabar spinach actually spinach?
No, it’s botanically unrelated to true spinach. It’s a vine in the Basellaceae family, while true spinach is related to beets and chard.

Can I grow Malabar spinach in a container?
Absolutely! Choose a large pot (at least 12 inches deep) with a trellis or tomato cage inserted for support. Ensure it has good drainage.

Does it taste like regular spinach?
The flavor is similar but milder, with a slight peppery or citrus note. The texture when cooked is almost identical—soft and silky.

What do I do with the sticky texture?
Embrace it! It’s great for thickening soups. If you prefer to minimize it, cook the leaves longer or mix with other greens like kale or chard.

Will it survive winter?
Only in USDA zones 8-11 where frost doesn’t occur. In colder areas, it will die with the first frost. You can take cuttings in late summer to root indoors for a head start next spring.

Adding malabar spinach to your garden plan is a smart move for any gardener dealing with hot summers. It fills the “summer greens gap” with minimal fuss and maximum yield. Give it a sunny spot, something to climb, and you’ll be rewarded with a continuous harvest of delicious, nutritious leaves right up until frost. It’s a plant that truly earns its keep.