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How I Started Growing Malabar Spinach

Three years ago, I decided to grow Malabar spinach from seeds, and it has been a rewarding journey ever since. Living in Zone 9b, I start all my seeds indoors in late March. After about 5-6 weeks, when the weather is warm enough, I transplant them into my garden beds. With Malabar spinach, I’ve tried both direct sowing in late spring and transplanting, and I’ve found that both methods work equally well.

My garden beds are enriched with homemade fertilizers and rich compost, creating the perfect environment for this fast-growing plant. Once established, Malabar spinach thrives in full sun and continues to produce an abundance of leaves for 8-9 months. If you’re looking for a spinach substitute that loves hot weather and grows vertically, this is the plant for you!

Common names	Malabar spinach, Indian spinach, Ceylon spinach, vine spinach, climbing spinach
Botanical Name	Basella alba
Family	Basellaceae
Plant Type	Vegetable
Size	6 to 10ft. long, 2 to 3 ft. wide
Sun Exposure	Full sun
Soil Type	Loamy, sandy, moist but well-drained
Soil pH	Neutral to acidic (6.5 to 6.8)
Hardiness Zones	7-10, USA
Native Area	Tropical south and southeast Asia, Indian subcontinent

Malabar Spinach: The Perfect Summer Spinach Substitute

Spinach is synonymous with spring and an integral part of fresh, seasonal salad mixes. Its cool-weather preference makes spring and fall the best times to grow it. However, summer’s long daylight hours and intense heat often cause spinach to bolt, leaving gardeners looking for alternatives. If you crave spinach year-round, Malabar spinach is a fantastic substitute that thrives in the heat.

Native to the tropical coastal region of southwestern India, Malabar spinach is a leafy green that, while not botanically related to true spinach, closely resembles it in appearance and flavor. Its dark green, glossy, oval or heart-shaped leaves, along with its tender shoots, can be eaten raw in salads or cooked. Raw, the flavor is mild and similar to spinach, with subtle peppery notes and a hint of citrus. When cooked, the thick, semi-succulent leaves develop a gluey texture, akin to okra, making them unique in the kitchen.

Unlike traditional spinach, Malabar spinach grows vigorously as a climbing vine, requiring a trellis or support to manage its fast, vertical growth. While it thrives in temperatures above 90°F, mine grew well in slightly cooler conditions. In warm climates with frost-free winters, it can be grown as a perennial, but in colder regions, it is treated as an annual.

In my California garden, I left the vines in the garden beds after they went to seed, and while the plants died in the winter, many sprouts emerged from the scattered seeds the following spring. This makes it an excellent plant for self-seeding and ensuring a continuous supply of greens.

What Is Malabar Spinach?

Malabar spinach is native to tropical South and Southeast Asia and the Indian subcontinent. It’s known for its dark green, glossy, oval, or heart-shaped leaves and its ability to grow vertically with the help of a trellis. The plant comes in two main varieties:

1. Green Malabar Spinach (Basella alba): Preferred for cooking due to its dark green leaves and mild flavor.
2. Red Malabar Spinach (Basella rubra): Features purple stems and pink-veined leaves, often grown as an ornamental plant. Best used raw to preserve its vibrant color.

The leaves and shoots of Malabar spinach can be eaten raw in salads or cooked. When cooked, the leaves develop a slightly gluey texture, similar to okra, with a mild, peppery flavor and a hint of citrus.

Malabar spinach, also known as vine spinach or Ceylon spinach, is a tropical leafy green that thrives in hot weather. While it’s not a true spinach, its appearance and flavor make it a fantastic alternative during the warmer months when traditional spinach bolts.

Here’s everything you need to know about growing and caring for this versatile plant:

How to Grow Malabar Spinach

• Starting Seeds: Malabar spinach seeds are hard and benefit from pretreatment. Soak them overnight in water or lightly scarify the seed coat with a knife or sandpaper to improve germination. Start seeds indoors 6-8 weeks before the last frost, or direct sow them outdoors 2-3 weeks after the last frost.
• Planting Location: Choose a sunny spot with well-draining, fertile soil rich in organic matter. Malabar spinach can tolerate partial shade, which may result in larger, more succulent leaves. If growing in containers, use a large pot that can support a trellis.
• Spacing and Support: Plant seeds ¼ inch deep and space seedlings 6-12 inches apart. Provide sturdy support, such as a trellis or chain-link fence, as the vines can grow 6-10 feet or more in length.
• Watering: Keep the soil consistently moist. Dry conditions can cause the plant to flower prematurely, which may make the leaves bitter. Avoid waterlogging, as it can lead to root rot.
• Fertilizing: Feed the plant with a high-nitrogen fertilizer at planting time and every 3-4 weeks during the growing season. This promotes healthy leaf growth.

How to Care for Malabar Spinach

• Temperature: As a tropical plant, Malabar spinach thrives in temperatures above 90°F. Growth slows significantly in cooler conditions.
• Pruning: Regularly harvest leaves and vine tips to encourage new growth. For unruly vines, pinch back tips to promote branching and prevent tangling.
• Pests and Diseases: Malabar spinach is relatively pest-resistant, but I’ve noticed that slugs and snails can be an issue, particularly on the lower parts of the vines near the base of the trellises. Keeping the area clean and removing pests by hand is an effective way to manage this.

Harvesting and Storing Malabar Spinach

Harvesting Malabar spinach is simple and fuss-free. It is ready to harvest 70-85 days after planting, and while scissors or garden shears can be used to cut individual leaves, stems, or vine tips, I find no shears are needed—I simply snap young leaves with my nails for salads. Regularly picking the tender, younger leaves not only ensures a steady harvest but also encourages continuous growth. Store harvested leaves in a cool place (50-60°F) for 2-5 days, though it’s best enjoyed fresh from the garden.

How to Cook and Use Malabar Spinach

Malabar spinach is a versatile leafy green that can be used in a variety of dishes. While it shines as a fresh ingredient in salads, it’s equally delicious when cooked. Here are some ways to enjoy this tropical green:

• Fresh in Salads: The tender, young leaves are perfect for salads. They have a mild, slightly peppery flavor with a hint of citrus. Simply snap off the youngest leaves for the best texture and taste. Pair them with cherry tomatoes, cucumbers, and a tangy vinaigrette for a refreshing summer salad.
• Ramen Soup: Add a handful of Malabar spinach leaves to your favorite ramen soup just before serving. The leaves wilt quickly in the hot broth, adding a vibrant color and a subtle, earthy flavor.
• Sautéed Side Dish: Heat a little oil in a pan, then sauté Malabar spinach leaves with garlic, onion, and other vegetables for a minute or two. This makes a simple and delicious side dish that pairs well with rice, pasta, or grilled proteins.
• Stir-Fries: Malabar spinach works well in quick stir-fry recipes. Toss the leaves into a hot pan with soy sauce, ginger, and your choice of veggies like bell peppers, carrots, or mushrooms. The slightly gluey texture when cooked helps the flavors cling to the leaves.
• Curries and Stews: Add Malabar spinach to curries, stews, or coconut milk-based dishes. The leaves hold up well during cooking and absorb the flavors of the dish while adding their unique texture.
• Smoothies: Blend a handful of Malabar spinach with fruits like mango, pineapple, and a splash of coconut water for a nutrient-packed smoothie.
• Stuffed Wraps: Use the larger leaves to wrap fillings like rice, seasoned ground meat, or veggies. Steam or bake the wraps for a creative and healthy dish.
• Egg Dishes: Stir chopped Malabar spinach into scrambled eggs, omelets, or frittatas. The mild flavor complements eggs beautifully.

With its ability to adapt to different dishes and its nutritional benefits, Malabar spinach is an excellent addition to any kitchen!

Play

Here’s one of my recipes from my book, “MMM: Marzi’s Mushroom Masterpieces“: Easy Egg White Frittata with Black Pearl Mushrooms. This light, dairy-free dish features fresh Malabar spinach from my garden, homegrown eggs, Black Pearl oyster mushrooms, leeks, cherry tomatoes, and bell peppers. It’s a quick, healthy lunch that highlights seasonal produce.

Easy Egg White Frittata with Black Pearl Mushrooms

Ingredients

• 6 egg whites
• 1 cup Black Pearl oyster mushrooms, cleaned and sliced
• A handful of Malabar spinach
• 1 leek, sliced thinly
• A few cherry tomatoes, halved
• ½ red or yellow bell pepper, sliced
• 3 tbsp olive oil
• Salt and pepper, to taste
• Fresh lemon thyme (or any herb of choice), for garnish

Directions

1. Prep the Veggies: Slice mushrooms, leeks, cherry tomatoes, and bell peppers.
2. Cook Veggies: Sauté leeks in olive oil, add mushrooms, cook covered, then season.
3. Add Spinach & Peppers: Stir in spinach, bell peppers, and tomatoes; cook until spinach wilts.
4. Add Egg Whites: Pour egg whites evenly over veggies, cover, and cook on low heat until set.
5. Serve: Garnish with herbs and enjoy hot from the pan.

Check out the step-by-step photos below to follow along!

Are Malabar Spinach Seeds Edible?

Yes, Malabar spinach seeds are edible and often used as a natural dye due to their deep purple color. However, their taste is mild and earthy, and they are typically not consumed in large quantities. They can be a fun addition to dishes as a garnish or for making homemade food coloring.

When my Malabar spinach seeds reach a fully dark color, I hand-pick them by cutting stems that are still attached to the seeds. Be cautious—the seeds can stain your hands, so I recommend wearing gloves during this process.

How I Dry Malabar Spinach Seeds and Use Them as Sprouts

Drying the Seeds:
I air-dry the seeds by spreading them on a tray under a ceiling fan for 2-3 weeks. Once completely dry, I separate the seeds from the stems and store them in a glass jar labeled with the date for future use.

Using Seeds as Sprouts:
With an abundance of seeds, I found sprouting to be the best way to make use of extras while still saving plenty for planting. Here’s how I sprout them:

1. Preparation: Use moist coconut coir as a base for germination.
2. Sprouting: Spread the seeds on the coir, spray them with water daily, and keep them in a closed container to trap moisture.
3. Harvesting: After about 2 weeks, the sprouts are ready to harvest and enjoy.

I love adding these fresh, nutrient-rich sprouts to my salads. Additionally, I let some of the seeds scatter naturally around my garden beds, where they grow into new vines on their own. It’s a sustainable way to keep my garden thriving while enjoying these versatile seeds in my meals.

Why Choose Malabar Spinach?

Malabar spinach is not only heat-tolerant but also a space-efficient plant that grows vertically. It’s an excellent choice for companion planting, offering shade to heat-sensitive crops like lettuce. Additionally, its ornamental value, especially the red-stem variety, makes it a beautiful and functional addition to any garden.

If you’re in a warmer climate, this plant can even be grown as a perennial, providing you with fresh greens year-round. For colder regions, it’s easy to propagate through cuttings or seeds, ensuring a continuous supply of this nutritious leafy green.

Click on the picture below to buy Malabar Spinach Seeds

Fun Facts About Malabar Spinach

• Malabar spinach berries produce a natural dye that can be used for food coloring.
• The plant is rich in vitamins A and C, iron, and calcium, making it a nutritious addition to your diet.
• In traditional medicine, Malabar spinach has been used for its cooling and anti-inflammatory properties.

Whether you’re a seasoned gardener or just starting out, Malabar spinach is an easy-to-grow, productive plant that’s perfect for hot climates. Give it a try in your garden, and you’ll enjoy its unique flavor and versatility in the kitchen!

Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.

If you like vegan recipes, you should check out my other mushroom recipe: Lion’s Mane Mushroom Steaks with Creamy Polenta and Buttery Sage Pan Sauce. Easy Trumpet Mushroom & Leek Soup .