Malabar Spinach

Malabar spinach (Basella rubra) is a fast-growing tropical vine with thick, glossy, deep-green leaves and distinctive red-purple stems. Despite its common name, it is unrelated to true spinach but delivers a similarly mild, slightly mucilaginous leaf used widely in Asian and African cuisines. It thrives in heat and humidity that would cause true spinach to bolt, making it a productive summer green for warm climates. In Nordic conditions it must be grown under glass or as a well-sheltered patio container plant.

Growing

Start seeds indoors 6 weeks before nights reliably exceed 18 °C. Soak seeds in warm water for 24 hours to soften the hard seed coat, then sow 1 cm deep in individual cells at a soil temperature of at least 20 °C. Germination takes 10–21 days. Once seedlings reach 10–15 cm and outdoor night temperatures stay above 18 °C, transplant to their final position, spacing plants 30 cm apart. In Nordic gardens use a greenhouse, polytunnel, or south-facing sheltered raised bed.

Care

Water consistently to keep soil evenly moist; the plant tolerates brief dry spells but wilts noticeably and slows leaf production under drought. Feed every two weeks with a balanced liquid fertiliser, switching to a nitrogen-rich formula once vines are established to fuel leaf growth. Train vines up a trellis, stakes, or string support — they will climb to 3 m or more. Pinch growing tips regularly to encourage bushy branching and more harvestable shoots rather than a single tall vine.

Harvest

Begin harvesting once plants are 20–25 cm tall and well established. Cut young shoot tips and leaves 10–15 cm long using scissors or pinch by hand — the plant re-sprouts vigorously within a week. Harvest frequently; the more you cut, the more side shoots the plant produces. Leaves are best at their glossy, turgid stage before the vine begins to flower. Once flowering begins in earnest, flavour and texture decline slightly; continue harvesting or cut back hard to reset vegetative growth.

In the kitchen

Use young leaves and shoot tips raw in salads where they add a mild, slightly earthy flavour and a pleasing crisp texture. Cook as a direct substitute for spinach — stir-fry with garlic and oil, add to soups and stews in the last few minutes of cooking, or wilt into curries and egg dishes. The natural mucilage acts as a thickener in soups and is particularly prized in West African okra-based dishes. Red stems add colour to stir-fries and can be pickled.

Storing

Refrigerate unwashed leaves and stems loosely wrapped in a damp cloth or in a perforated bag in the crisper drawer; they keep for 3–5 days. Do not wash before storing, as moisture accelerates deterioration. For longer storage, blanch leaves for 1 minute, cool in ice water, drain thoroughly, and freeze in airtight bags for up to 6 months. Frozen Malabar spinach is best used in cooked dishes only.