about

Malabar Spinach (Basella spp.) is a tropical leafy vegetable in the family Basellaceae and goes by other common names such as Ceylon or Indian spinach, climbing or creeping spinach, and vine spinach. It is native to tropical Southeast Asia, and easily grown as an annual during North Central Florida’s hot, humid summers.

Malabar is not a true spinach, but its leaves, which form on a vine, resemble spinach, and are used in the same way. Most Malabar spinach has both green leaves and stems but there is also a red-stemmed species, B. rubra, with red, pink, or purplish stems, and lends itself to being an ornamental in addition to being edible. 

Malabar spinach is a fast-growing vine that can reach 10 feet or longer as an annual. The leaves are a glossy, dark green with an oval to heart-shape, and a thick, fleshy texture that when broken open is slightly slimy reminiscent of okra. The plant produces small white or pink flowers that are arranged in clusters on long stalks. The fruit is a fleshy berry that is usually purple when ripe. The tasteless berries, while not eaten, can be collected and dried whole for the seeds.

planting

Malabar spinach can be propagated by seeds, transplants, or stem cuttings. Seeds can be sown directly into the soil or started indoors. Seeds should be planted 1/4 inch deep, spaced 1 to 2 inches apart, in rows 12 to 18 inches apart. They will germinate within 14-28 days, depending on the temperature and humidity. Plants should then be thinned to 6 inches between plants. Transplants can be planted 12 inches apart. Cuttings from mature Malabar spinach plants can be rooted in water or soil. Select a healthy stem and cut it just below a node (the point where a leaf emerges from the stem). Remove the lower leaves, leaving a few at the top. Place the cutting in water or soil and keep it moist. Roots should appear within a few weeks, after which the cutting can be transplanted to a larger container or directly into the garden.

Malabar spinach is a heat-loving plant that thrives in warm, tropical, and subtropical climates, preferring temperatures between 70-90°F, and is not frost tolerant. The ideal time to plant Malabar spinach in Florida is two to three weeks after the last frost date has passed and temperatures have warmed up. In north central Florida, planting should occur in late May or early June.

Malabar spinach grows well in a variety of soils but grows optimally in sandy loam soils with appropriate moisture and high organic matter content with a pH of 5.5 to 7.0.  Plants grow best during warm, rainy periods. A small amount of shade is beneficial for these plants to develop large, dark green leaves. Plants can be grown in full sun, but leaves will be smaller and thicker. 

Malabar spinach requires support to grow and can be grown on a fence, trellis, or a cone of fencing to make a tower of edible leaves.

Malabar spinach should be watered regularly, especially during hot and dry weather conditions as inconsistent moisture can lead to bitter tasting leaves.

Malabar spinach grown in sandy soils will most likely require a Nitrogen fertilizer or nutrient-rich compost to support good leaf growth. Have your soil tested for nutrients to determine amount and application rates.

Malabar spinach is favored by many home gardeners because of its high resistance to many common pests and diseases, however plants may still be susceptible to fungal leaf spots and nematodes. Frequent monitoring may help determine strategies for pest control, such as removal and destruction of infected leaves to prevent spread.

harvest

Malabar spinach grows rapidly and reaches maturity around 70 days from seed in optimal conditions. Leaves can be harvested once the plant has established itself and has several sets of leaves. Harvesting can be done throughout the growing season as the leaves reach their full size, typically around 6-8 inches in length. It is recommended to pick the leaves frequently, about once a week, to encourage continued growth and productivity. To harvest, simply pick the leaves off the vine, starting with the larger leaves at the bottom of the plant and working your way up. It is best to harvest in the morning when the leaves are crisp and fresh, and before the sun gets too hot. Younger leaves tend to be more tender and less mucilaginous than older leaves. Be sure to leave some leaves on the plant to keep it healthy and productive. With proper harvesting techniques, you can enjoy fresh and delicious Malabar spinach leaves all season long.

Tomato-Malabar Spinach Quiche

Serves 6-8

Ingredients: 

10-inch pie crust

4 very large tomatoes or the equivalent of plum tomatoes, sliced, remove seeds, and drained for 10 minutes

1/2 cup chopped Malabar spinach leaves

1/2 cup chopped basil

1 small onion sliced; separate the rings

1-2 cloves garlic, minced

Pepper, dash

1 cup milk

6 large eggs, beaten

4 oz. shredded cheddar cheese

1 cup diced pan friend potatoes (hash browns) – optional

Directions:  

Preheat oven to 400 degrees. Place crust into pie plate. Flute edges and chill while preparing the rest of the ingredients. Mix eggs, milk and 1/2 cheddar cheese. Pepper to taste. Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust. Layer sliced onion rings on top of the tomatoes and evenly distribute the minced garlic. Top with spinach and 1/2 the basil. Layer potatoes evenly on top. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheddar cheese over the top. Bake at 400 degrees for 40 minutes or until a knife inserted in middle comes out clean. Allow to cool 10-15 minutes until set. Enjoy! 

Selecting, Preparing, Storing and Cooking Malabar spinach submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

Recipe photo credit: Martha Maddox