Basella alba
vegetableMalabar spinach is a heat-loving tropical climber from southern Asia with thick, glossy, succulent leaves that thrive when true spinach has long since bolted. The plant is unrelated to true spinach but is used the same way - cooked it has a mild flavor reminiscent of spinach or Swiss chard with a slightly mucilaginous quality similar to okra. Vines climb to 6 to 10 ft on a sturdy trellis and crop steadily through 100F heat.
Sun
full sun
Water
Every 3 days
Harvest
~70 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
12 in. apart
Planting Depth
Seed 1/2 in. deep, soaked 24h
Soil pH
6.0-7.0
Soil Type
Fertile, moist, well-draining
Hardiness Zones
Zones 7 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At planting and monthly through summer
Fertilizer
Compost or balanced 10-10-10
Malabar needs heat: start seed indoors 6 weeks before the last frost in warm soil (75 to 85F) and transplant only after nights stay above 60F. Give it full sun, rich and consistently moist soil, and a sturdy trellis at planting. Soaking the seed for 24 hours speeds germination. Pinch the growing tip when the vine is 1 to 2 ft tall to force branching. Plants are perennial in zone 10 and warmer but grown as a summer annual elsewhere; they tolerate poor soils but produce best with regular compost feeding.
Start seeds indoors
Mar 4
Transplant outdoors
Apr 29
Projected first harvest
Jul 8
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Malabar is mostly resistant; hose off any clusters on tender tips and support ladybugs
Most likely in hot dry spells; raise humidity by mulching deeply and rinsing the foliage
Protect young seedlings with grit or traps until vines start climbing the trellis
Begin harvesting once vines are at least 1 ft tall by snipping tender stem tips and individual leaves; the more you pick the bushier the plant. Pinch off small flower spikes to keep leaves tender and to prevent prolific self-seeding (Malabar can volunteer the next season in mild winters). Cook the leaves quickly - stir-fry, soup, or curry - since the mild mucilage thickens broths and the texture is best when not overcooked.
Cooked Malabar leaves are higher in vitamin C than true spinach (around 100 mg per 100 g), are rich in vitamin A as beta-carotene, and supply meaningful folate, calcium, and iron. Like true spinach they contain oxalates, so light cooking improves mineral absorption. The mucilage is rich in soluble fiber.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.