Malabar Spinach

Basella alba

vegetable

Malabar 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.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Okra: Both crave heat and full sun; okra provides afternoon shade for Malabar trellises in extreme heat
• Pepper: Peppers and Malabar share warm-season conditions and bed space
• Eggplant: Heat-loving partner that ripens on the same long warm window
• Bean: Pole beans share the same kind of trellis and feed nitrogen back to the heavy-feeding Malabar

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Aphids →

  Malabar is mostly resistant; hose off any clusters on tender tips and support ladybugs

• Spider mites →

  Most likely in hot dry spells; raise humidity by mulching deeply and rinsing the foliage

• Slugs and snails →

  Protect young seedlings with grit or traps until vines start climbing the trellis

🌾 Harvest & storage

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.

🥗 Nutrition & benefits

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.