Spinach is a favorite of many and can be consumed throughout the year, but true spinach (Spinacea oleracea) does not grow well in warm climates. That is when Malabar spinach, scientifically known as Basella alba, comes in handy. It has other names in various regions, including Indian spinach, Ceylon spinach, vine spinach, or climbing spinach. While ordinary spinach does not tolerate heat or humidity, this particular plant loves it and is thus perfect for cultivating in summers.
Malabar spinach is a quick-spreading, soft-stemmed vine that can grow to 10 feet in length within one growing season. It produces lovely oval to heart-shaped, dark green leaves with a slightly thick, fleshy texture. The leaves are semi-succulent and slightly slimy when cooked, similar to okra. Some individuals like this type of texture, but others might require some time to become accustomed to it.
How Malabar Spinach Tastes and How It's Used
Malabar spinach young shoots and leaves have a delicate, slightly peppery taste with a citrus undertone. Young tender leaves can be used raw in salads, while older leaves are best steamed or cooked like spinach. Due to its mucilaginous quality, Malabar spinach is also used to thicken soups and stews, making them more rich. However, farmers must note that once the plant starts to flower, the leaves can become bitter. To maintain good flavor, it’s important to keep the plants well-watered and harvest them regularly.
An Ornamental Beauty in the Garden and Farm
In addition to being a source of food, Malabar spinach is a visual delight. Particularly the 'Rubra' type, which boasts purple stems and veins on its leaves in pink. It is lovely to grow on trellises, fences, or walls which give any farm or garden area a rich green appearance. When planted vertically, it not only conserves space but also provides a breathtaking visual effect, making it an excellent choice for those who want to have both beauty and farming.
The plant produces small, fleshy white or pink flowers, and eventually deep purple to black berries. The berries themselves are tasteless but release a bright juice that can stain and is frequently used as a natural dye in some Asian regions.
Malabar spinach thrives in warm weather and does well if temperatures remain between 25 and 35 degrees Celsius. It grows best in sandy loam, but it can tolerate nearly any soil type as long as it is fertile and well-draining. The plants require full sun for optimal growth, and although they can survive a brief drought, they will do best with regular moisture.
Since the roots are shallow, the soil should never dry out, particularly within the first five days of planting. The plant should be watered regularly, at times even twice a day when the weather is extremely hot, to prevent early flowering and ensure the leaves remain soft and palatable. It is a more flood-tolerant than drought-tolerant plant.
For fertilizing, it is always a good idea to begin with a properly prepared, rich bed. In case the leaves turn yellowish, a minimal quantity of nitrogen fertilizer near the base or foliar spray will revive the plant health at a very quick rate.
Planting and Care
Farmers can plant Malabar spinach seeds indoors, six to eight weeks prior to the last frost. Since seeds have a hard seed coat, scarifying seeds by rubbing the seeds gently on sandpaper or soaking them in water overnight helps the seeds to germinate earlier. When weather improves and the soil is appropriate, transplant seedlings into the field, about one foot apart from each other.
At the start, the growth may appear to be sluggish, but when summer heat arrives, the vines develop vigorously. Pruning off the tips of the growth when the plants have developed five true leaves is a good practice. This causes the plant to produce more side shoots, which creates a bushier and yields more plant. Farmers may also insert 15 cm long stem cuttings directly into moist soil. Malabar spinach roots wherever the stem comes in contact with wet soil, propagating very easily.
Harvesting for Profit and Nutrition
The first harvest can usually be done 30 to 45 days after planting, once the plants reach about 20 to 30 cm in height. It is best to harvest the young tender tips and leaves every two to five days. Regular harvesting not only encourages new growth but also prevents the plants from flowering early, maintaining good taste and texture.
With continuous harvesting, a farmer can enjoy multiple yields from the same plants throughout the season, making Malabar spinach a reliable source of fresh greens and income.
Malabar spinach is a gift for farmers looking for a hardy, nutritious, and profitable green vegetable during the summer months. With minimal care, this fast-growing vine offers an endless supply of delicious greens that can be sold fresh in the markets or enjoyed at home. Its beauty as an ornamental plant and its usefulness in cooking make Malabar spinach a truly special crop, blending tradition, health, and business opportunities all in one vine.
