How Do You Grow Malabar Spinach?

Growing Malabar Spinach: A Heat-Loving Powerhouse

Let me tell you about Malabar spinach, the plant that laughs in the face of summer’s blistering heat. Unlike the delicate varieties of true spinach that bolt at the first hint of sustained warmth, this tropical vining green thrives where others wilt.

Malabar spinach technically isn’t spinach at all. It’s Basella alba or Basella rubra, and it’s a superstar in hot climates where traditional leafy greens struggle. Its thick, succulent leaves and stems hold up beautifully in the kitchen, too—think stir-fries, soups, or raw in salads. But before we get to the cooking, let’s talk about how to grow it.

Pick the Perfect Spot

Malabar spinach demands sunlight, and lots of it. A spot that gets 6–8 hours of full sun a day is non-negotiable. If you’re planting in a sweltering climate with a summer sun that feels like a magnifying glass, partial shade during the most intense afternoon hours can help the plant maintain its vigor.

Although it tolerates a range of soils, aim for rich, well-draining soil. I like to mix in compost or rotted manure when preparing the bed—it’s like giving the plant a buffet of nutrients to feast on all season long.

Start Smart: Seeds or Seedlings?

Malabar spinach can be started from seed or young plants, but patience is key if you’re going the seed route. Those glossy black seeds wear a tough coat, which means they can take their sweet time germinating. To speed things up, soak the seeds overnight in warm water before planting.

• Direct sowing: If your nights are consistently above 65°F, drop seeds directly in the garden—about ½ inch deep and spaced 12 inches apart.
• Starting indoors: For an earlier jump, sow seeds indoors about 6–8 weeks before your last frost date. Transplant seedlings once the weather has warmed.

Train the Vine, Tame the Beast

This isn’t a dainty little groundcover—it’s a vigorous climber. Without support, it’ll sprawl and smother nearby plants like an unruly guest at a party. Give it a trellis, fence, or even a sturdy tomato cage to climb. You’ll thank yourself later when the leaves are easier to harvest and the plant stays tidy.

Left unchecked, Malabar spinach can grow over 10 feet in a single season. It’s a tropical marathoner, not a sprinter.

Keep an eye on the tendrils; they grab onto whatever’s nearby. If it starts strangling a neighboring plant or wandering off-course, gently guide it back to its designated space. It’s easier to redirect it early than wrestle with a tangled mess later on.

Water and Feed Like a Pro

Malabar spinach has a thirst for life—and for water. Its fleshy leaves and stems store moisture, but regular watering keeps it lush and productive. Water deeply when the soil starts to dry out, aiming for consistency rather than a feast-or-famine cycle.

Fertilizer isn’t always necessary if you’ve enriched the soil beforehand, but a midseason boost of nitrogen-rich compost tea can give it an extra push. If growth starts slowing or leaves lose their deep green luster, it’s time to feed.

Harvesting: Don’t Wait Too Long

The beauty of Malabar spinach is that it’s a cut-and-come-again plant. Start harvesting once the vine is about a foot tall. Snip off tender growing tips or pick individual leaves, always leaving enough behind so the plant can keep producing.

The younger the leaves, the more tender and mild their flavor. Older, larger leaves can turn slightly mucilaginous (slimy) when cooked—that’s not a bad thing in soups or stews, but it’s worth keeping in mind for fresh salads.

Watch Out for These Challenges

There’s little that can rattle this plant, but pests like aphids and spider mites might occasionally take a liking to it. A quick blast of water or a homemade spray of diluted neem oil usually keeps them in check.

If you’re growing in heavy clay or poorly draining soil, root rot can become an issue. Raised beds or containers with ample drainage eliminate that problem entirely.

Why Grow Malabar Spinach?

Beyond its heat tolerance, Malabar spinach is an absolute feast for the eyes. The Basella rubra variety has striking red vines that contrast beautifully with its rich green leaves. It’s as ornamental as it is edible.

And the flavor? Somewhere between spinach and chard, but with a subtle, refreshing bite that holds up in the kitchen. It’s one of those rare plants that earns its keep every step of the way.

Growing your own greens is rewarding and makes you feel like you are doing something productive. It is also a great way to get kids involved in the cooking process and improve their independence. Growing your own greens is also a great way to improve your diet and get more nutrients out of the food you consume.