Botanical Name: Basella Alba
Some other names: Ceylon Spinach, Indian Spinach, climbing spinach, Basella
How to Grow It
Malabar spinach is a perennial twining vine that can reach 2–3 metres in a single warm season if it has something to climb. The leaves are thick, fleshy, and heart-shaped, and the plant sends out lush green or red-tinged stems (both equally tasty, though the red is especially pretty!).
It thrives in tropical and subtropical climates, loving the humid heat of summer. In cooler climates it behaves more like an annual, producing for one season before frost kills it back – but if you let it seed, it will likely pop up again in spring.
Malabar spinach likes sun but actually prefers partial shade for bigger, juicier leaves. Too much hot sun can make the leaves tougher, while dry conditions may push it to “bolt” (go to seed early). Keep the soil moist, fertile, and well-drained, and it will reward you with glossy, tender growth for months.
Propagation is almost effortless. Once you have a plant, it will self-seed enthusiastically – you’ll see seedlings coming up like weeds the following year! You can also grow it from cuttings – snip off a few tips, put them in water, and they’ll root within days. Or simply collect the dark red berries in autumn, let them dry, and plant the seeds in spring (soaking them overnight improves germination).
It’s happy in pots or tubs, provided it gets regular water and a trellis to scramble up. I often plant it densely in tubs for constant picking – the young shoots are incredible in stir-fries!
Herbal & Nutrient Value
Malabar spinach is nutritionally impressive. The leaves are rich in Vitamin A (for healthy eyes and skin), Vitamin C (immune booster), and a good spread of B vitamins. They also provide calcium, magnesium, manganese, zinc, and useful amounts of iron and copper.
One of Malabar spinach’s secret superpowers is its mucilage – that slightly slippery sap you notice when you pick it. While it might seem odd at first, mucilage is valued in herbal medicine for soothing the digestive tract and helping the body detoxify by binding and flushing waste.
It’s not a medicinal herb in the classic sense, but eating it regularly offers a quiet, steady health boost – especially in the summer months when you might otherwise struggle to get fresh leafy greens.
Traditional & Home Remedies
Leaf Poultice – Fresh leaves crushed and applied to boils and ulcers.
Leaf Juice – Taken with water for mild constipation.
Cooling Decoction – Leaves simmered in water; drunk for fevers and heat exhaustion.
Postpartum Tonic – In parts of India, given to new mothers for recovery.
Eye Wash – Weak infusion used to rinse irritated eyes (traditional).
Using It in the Kitchen
Malabar spinach is one of the best greens for hot weather – when lettuce, kale, and spinach wilt, this one takes off.
The young, juicy leaves are perfect for salads and sandwiches, and are mild in flavour – almost like a slightly “green” lettuce with a hint of citrus. Older leaves are still edible but are better cooked.
When cooked, Malabar spinach releases its mucilage, which thickens soups, stews, and curries naturally. It’s brilliant for adding body to a meal – just don’t overcook it, or it can get too slimy. A quick toss in a stir-fry or a brief wilt at the end of cooking is perfect.
Storage tip: Malabar spinach doesn’t store for long once picked – best eaten the same day. But because it keeps producing new shoots, you don’t really need to store it – just pick as you go.
daily picking of the shoots
Simple recipe ideas:
– Summer Salad Boost – toss young leaves with cucumber, tomato, and vinaigrette for a crisp, cooling salad.
– Stir-fried Shoots – fry garlic and chilli in oil, add Malabar spinach shoots, and stir-fry for 1–2 minutes.
– Thickening Soup – add a handful of chopped leaves at the end of cooking any soup or stew – they’ll thicken the broth slightly and add nutrients.
– Malabar Omelette – sauté a few tender stems and leaves, then pour over beaten eggs for a fresh, green-packed breakfast.
– Quick Side Dish – steam briefly with ginger and soy sauce for a 2-minute healthy side.
Other Uses
Malabar spinach isn’t just a summer salad hero – it’s also handy for:
- Natural dyeing: The red berries produce a beautiful, non-toxic purple dye that’s been used for food colouring, inks, and even body paint by kids.
- Mulch or compost: When the vines get unruly, chop and drop them – they break down fast and feed your soil.
- Animal fodder: The leaves and shoots are safe and nutritious for chickens, ducks, and goats.
Why it’s a survival plant:
Self-seeds freely – plant once and it’ll likely be in your garden for years.
Grows when other greens won’t – giving you food during the hottest months.
Provides high nutrition with almost no care required.
This is one of those plants that definitely earns its keep – and in a survival situation, you’ll be very glad to have it climbing a fence or tumbling out of a pot!
