How to grow malabar spinach
Overview
Malabar spinach (Basella alba) is a fast-growing, heat-loving vine from tropical Asia, grown for its edible, succulent leaves and stems. Unlike true spinach, it thrives in hot weather and is ideal for adding vertical greenery to fences, trellises, or arches in Australian summer gardens.
Varieties
- Basella alba 'Green Stem' — The common green-stemmed form, most widely available in Australian nurseries.
- Basella rubra 'Red Stem' — A red-stemmed variety with slightly more ornamental value; leaves are equally edible.
Soil Preparation
Malabar spinach prefers a rich, loamy soil with pH 6.0–7.0. Before planting, dig in well-rotted compost or aged manure to improve moisture retention and fertility. Ensure good drainage to avoid root rot in heavy clay.
Growing Guide
Sow seed 1 cm deep in rich, well-drained soil after frost and when soil is warm (above 20°C). Space plants 30–40 cm apart at the base of a trellis or teepee. Soak seeds overnight before sowing to improve germination; expect emergence in 10–21 days. In cooler zones, start in pots under cover and transplant out after last frost.
Sowing
Sow seeds 1 cm deep, 5 cm apart, and thin to 30–40 cm after emergence. Germination takes 10–21 days at 20–30°C; direct sow is best in warm zones, but start in punnets in temperate areas. Soak seeds overnight to speed germination.
Care
Feed monthly with a balanced liquid fertiliser (e.g., seaweed or fish emulsion) during active growth. Train vines onto a trellis or arch to maximise vertical space; pinch out growing tips every 2–3 weeks to encourage bushier growth and extend the harvest window.
Companion Planting
Plant Malabar spinach near sweet corn, climbing beans, or cucumbers to share a trellis and create a living screen. Avoid planting near potatoes or tomatoes, as it can compete for space and nutrients in the same bed.
Common Pests & Risks
Aphids cluster on new growth; spray with a strong jet of water or neem oil. Snails and slugs chew leaves overnight; use iron-based pellets or hand-pick after rain. Red spider mites may appear in dry heat; increase humidity with regular misting.
Harvesting
Harvest young leaves and tender shoot tips from 6 weeks after planting, once vines reach 1 m. Pick regularly to encourage branching and delay flowering; older leaves become tough and mucilaginous.
In the Kitchen
Use young leaves and tips raw in salads or cooked like spinach; they have a mild, slightly mucilaginous texture. Store in a damp cloth in the fridge for up to 5 days. Add to stir-fries, curries, or soups at the last minute to preserve texture.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce watering and improve soil. Brown leaf edges: wind or low humidity; plant in a sheltered spot or mist regularly. Slow growth: soil too cold or dry; wait for warmth and keep moist. Flowering early: stress from heat or drought; water consistently and pinch off flowers. Leaf spots: fungal disease from wet foliage; water at soil level and space for airflow.