Home MALABAR Red Malabar Spinach Malabar Seed

RED MALABAR SPINACH

Basella rubra 85 days. A striking shift from ordinary greens, this vigorous tropical vine grows to 6 feet with spinach-like, dark green foliage on burgundy stems. Fleshy, glossy leaves have a pleasant, nutty Swiss Chard flavor. May be grown on the ground or trellised for cleaner, easier harvesting. Approximately 30 seeds per 2 grams.

Key Features:

Key Features:

Abundant leaves and easy to grow

I had this in my garden last year and it grew all summer long, producing lovely dark leaves that were tasty raw or cooked. I like this variety much better than more traditional spinach leaves. The bugs did not eat the leaves and the abundantly producing plants provided us with leaves for many months. I will be re-ordering this year and plan to trellis this time.

Pretty, good tasting and productive

Planted this in April 2021 in a plant bag in a protected area with plenty of sun. It took a bit of time for the seeds to germinate, but once it took off, tendrils quickly climbed on the 5 ft branches we stuck in the bag to act as an impromptu trellis. A pretty and low-maintenance plant, having almost glossy leaves which were thicker than typical spinach leaves but very tasty. We actually liked them better in cooked dishes, such as stir fries as the leaves were a little more peppery and added more texture. The plant was prolific for us well into mid November. It is a good-bearing perennial plant and we will definitely sow more of this elsewhere in our garden this next year.

More Information

Soil Temp for Germ	50–70°F
Seed Depth	¼–½"
Seed Spacing	1–2"
Days to Emergence	2–15
Thin Plants to	6–12"
Row Spacing	16–18"
Fertilizer Needs	Low
Seeds per Gram	Listed per variety

Savor the flavors that fill the kitchens of Europe. Fast and easy to grow, greens are excellent sources of vitamins, minerals and phytochemicals. Enjoy them in soups, lightly steamed, or raw for a low calorie and highly nutritious part of your diet.

Days to maturity are calculated from date of direct seeding.

Culture
• Gourmet greens perform best when planted in early spring or fall
• Most will tolerate light to moderate frosts with minimal cover• Plants are most vigorous and the flavors are better when daytime air temperatures are between 60-70°F
• Most greens are best direct sown
• Apply 1 cup of TSC's Complete fertilizer per 10 row feet, and 1 inch of compost
• Cover seeds with Reemay or Grow Guard 20 to help deter birds and improve germination
• Sow greens every couple of weeks to ensure a continuous supply of young plants

Direct Sowing
• Use row cover to improve germination and prevent soil crusting
• Thin as soon as 2-3 true leaves have formed

Transplanting
• Start indoors 4-6 weeks before anticipated transplant date

Insects & Diseases
• Common insects: Aphids and flea beetles
• Insect control: Strong spray of water, or applications of Pyrethrin or Neem oil
• Disease prevention: 3-4 year crop rotation, and proper plant spacing allows air circulation to prevent molds

Harvest & Storage
• Harvest greens frequently and when young
• As with all greens, a rinse in cold water will help preserve the flavor and texture

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