Looking for a summer spinach alternative? Learn how to grow Malabar spinach a heat-loving, beautiful vine with large, glossy, succulent-like leaves.
You just noticed that your Malabar Spinach is producing lovely, juicy berries that look tasty and may leave you wondering, are these berries safe to eat?
Malabar spinach (Basella alba [or rubra]) is a unique climbing vine. Though it's not a true spinach, it tastes the same as regular spinach.
Malabar spinach isn't a variety of spinach by any means, but it does resemble spinach. Also known as Ceylon spinach, climbing spinach, gui, acelga trapadora, bratana, libato, vine spinach and Malabar nightshade. Malabar spinach is a member of the Basellaceae family which is a green leaf variety while the red leaf variety belongs to the B. rubra species, which has purplish stems. So if Malabar spinach is not actual spinach what is it exactly? Read more to find out how to grow Malabar spinach and what it actually is! How to Grow Malabar Spinach and What Is It? Native to India,
A quick, 6-ingredient stir-fry featuring a tropical, vining spinach.
Malabar Spinach is a very interesting vegetable – it makes me think of okra, but as a leafy vegetable. If you’ve ever had it before you know what I mean! If you haven’t, you should try it some time – this Malabar Spinach Stir Fry recipe is how I usually prepare it.
Malabar spinach, known as Rau Mong Toi in Vietnamese is commonly found in Asian supermarkets. They grow on vines with heart-shaped leaves and white blossoms. They are also known as vine spinach, ceylon spinach or Chinese spinach. The leaves have a mild taste with a somewhat slimy texture when cooke
Malabar spinach is a heat-loving edible green that tastes great. Find advice for growing climbing spinach from seed to harvest here.
Looking for an alternative to summer spinach? Learn how to grow Malabar spinach, a beautiful, fast-growing, heat-loving vine with large, shiny, succulent leaves. Unlike traditional spinach that...
Poi Saag | Malabar Spinach recipe is a green leafy vegetable popular in eastern parts of India. Also known as Malabar Spinach this is a thick leafy and juicy vegetable. Both leaves and stems are used for cooking this vegetable. This is a Step-By-Step recipe with pictures.
Poi Saaga (odia) or Malabar spinach or basella alba is a fast growing, soft stemmed vine plant. These are thick, semi-succulent, heart shaped leaves that have a mild flavor and mucilaginous texture…
Would you like to know what Malabar spinach tastes like? Check out our guide on this vegetable's flavor, texture, and uses in the kitchen.
A simple stir fry of juicy, tender Malabar spinach leaves and shiitake mushrooms is the perfect introduction to a special leafy green.
fresh, succulent mong toi greens This weekend at Melting Wok, I saw this wonderful recipe for a beautiful asian green called mong toi, or malabar spinach (see original recipe post for more info on …
About From Charles d'Orbigny's (1806-1876), 'Dictionaire Universel d'Histoire Naturelle', c1849, a French natural history and botanical series highly regarded for the superb quality of the plates. 245mm by 160mm (sheet)
Looking for a summer spinach alternative? Learn how to grow Malabar spinach a heat-loving, beautiful vine with large, glossy, succulent-like leaves.
Malabar spinach has quite a bit of flavor and texture for the leaf that it is. While learning about the malabar spinach we were craving Korean pancakes, one of our favorite foods to eat, so we decided to try making our own using malabar spinach. Let’s dive into how to incorporate Malabar spinach into a […]
Product Description Brand: Harley Seeds Color: green Features: It is important that seeds be soaked in water for two days and then each seed rubbed between your fingers to remove the seed casings before planting. Height at Maturity: up to 14′. 60-65 days. Keep moist, not letting the seeds dry out between watering. Planting Depth: 1/2″. SOIL Temperature for Germination: 70-75F. Planting season: Late spring/early summer. A vitamin bomb! Best eaten when leaves are small and tender. Good cooked or fresh in salads. Ornamental and delicious. Details: (Basella rubra) A.k.a. Phooi leaf, Red Vine spinach, Climbing spinach, Malabar nightshade, Alugbati or Alabati, Vietnamese Spinach, Creeping spinach, Ceylon spinach, Indian spinach, Philippine Spinach, Asian Spinach, rau mồng tơi. This heat-loving Asian vine has lovely red stems and delicious, succulent leaves that are great in salads and stir-fries. A delicious green that can be grown as an annual in many areas or as a perennial in sub-tropical areas and can reach up to 14′. It has reddish-purple stems, glossy dark green leaves, and grows more rapidly than the green stem variety. In cooler areas, it will not over-winter but will produce a good harvest as an annual. Malabar spinach is used to thicken soups/stews. Use in any recipe that calls for spinach, with noodles and in stir-fries. In Japan, it is cooked in tempura, ohitashi or braised and topped with a sesame dressing. HOW TO GROW: It is important that seeds be soaked in water for two days and then each seed rubbed between your fingers to remove the seed casings before planting. SOIL Temperature for Germination: 70-75F Plant Spacing: 10-12″ Row Spacing: 30-36″. Hardiness: Zones 5-11 Sun Requirement: Full Sun Sowing Method: Indoor Sow. Days to Germination: 14-21 Germination Rate: 90% Package Dimensions: 7x106x18 UPC: 303949190444 Department: Lawn & Patio Tags: Green Harley Seeds Lawn & Patio
Malabar Spinach is a very interesting vegetable – it makes me think of okra, but as a leafy vegetable. If you’ve ever had it before you know what I mean! If you haven’t, you should try it some time – this Malabar Spinach Stir Fry recipe is how I usually prepare it.
Our guide focuses on all the info you should know if you’re considering growing your own Malabar Spinach including propagation, care, harvest, and culinary use.
