I. Appearance and Characteristics
Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.
Basella alba is known by common names including Malabar spinach, vine spinach, Ceylon spinach and Indian spinach.
Basella alba is a fast-growing, soft-stemmed vine, reaching 10 metres (33 ft) in length. Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. There are two varieties – green and red. The stem of the Basella alba is green with green leaves and the stem of the cultivar Basella alba ‘Rubra’ is reddish-purple; the leaves form green and as the plant reaches maturity, older leaves will develop a purple pigment starting at the base of the leaf and work towards the end. The stem when crushed usually emits a strong scent. Malabar spinach can be found at many Asian supermarkets, as well as farmers’ markets.
Soil and climate requirements
Basella alba grows well under full sunlight in hot, humid climates, and in areas lower than 500 metres (1,600 ft) above sea level. If grown in acceptable conditions, its peak-season growth can accelerate remarkably. Growth is slower in cooler temperatures; its growth will not be vigorous if daytime temperatures fall at or below 10–15 °C (50–59 °F), resulting in low yields. Given its natural ancestry of the Indian subcontinent, Malabar spinach is a true tropical plant, and has a natural preference for daytime temperatures between 21–32 °C (70–90 °F).
It will even display remarkable growth around 37 °C (99 °F), though care must be taken to avoid sunburn with higher temperatures, by providing shade cloth, screening, or umbrella cover in summer. Flowering is induced during the short-day months of the year. It grows best in well-drained and loamy soils that are rich in organic matter, with pH ranging from 5.5 to 7.0, but can tolerate slightly lower or higher if adjustments cannot be made.
II. How to Grow and Care
Sunlight
While Malabar spinach does well in full sun, it can tolerate partial shade. In fact, light or dappled shade may increase the size of its leaves and make them more succulent.
Temperature and Humidity
As a tropical plant, Malabar spinach is extremely frost-sensitive; not only will it die in cold temperatures, it needs heat to grow. At daytime temperatures below 80 degrees F and nighttime temperatures below 60 degrees F, you won’t see much growth. The plant only starts thriving when the temperature exceeds 90 degrees F.
Watering
Malabar spinach needs water. In dry conditions, it will flower prematurely, which can turn the leaves bitter. In the absence of frequent and ample rainfall, it requires regular watering. Too much precipitation, on the other hand, is usually not a problem, unless the soil has poor drainage.
Soil
Not finicky in terms of soil requirements, Malabar spinach can grow in a wide range of soils. Well-draining, fertile, sandy loam, and high in organic matter is ideal, but it can also tolerate damp soil, as long as it is not soggy.
Fertilizing
Like most greens, Malabar spinach needs a high-nitrogen fertilizer for healthy leaf growth. Feed it once at the initial planting time with a granular, slow-release fertilizer, and again about every three to four weeks during the growing season.
Planting Instructions
When to plant Malabar spinach depends on your climate. In zone 7 and higher, it can be directly seeded in the garden two to three weeks after the last frost date . In all other locations, start it indoors six to eight weeks before the last spring frost.
Regardless of how you start Malabar spinach, select a location where it gets plenty of sunlight and can grow tall, without its shade negatively affecting other plants. Or, plant it in a spot where the shade it casts is actually a good thing, for example on lettuce that does better with extra protection against the scorching summer sun. Because the vines of Malabar spinach grow quickly, it lends itself to companion planting for heat-sensitive plants.
The space requirements of Malabar spinach are relatively low because it grows vertically, which also makes it suitable for container planting.
To direct seed Malabar spinach in garden soil, plant the seeds one-quarter inch deep, 1 to 2 inches apart, leaving 3 feet between rows.
The vines need support to grow upright, such as a trellis, chain-link fence, poles, or a teepee. If left to trail and sprawl on the ground, it can overgrow other crops.
How to Grow in Containers
It is possible to grow Malabar spinach in containers, under two conditions: The container must be large and heavy enough to support a trellis or other support and won’t topple over under the weight of the vines, or in windy conditions. Also, Malabar spinach needs to be kept moist at all times. As container plants dry out even faster than garden soil, potted Malabar spinach requires even more frequent watering.
Pruning
Like all vines, Malabar spinach can become densely entangled and unruly. Once its takes off, regular harvesting might not be enough to keep it in shape and additional pruning of leaves and the fleshy stems might be required.
Unpruned vines may reach a length of 30 feet. By pinching the tips of the vines, you encourage the plant to branch out.
Propagation
Malabar spinach can be propagated from vine tip cuttings and stems. Either plant them directly in most soil and keep them moist, or let them root in water first before planting.
Another way of propagating Malabar spinach is to let it flower and go into seed, which happens in dry conditions or when there is less than 12 hours of daylight. Collect the fully dried seeds and store them in a cool, dry place until planting the following year. The seeds are viable for four years.
How to Grow From Seed
Regardless of whether you direct seed Malabar spinach in your garden or start it indoors in seed flats, the hard seeds of Malabar spinach require pretreating to improve germination. You can either carefully crack the seed coat with a file, sharp knife or sandpaper, or soak the seeds in water overnight before planting.
You can plant the seeds in your garden after all danger of frost has passed, which is the recommended method in zone 7 and higher, or you can start the seeds indoors in cell flats six to eight weeks before your last frost date. With either method, plant the seeds one-quarter inch deep and follow the general instructions for seed starting.
The optimal temperature for germination is between 65 and 75 degrees F. It takes two to three weeks for the seeds to germinate.
Seedlings started indoors need to be hardened off and can be transplanted in the garden when the soil has warmed, about two to three weeks after the last frost date. Space the seedlings 6 inches apart. For seeds started in the garden, thin the seedlings to 6 inches apart. As the seedlings get established, thin out any extra seedlings so the plants are eventually about 1 foot apart.
Overwintering
In climates where Malabar spinach won’t survive the winter, you can overwinter the plant indoors and replant it outdoors the following spring.
You need a large, sunny window and enough space to accommodate the plant’s vertical growth. Take cuttings of your plant in the late summer and root them in a container with a trellis or another form of support. To keep its growth under control, harvest the leaves or prune it as described above.
Repotting
For malabar spinach, a fast-growing climber, repot every 2-3 years in spring to accommodate its size. Use a large, sturdy container that can support its climbing nature. Post-repotting, ensure bright, indirect light and consistent moisture for recovery. Ideal care fosters vibrant, edible foliage and aids in the plant’s vigorous growth.
Pests and Diseases
Malabar spinach is relatively resistant to insect and disease damage but the warm and wet conditions that are required for the plant’s growth can lead to fungal diseases.
A most common problem is Cercospora beticola, a fungal leaf spot that also affects sugar beets, spinach, and Swiss chard. The leaves of infected plants have small circular or oval grey spots with a dark purple or brown ring. If you detect these symptoms on your Malabar spinach, remove the leaves promptly and destroy them in the trash (do not compost them) to prevent the fungus from spreading further, which may eventually defoliate the plant. Leaves infected with fungal leaf spot are not suitable for consumption.
III. Uses and Benefits
In Sri Lanka, it is used to make different kinds of curries specially with dal. In the Philippines, the leaves of this vegetable are one of the main ingredients in an all vegetable dish called utan served over rice. It is usually cooked with sardines, onions, garlic, and parsley. In Mangalorean Tuluva cuisine, a coconut based gravy called gassi is paired with Basella alba, making a delicacy called Basale gassi to be eaten with rice dumplings called pundi soaked overnight in the gravy, or with red rice. Some variations have tiny prawns, clams, horsegram or dried fish in the gravy. In KonguNadu cuisine, it is pureed and used as a curry with rice.
In Bengali cuisine, it is widely used both in a vegetable dish, cooked with red pumpkin, and in non-vegetarian dishes, cooked with the bones of the Ilish fish and may also be cooked with shrimp. In Odia cuisine, it is cooked with mustard paste to make “poi saaga rai”. In Andhra Pradesh, a southern state in India, a curry of Basella alba and yam is made. In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas called “poi na bhajia”.
The vegetable is used in Chinese cuisine. It has many names including flowing water vegetables. It is often used in stir-frys and soups. In Vietnam, where it is called mồng tơi, it is cooked with shrimp, crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used.
Historically, the red variety of Basella alba has also been used to make red dye in China.
IV. Harvesting and Storage
To harvest larger, more succulent leaves, wait until the plant has reached full maturity 70 to 85 days after planting.
Cut individual leaves, stems, and vine tips using garden shears or scissors. Harvest only as much as you need at any given time. Regular harvesting encourages more leaf growth so instead of taking an entire plant, harvest smaller amounts more often. In the right conditions, Malabar spinach grows vigorously so overharvesting is unlikely.
Malabar spinach can be stored in a cool place between 50 to 60 degrees for two to five days but it’s best garden-fresh.