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(Basella alba 'Rubra')

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Red Malabar spinach is a warm weather tender perennial ornamental leaf vegetable that is native to India and tropical Asia but is commonly found growing in gardens throughout the United States. At maturity, the vines of this plant reaches the length of 10' or longer, and features pink veined burgundy stems, thick glossy dark green heart-shaped leaves, white/pink elongated, jellybean shaped flowers, and

deep-purple to black berries. This plant can be grown in a container or hanging basket, is used to make dye, and is both edible and medicinal!  

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  • General Information
  • Soil Preparation & Start Indoors
  • Transplanting Outdoors & Starting Outdoors
  • Crop Care
  • Harvesting & Storage
  • Seed Saving
  • Culinary & Medicinal
  • Companion Planting
  • Nutrition & Health Benefits
  • Other Uses
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Family: Basellaceae

Genus: Basella

Species: alba

Variety: Rubra

Also Known As: 
Red-stemmed Malabar spinach, Phool leaf, Red-vine spinach, Climbing spinach, Asian spinach, and Buffalo spinach.

Native to: Bangladesh, Borneo, Cambodia, India, Jawa, Laos, Lesser Sunda Is., Malaya, Maluku, Myanmar, New Guinea, Philippines, Sri Lanka, Sulawesi, Sumatera, Thailand, Vietnam

Introduced to: Alabama, Andaman Is., Angola, Belize, Benin, Brazil Southeast, Burundi, Cameroon, Central African Repu, Chad, China Southeast, Christmas I., Colombia, Congo, Cook Is., Cuba, Czechoslovakia, Dominican Republic, Ethiopia, Fiji, Florida, Gilbert Is., Guinea-Bissau, Gulf of Guinea Is., Guyana, Hainan, Haiti, Hawaii, Ivory Coast, Jamaica, Kenya, Leeward Is., Malawi, Mauritius, Mozambique, New Caledonia, Nigeria, Puerto Rico, Rodrigues, Rwanda, Réunion, Senegal, Society Is., South China Sea, Southwest Caribbean, Sudan, Suriname, Tanzania, Trinidad-Tobago, Uganda, Windward Is., Zambia, Zaïre

Ease of Growing: Moderate

Grown as: Annual, tender perennial

Days to Maturity: 70 days

Growth Habit: Vine

Hardiness: Half hardy. 
Extremely frost-sensitive.

Crops: Summer to fall​

Growing Season: Short

Growing Conditions: 
thrives in hot temps, even exceeding 90 F. (32 C.) Cool temperatures cause Malabar spinach to creep. It is grown as an annual, but grows like a perennial in regions that are frost free.

Outdoor Growing Temp: 60 – 75°F​

Min Outdoor Soil Temp: 45°F. Spinach germinates well at low temperatures.

Start Indoors: Yes

Start Outdoors: Yes

Light: 
Part shade increases leaf size, but prefers full sun. 6-8 hours of sunlight each day.​ Under dry conditions or the short days of later summer, flowers will form, which ends the edible stage and begins its role as a handsome decorative vine, dripping with pink flowers and purple pearl-like berries.

Water: Moderate. Requires consistent moisture to prevent flowering and maintain quality.

Feeder: Moderate. Incorporate 2" of compost and a slow release balanced organic fertilizer.

Suitability: Heat tolerant, tolerates high rainfall

Small Gardens?: Yes

Containers?: Yes. 

Attracts beneficial insects?: No
​
Vine Length: 10' as annual (longer if grown as a perennial)

​Spacing: 1'

Sow Depth: 1/4"

Produces: 
pink veined burgundy stems, thick glossy dark green heart-shaped leaves, white/pink elongated, jellybean shaped flowers, and deep-purple to black berries.

Hardiness Zone: 3-8 Annual
                             9-12 Perennial

Garden Uses: Vegetable/Ornamental. Containers. Hanging Baskets. 
Screen/Privacy. Accent.

Soil Preparation

Soil Preference: moist, rich, organic, well-drained, fertile soil 
Soil pH: 5.5 to 8.0. Prefers 6.5-6.8.

Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 6" of soil, 1 time: A standard mix will supply additional nutrients. Incorporate it into the top 6˝ of soil along with the compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:


  • 4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)
  • 2 parts colloidal phosphate or bone meal (for phosphorus)
  • 2 parts wood ash or 3 parts greensand or granite dust (for potassium)
  • 1 part dolomitic limestone (to balance pH and add calcium and magnesium)
  • 1 part kelp meal (for trace elements)

Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed. 
​
Compost (Nitrogen), 2" in top 6" of soil, 1 time: Spinach likes organic matter, so incorporate 2˝ of compost or aged manure into the top 6˝ of soil (where most feeder roots are found). Spinach loves manure and will even thrive in soil containing fresh manure (though ideally this should be incorporated into the soil the previous autumn).

Start Indoors

If you live in zone 6b or lower, you will need to start your seeds indoors about six weeks before the last frost. You will also need to scarify your seeds with a file, sandpaper or even a knife to speed germination.

1) Fill a pot to within ¼ to ½ inch of the rim with moist seed starting medium.
2) Firm the surface with the back of your fingers, then poke a hole to the depth of 1/4" in the center of your pot and sow two scarified seeds. 
3) Sprinkle a little additional medium over seeds and add a label with the plant name and date.
4) Cover the finished pots with plastic and set them in a warm bright place or under lights. 


Germination Time: 10 days to 3 weeks
Germination Temperature: 
65-75 F. 
Depth: 1/4"

5) Seedlings are ready to be transplanted into a larger pot when the first pair of true leaves has developed.
6) Tip out the potful of seedling and soil and tease out the seedlings with a pencil.
7) Holding each seedling by a leaf (not the stem), plant it into an individual pot. 

Transplanting Outdoors

When:
After frost, when nighttime temperatures remain above 60°F.

How:
​Transplant your seedlings into the garden once the soil has warmed. Malabar spinach prefers a location that offers full sun and a moist fertile soil with plenty of organic matter and a soil pH of between 6.5 and 6.8. Dig your holes as deep as the pots you are transplanting from and keep a spacing of 1 foot between seedlings. Plants will not grow much until the heat of summer and night temperatures are consistently below 60°F. 

Starting Outdoors

When:
Direct sow Malabar spinach seeds in USDA zone 7 or warmer, two to three weeks after the last frost date.

How: 
Malabar spinach prefers a location that offers full sun and moist fertile soil with plenty of organic matter and a soil pH of between 6.5 and 6.8. Scatter your scarified seeds evenly over the medium and cover with ¼ inch of medium followed by a ¼ inch layer of fine washed gravel and add a label with the plant name and date. Malabar spinach plants can be grown in part shade, which increases the leaf size, but it much prefers hot, humid and full sun exposures.
Water needs: Water moderately but consistently during the growing season, Keep the soil moist but not soggy. Allow the top 1" of soil to dry out between waterings. Reduce watering during the winter season.

Support: Yes. Malabar Spinach ​ can be allowed to ramble or climb other vegetation, they are best grown on a sturdy trellis when grown as a vegetable. 



Harvesting

There's no trick to Malabar spinach harvesting. Just snip leaves and tender new stems 6 to 8 inches (15-20 cm.) long with scissors or a knife. Malabar takes to aggressive pruning and it will not harm the plant in any way. In fact, picking large amounts of the plant will only signal it to become even bushier. If you don’t want or don’t have the room for a lengthy vine, just harvest aggressively.

Storage

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.
Flowers are bisexual and set seed easily. Ripe berries that fall to the ground sprout readily, as they do not undergo dormancy. If saving seed for next season’s crop, ripe berries should be dried and stored in a cool, dry place. Over time, seed collected from robust plants will ensure progeny that are best adapted to local growing conditions.

Sun Drying:
Simply leave the berries on the vine to sundry. Wait to pick until you see shriveled berries, but don’t wait too long as they can start to fall on the ground.

The berries should be completely dry, but if there’s some moisture, you may want to dry them further with a towel or leave them on a plate for a short time.

Manual Drying:
If you don’t want to wait for the sun to dry your Malabar spinach seeds, you can pick the berries when they are ripe and dry them using a few methods.

One way of drying them is to press them into a strainer, submerged in soap and water, and scrub to separate the seed from the berry. Once this is done, wash with water and place the seeds on a plate to dry.

If the seeds aren’t completely dry after this, you could continue to let them dry in a dishtowel. After about eight hours they should be dried and ready to be stored.

Seed Viability in Years: 2-4 years

Culinary

Taste: The raw leaves have a juicy, crisp citrus and pepper flavor. 

Leaves and stem tips: raw or cooked. A pleasant mild spinach flavor, the leaves can be used as a spinach or added to salads. Younger leaves and stems are the most palatable. The older foliage has more high fiber mucilage, the same thing that gives okra its slimy character. The mucilaginous qualities of the plant make it an excellent thickening agent in soups, stews etc where it can be used as a substitute for okra, An infusion of the leaves is a tea substitute. The leaves can be eaten throughout the season, but once plants start flowering, the leaves become bitter.​

Berries: The purplish sap from the berries is used as a food coloring in pastries, whip cream, yogury, and sweets. The color is enhanced by adding some lemon juice.

Medicinal

The cooked roots are used in the treatment of diarrhea. The cooked leaves and stems are used as a laxative. The flowers are used as an antidote to poisons. A paste of the root is applied to swellings and is also used as a rubefacient. The plant is febrifuge, its juice is a safe aperient for pregnant women and a decoction has been used to alleviate labor. The leaf juice is a demulcent, used in cases of dysentery. It is also diuretic, febrifuge and laxative. The leaf juice is used in Nepal to treat catarrh. A paste of the leaves is applied externally to treat boils.
Source
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.

Companion Planting

Try combining the vine spinach with dark-leaved basil or beets, Swiss chard with pink or red petioles, and blue-leaved kale for a dramatic edible planting. The red-stemmed type is complemented by annuals with red or pink flowers or foliage, such as coleus, zinnias, or cosmos. Pair the vine on a trellis with other tropical such as black-leaved elephant ears or cannas.

Problems

​It has no serious pest and disease problems. Watch for mealybugs, thrips, mites, and aphids.

Nutrition

The leaves are a good source of vitamins A and C, calcium, potassium and iron, with many other vitamins and minerals in lower quantities. It has over 3 times more vitamin C than spinach, and over 1.5 times more vitamin A than kale.

Health Benefits

Basella is one of the versatile leafy green vegetables that appreciated in some East Asian cultures for its wholesome phytonutrient profile.

Basella is very low in calories and fats (100 grams of raw leaves provide just 19 calories). Nonetheless, it holds an incredibly good amount of vitamins, minerals, and antioxidants.

Fresh leaves, particularly of Basella-rubra, are rich sources of vital carotenoid pigment anti-oxidants such as ß-carotene, lutein, zeaxanthin. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

Its thick, fleshy leaves are an excellent source of non-starch polysaccharides, mucilage. In addition to natural fiber (roughage) found in the stem and leaves, its mucilaginous leaves facilitate easy digestion of food. The fiber diet brings a reduction in cholesterol absorption and helps prevent bowel problems.

Vine spinach leaves and stem are incredibly rich sources of vitamin A. 100 g fresh leaves provide 8000 IU or 267% of recommended daily allowance (RDA) of this vitamin. Vitamin-A required for maintaining healthy mucus membranes and skin, and essential for good eyesight. Consumption of natural vegetables and fruits rich in vitamin-A and flavonoids has been thought to offer protection from lung and oral cavity cancers.

Basella has more vitamin C content than English spinach. 100 g of fresh greens contains 102 mg or 102% of daily recommended levels of vitamin-C. Vitamin-C is a powerful antioxidant, which helps the human body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Likewise in spinach, basella too is an excellent source of iron. 100 g fresh leaves contain about 1.20 mg or 15% of the daily intake of iron. Iron is an essential trace element required by the human body for red blood cell (RBC) production. Additionally, this element acts as a co-factor for the oxidation-reduction enzyme, cytochrome oxidase, during cellular metabolism.

It also contains good amounts of many B-complex vitamins such as folate, vitamin-B6 (pyridoxine), and riboflavin. 100 g fresh leaves provide 140 µg or 35% of folates. This vitamin is one of the essential compounds for DNA synthesis and growth. Folate deficiency during the very early stages of pregnancy might results in neural tube defects in the newborn baby. Anticipating and pregnant women are, therefore, advised to include a lot of fresh greens in their diet to help prevent neural tube defects in the offspring.

Further, basella leaves are good sources of minerals like potassium (11% of RDA/100 g), manganese (32% of RDA/100 g), calcium, magnesium, and copper. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese and copper used by the human body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Source
The tasteless red-purple juice of the fresh berries can stain and is used as a dye or food colorant in Asia.

Suggested Varieties

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(Ocimum basilicum ‘Purple Ruffles’)

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(Beta vulgaris 'Cylindra')

Cylindra Beet is a heirloom, semi-hardy cool weather annual/biennial vegetable native to Denmark believed to be developed in 1888. At maturity, this plant reaches the height of 6-12” and features a 6-7" long, dark red, carrot-shaped beets with red-veined tops. This plant can be grown in a container, attracts earwigs, is horse and rabbit safe, tolerates light frost, and is both edible and medicinal!

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(Beta vulgaris 'Detroit Dark Red')

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(Beta vulgaris 'Golden Detroit')

Golden Detroit Beet is a heirloom, semi-hardy cool weather annual/biennial vegetable that is native to Europe and western Asia, but can be commonly found growing in gardens throughout the United States. At maturity, this plant reaches the height of 9-12” and features a 1-3” oval shaped orange-yellow roots with Light green tops. This plant can be grown in a container, attracts earwigs, is horse and rabbit safe, tolerates light frost, and is both edible and medicinal!

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(Beta vulgaris 'Flamingo')

Flamingo Swiss Chard is a heirloom, semi hardy, cool weather biennial vegetable that is native to the Mediterranean region, but can be found growing in gardens throughout the United States since 1857. At maturity, this plant reaches the height of 16” and features chard with bright pink stalks and crumpled dark green leaves. This plant can be grown in a container, is horse and rabbit safe, tolerates drought and light frost, and is both edible and medicinal!

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(Beta vulgaris 'Large White Ribbed')

Large White Ribbed Swiss Chard is a heirloom, semi hardy, cool weather biennial vegetable that is native to the Mediterranean region, but can be found growing in gardens throughout the United States. At maturity, this plant reaches the height of 15-22” and features chard with thick white stalks and medium green, crumpled leaves. This plant can be grown in a container, is horse and rabbit safe, tolerates drought and light frost, and is both edible and medicinal!

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(Beta vulgaris 'Ruby Red')

Ruby Red Swiss Chard is a heirloom, semi hardy, cool weather biennial vegetable that is native to the Mediterranean region, but can be found growing in gardens throughout the United States since 1857. At maturity, this plant reaches the height of 15-20” and features chard with bright red stalks and crumpled dark green leaves. This plant can be grown in a container, is horse and rabbit safe, tolerates drought and light frost, and is both edible and medicinal!

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(Zinnia elegans ‘Luminosa’)

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(Zinnia elegans ‘Exquisite’)

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(Zinnia elegans ‘Cherry Queen’)

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