Giant Malabar Spinach is an edible perennial and fast-growing vine with glossy, edible leaves found in tropical Asia and Africa where it is widely used as a leaf vegetable. Unlike traditional spinach, Giant Malabar Spinach is heat-tolerant, making it an excellent choice for warmer growing seasons, and its sprawling nature makes it ideal for trellises or vertical gardening. Malabar Spinach has a mild, slightly peppery flavor that holds up well in cooked dishes like stir-fries, soups, and casseroles, and can even be enjoyed fresh in salads. This warm-season crop favors high heat and successful growth is dependent on high temperatures and moist, fertile soil that is high in organic matter. Malabar's impressive growth rate ensures a steady harvest throughout the summer months, offering continuous greens even during the hottest times of the year. The plant is also low-maintenance, resistant to pests and diseases, and thrives in a variety of soil conditions, making it perfect for both novice and experienced gardeners. The succulent leaves are packed with nutrients, offering a rich source of Niacin and Zinc, as well as Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, folic acid, iron, and calcium, making them a nutritious addition to any meal. Also Known As: Ceylon Spinach, Vine Spinach, Pui Saag, Indian Spinach, Red Vine Spinach, Climbing Spinach, Vine Spinach, Creeping Spinach, Basella Alba, Pui Leaf, Spondias Malabarica. Plant Name: Spinach, Giant Round Leaf Malabar Latin Name: Basella alba Days to Germinate: 10-21 Days to Harvest: 70 Plant Height: 6 - 10 Feet Spread: 2 - 3 Feet Growth Habit: Vining USDA Zones: 7-12 Lifespan: Annual Brand: TomorrowSeeds Sunlight: Full Sun, Partial Shade Pollination: Heirloom, Open-Pollinated GMO: No Fungicide-Treated Seeds*: No Seeds Packed For**: 2026 *Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds. **Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates. Planting Instructions: Soil Preparation: Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots. Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth. Form rows of soil beds 4-6 inches high and at least 12 inches apart. This formation of ridges will help with drainage. Planting: Malabar spinach is best planted in warm weather, as it thrives in temperatures between 70F- 90F. Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 4-6 weeks before the last expected frost date in Spring. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 70F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting. Train plants to climb a 6-8 foot trellis or fence as they establish. Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 70F. For fall crops, direct sow seeds outdoors at least 14 weeks before the first frost. To plant, make holes 1 inch deep and spaced 12 inches apart down the rows of raised beds. Plant about 1-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. Train plants to climb a 6-8 foot trellis or fence as they establish. Planting Depth: 1inch Within-Row Spacing: 12 inches, trellis Between-Row Spacing: 18-24 inches Care During the Season: Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around the plants helps retain moisture and suppress weeds. Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots. Fertilizing: Once seedlings are established, you may optionally apply a complete fertilizer, without letting the fertilizer touch the plants. Water plants after fertilizing. Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions. Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions. Harvesting: Harvest Malabar spinach 60-85 days after planting, though you can begin picking younger leaves as soon as they are large enough to eat. To harvest, look for healthy, dark green leaves and stems, and use scissors or garden shears to cut individual leaves, stems, or vine tips. Start by picking the outer leaves of the plant, allowing the inner, younger leaves to continue growing for future harvests. If you're harvesting the entire plant, cut it back to the base, and it will often regrow for additional harvests. Keep an eye on the plant to prevent it from flowering and going to seed, as this can cause the leaves to become tougher and more bitter. Regularly picking the tender, younger leaves not only ensures a steady harvest but also encourages continuous growth.
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