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What is exotic to one person may be a common weed to another! To me exotic plants are just something unusual looking, often tropical. I hope to share some of my personal favorites here, hope you'll try them! Too hot to grow spinach? This beautiful tropical vine is heat-tolerant and edible too. Grow tips and recipe..
101 degrees out there but my Malabar heat-loving spinach vine is undaunted! Ya gotta love it! What's MALABAR? you may ask! Is it tropical?

Malabar is a beautiful twining tropical vine from Southeast Asia that is edible yet so pretty, the Epcot Center used it as an ornamental. You can too! Just provide a trellis on which it can twine or let it trail from windowboxes or hanging containers next to some fragrant herbs or any sun loving flowers. Widely cultivated for its edible leaves in the tropics and Orient, malabar is an excellent hot weather substitute for spinach.
Facts:
MALABAR
Tropical heat-loving spinach vine
Latin Name: Basella alba (Some recognize three different species, B. alba, B. rubra and B. cordifolia) Common Name: Indian spinach or Malabar Vine
Family: Basellaceae
Synonyms: B. cordifolia. B. rubra.
Habit: Perennial in warm climates
Habitat: Tropical
Length: 20-30'
Cultivation:
Malabar is a fast-growing frost-tender perennial vine that can be grown as a spring-sown annual. It requires a well-drained moisture-retentive soil rich in organic matter or sandy loam and a warm sunny sheltered place, tolerates poor soils but does much better in rich. High rainfall is no problem. (pH in the range 4.3 to 7.) It requires a minimum winter daytime temperature of 59°F (15°C) if it is to keep growing and can tolerate low light levels and night temperatures occasionally falling below 50°F. An interesting note- plants do not flower if the length of daylight is more than 13 hours per day. You can prolong the vine's life by encouraging leaf production and branching if you pinch off the pink florets as they form, but as cold weather approaches let it go to seed and form purple berries that you can harvest as seeds.
Propagation:
Seed may be started indoors weeks before last frost in your area. The seed germinates within 10 - 21 days at 65°F, pre-soaking the seed for 24 hours in warm water shortens germination. Plant outdoors after the last expected frosts. Stem cuttings can be taken in the late summer, overwintered and then planted out in late spring or early summer. It will become a perennial in mild climates.
Personal notes:
Plants grow easily from seeds you can obtain now thru many catalogs. Plant them 1/4" deep, a hanging pot is great. Keep moist and warm, in light. They may take awhile to germinate if it's cooler than 65 so start them indoors if you like, but once they sprout make sure they get plenty of sun. They will grow like crazy in warmth, go a bit dormant in cool temps. They are touted as a heat loving spinach. I don't see that it's too late to start them especially in pots, if you have a sunny window you may try bringing them in later and see if they over winter for you. They would make a beautiful houseplant! The crinkled, almost heart shaped leaves are about 3" and a glossy dark green. The shiny red stems get redder and a most beautiful fushia pink purple color in bright sun. Start harvesting the leaves after they get several sets and they will branch out and grow more. Pinch off flowers or they will go to seed. The florets form deep purple berries that are pretty purple but messy when smooshed. I have painted with the dye. When mine do seed, I pick the seeds to dry them or they fall and self seed quite readily. I have at least one plant in with my roses that has become a perennial, is a couple years old now. It is not a heavy invasive vine tho, easy to pull out.
Pests:
I have never seen a pest bother them, but they may get a red dotted fungi that is harmless,(try to avoid watering at night in cool weather) just pinch off the affected leaves and dispose.
Uses:
Malabar is great in salads and steamed in Japanese soups with tofu and ginger or tossed in Chinese stir-fry. Shredd it and fold into a cheese omelet. I like mine fresh in a simple homegrown salad with basils, nasturtiums, mushrooms, chive flowers and a honey mustard vinaigrette. I often use it in my Salmon Rosa Basil Desire recipe.
Reader Comments:
Oh Rose My malabar is beautiful!!! I am saving grandbaby seeds from the plant you sent me!!! I just love the way the Malabar grows and looks!!! ya know I haven't even tasted it yet?? I know I must be missing alot but it's such a pretty plant I can't bare to eat it LOL!!! Diprag~
RB: Actually Diprag, the more you pinch it the more it branches & grows! Try the younger leaves, it can get tough late in season and those older leaves are best steamed or shredded in lite Japanese soups. It has a spinach-like flavor but a unique musky one at that! I like it with...
Rosalita's Hot, Sweet n Spicy Garden Vinaigrette
Make this to taste, as sweet or sour as you like, shake it all up in a small spice jar. (I just make enough for a few salads, it keeps in the fridge and gets better to a point. Use whatever you like and have growing)
--equal parts fresh squeezed lime juice & green virgin olive oil & balsamic vinegar
Add:
--a little honey to taste
--garlic clove finely minced
--cayenne or other chilepepper minced
--cinnamon basil, nasturtium flowers or a few shredded leaves
--a couple finely chopped chives (can use flowers too if you have them)
--salt and fresh ground pepper
Shake it up and drizzle over salad. Enjoy!
LOOK for more malabar photos on this site.
Copyright 2000-2003 Rosemary Basil, Mama Rosa's French Quarter Cochina, Rosalita's Courtyard Cochina
Note: a classic from the archives of VineCrazy and Surreal City Jungles.
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