Spinach, Malabar Green (Basella rubra) - 100 Seeds
Green Malabar Spinach (Basella rubra) - 100 Seeds
•American grown seeds
•Easy to grow
Malabar spinach is actually not spinach at all. It’s not even related! Well, OK, it’s distantly related, but it doesn’t taste much like spinach at all. The Chinese name literally means flowing water vegetable. When it’s raw Malabar spinach has very fleshy, thick leaves that are juicy and crisp with tastes of citrus and pepper. When cooked, though, Malabar spinach does look and taste a lot more like regular spinach. It doesn’t wilt as fast, does much better in warmer climates, and it holds up better in soups and stir-fries.
Scarify the seed with a file, sandpaper or even a knife to speed germination, which will take three weeks or longer at temperatures between 65-75 F. (18-24 C.). Malabar spinach does best in a slightly acidic, moist, fertile soil, though it can tolerate poor soil conditions. Sow indoors in flats 1/4" deep and 1/4" apart or in cells at 3 seeds per cell, 5-6 weeks before transplanting to the garden. After all danger of frost has passed, transplant out to the garden 6" apart in rows 36" apart. After all danger of frost has passed, sow directly into the soil 1-2" apart, 1/4" deep, in rows 36" apart. Thin to 6" apart. Stem tip cuttings may be rooted, overwintered inside, and transplanted out again the following year or kept as a houseplant. Provide trellis support for it to climb on. Pick young leaves and stems throughout the season. Pinching tips will encourage branching.
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