Malabar spinach gets a lot of clout in the permaculture community as a heat-tolerant perennial green. There are two varieties, Basella alba and Basella alba var. rubra. As the latin might imply, rubra contains large amounts of red pigment that give the leaf veins and stems a deep red tint. The standard B. alba contains a lot less pigmentation and the stems are usually green, though they can take on a reddish color in harsh sun. It comes from warm, tropical forests in Asia where it still is in common use as a vegetable. It is easy to grow in tropical locations, but is supposedly able to grow as an annual in places with warm summers; my question is whether the Willamette Valley is warm enough.
Attractiveness:
Both varieties, red and green, are attractive and tropical looking vines. The flowers and fruit are beautiful. This plant is grown ornamentally for this reason, and it makes a pretty houseplant.
Ease of Cultivation:
In my climate (8b Oregon, Willamette Valley), it can be grown outside after risk of frost. It is best planted when the soil temperature is high, and a dark mulch can help warm the soil. It survived in my garden until frost and proved capable of surviving lower temperatures below 50 degrees, but as temperatures fell the growth rate slowed to a crawl and eventually stopped entirely. The plant prefers consistent moisture and rich soil and can take full sun in our climate. High temperatures, like during our heat waves, enhance its growth provided water is sufficient. Regular fertilization will enhance growth. I don’t want to give the impression that this plant is finicky – in my garden it has survived temperatures above 100 degrees, inconsistent watering, no fertilization on clay soil, and swings below 50 degrees. It just didn’t produce that well. If these conditions are met, the plant grows like an absolute weed and can provide greens throughout the warm season. It also does not die until the first frost, allowing for harvesting until then (though the growth slows with the cool weather).
To grow this plant successfully in the PNW, it seems like a few things are needed.
- Consistent moisture. This plant cannot survive our dry summers without a lot of water.
- An early start. Germinate this plant in the winter in a heated location and grow out on a windowsill. Even better, overwinter rooted cuttings in a windowsill.
- Cloches and dark mulch. A tunnel, cloche, or even a clear rubbermaid container over the plant during spring will help keep temperatures high. A dark-colored mulch, like coffee grounds or compost, will help the soil heat up quickly (I’m very anti-plastic mulch, which is why I don’t recommend it).
Ease of Propagation:
From seed or cuttings.
Harvest seed when the berries look ripe and dry quickly to avoid molding. Seeds do not keep terribly well, at least in my experience, so plan on planting them within a year or two.
Seed can be difficult to germinate. The seeds have a thick and hard coat that needs to be breached with scarification before germination will occur. Use a knife or scissors to nick this coating. Seeds also might benefit from an overnight soak. Plant into trays under lights about a month before the last frost, covering with soil and placed atop a heating mat. Germination can take several weeks. I have heard reports that seeds will overwinter in soil and germinate the following spring, though this has not happened in my garden.
Cuttings are easy by comparison. Simply cut a section off and root in water or soil. Rooting hormone or willow water can be used to enhance cutting success.
Ease of Harvest and Storage:
Malabar spinach doesn’t store well, so harvest as needed. Leaves will keep a few days in the refrigerator. Overwinter plants by keeping cuttings indoor as a houseplant.
Ease of Processing:
Easy as could be. Wash, cut, cook. Leaves are smooth and there is not much opportunity for bugs and dirt to get stuck in the leaves.
Taste:
Malabar spinach has a pleasing taste and texture in my climate. The leaves are large, tender, and succulent, and when eaten raw tasted a lot like raw spinach. There is a very slight beet-y earthiness, much milder than with beets, likely due to some presence of geosmin in the greens. Again, quite spinach like. The leaves cooked well and did not become slimy, instead taking on a slippery and smooth mouthfeel. Definitely a pleasant green to eat, raw or cooked, with no stringiness or bitterness.
Overall:
Malabar spinach is an excellent crop for hot climates. As the temperature warms and the PNW becomes warmer, at least on average, the Basella species might be good candidates for a nutritious leaf crop that grows even through the heat of summer, though it does not tolerate drought well. On a personal level I enjoy eating and growing this plant, so I will continue to try and figure out better ways of growing it in a climate that is not perfectly suited to its growth and hopefully develop a landrace that does a bit better in our conditions.