Spinach-Malabar Red Stem

Malabar spinach has many names Phooi leaf, Red Vine spinach, Creeping spinach, Climbing spinach, Indian spinach, Alugbati, Vietnamese Spinach, and Ceylon spinach. This gorgeously lush vine grows best in tropical and subtropical climates and can reach up to 14'.In cooler areas, vines will not over-winter but can be cut back and kept going in warmer areas to produce again in Spring. It will also do a good job of reseeding itself. Vines display reddish-purple stems, glossy dark green leaves, and grow more rapidly than the green stem variety. Malabar Spinache has a similar flavor to Swiss Chard but milder and much more tender. The leaves have a similar mucilage to spinach, but with less oxalates. The mucilaginous texture and can be used to thicken soups/stews. Use in any recipe that calls for spinach, with noodles and in stir-fries. In Japan, it is cooked in tempura, ohitashi or braised and topped with a sesame dressing. 

Prepare fertile, well-drained soil. Avoid clay soils. Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Partial shade may increase leaf size. Consistent moisture helps to keep plant from flowering (which can cause bitterness). Fertilize as needed. Train to a sturdy trellis. Harvest by cutting 6-8" young tips and leaves. New growth can be cut throughout the season.