Malabar Spinach in the Edible Landscape
by Cheryl L. McClure
Have you ever heard of Malabar Spinach? It is not a true spinach, but rather a beautiful soft-stemmed vine. I was introduced to it when a friend of mine suggested I get some. She told me that it was an edible vine and there were only a few left at Gecko Hardware, where I would frequent in Dallas, Texas. Sure enough, I went over and bought the last one on the shelf for the season.
Malabar Spinach Basel alba "Rubra" is an edible perennial vine in the family Basellaceae. This is the one I have. It's stem and seeds are reddish purple.
I like the idea of having an edible landscape and there are several places around the house that would typically be landscaped with shrubs but here, you will find tomato plants, peppers and Malabar. I took the pot home and planted it next to the patio where it was able to grow on a trellis. Being so late in the season I was surprised how well it grew and how easy it was to establish.
This is an ideal plant to have on a fence where it can grow to its heart's content, providing leaves that are readily available for your cuisine! It looks very pretty too. From what I can tell it is relatively pest free - I don't want to jinx myself, but it seems to have been less affected than anything else we have and we don't use chemical fertilizers or pesticides. So there you go. Who could ask for a better plant than one that grows easily, it's beautiful and doesn't have to be babied because of bugs?
Malabar Spinach Basel alba "Rubra" is an edible perennial vine in the family Basellaceae. This is the one I have. It's stem and seeds are reddish purple.
I like the idea of having an edible landscape and there are several places around the house that would typically be landscaped with shrubs but here, you will find tomato plants, peppers and Malabar. I took the pot home and planted it next to the patio where it was able to grow on a trellis. Being so late in the season I was surprised how well it grew and how easy it was to establish.
This is an ideal plant to have on a fence where it can grow to its heart's content, providing leaves that are readily available for your cuisine! It looks very pretty too. From what I can tell it is relatively pest free - I don't want to jinx myself, but it seems to have been less affected than anything else we have and we don't use chemical fertilizers or pesticides. So there you go. Who could ask for a better plant than one that grows easily, it's beautiful and doesn't have to be babied because of bugs?
 | I have it growing next to the patio and also next to the house in a flower bed. It loves to climb so if you want to grow this, be sure to have a trellis or something for it to climb on. It likes full sun but I also have it in a shady area. It likes sandy loam with rich organic matter. I had no problem propagating with either cuttings or after seed had ripened and fallen. In the winter I cut it back and put mulch on top. |
 |   The plant grows from seed so it's easy to pull to thin out or to transplant. |
Malabar spinach is rich in vitamins A and C, iron and calcium. It is also known to contain antioxidant properties making it a healthy choice for eating!
The leaves and stems can be eaten raw or cooked and are used in a variety of dishes prepared in many ways. It is used in various Asian, Chinese, Philippine and Latin American dishes. I am anxious to learn of other ways to prepare it because so far, I have LOVED my Malabar on sandwiches, in my frittata and in soups!
The leaves and stems can be eaten raw or cooked and are used in a variety of dishes prepared in many ways. It is used in various Asian, Chinese, Philippine and Latin American dishes. I am anxious to learn of other ways to prepare it because so far, I have LOVED my Malabar on sandwiches, in my frittata and in soups!
You just can't go wrong eating a sandwich topped with Malabar!! We are so happy that we have this available right off the patio! All I do is go cut off the leaves, wash and spin them in the salad spinner. Chill in the fridge and we're ready to have it on a sandwich or in a salad with other greens.
There are a couple of options that I use for the abundant harvest. One is to dehydrate the Malabar. This way, I can add the crushed leaves to soups for flavoring. I am in the process of dehydrating so it will be interesting to see how it turns out. Probably won't be much different than other leafy vegetables.
The other way I preserve is freezing. Once the leaves are dry I put them in a freezer bag and mark it. You can see an extra bag in there... I decided that since I hadn't tried the stems in cooking yet, I wanted it separated from the rest. I am not sure if the size of the stems matter and if it affects the taste, but if you know, please do tell!!!
I like to use the frozen Malabar in my frittata and in a smoothie! For a smoothie, you can add it just like you would kale or any other green vegetable. I like mine with a frozen banana and Pure Protein Complete meal shake mix with coconut milk.
I like to use the frozen Malabar in my frittata and in a smoothie! For a smoothie, you can add it just like you would kale or any other green vegetable. I like mine with a frozen banana and Pure Protein Complete meal shake mix with coconut milk.
Oh, this is the most tasty breakfast! Especially if you have fresh home grown veggies! Mmmmm! It's so easy and you can mix it up any way you like. Add more bacon, or not. Add more veggies, or not. Get the idea?
There's no hard fast rule to this. That's what makes it so easy! Here's the basic recipe for 2 servings.
There's no hard fast rule to this. That's what makes it so easy! Here's the basic recipe for 2 servings.
- 2 slices bacon, fried and chopped
- 3 scallions or green onions, chopped
- 1 banana pepper or 1/2 bell pepper, chopped
- 2 chicken eggs and 1 duck egg (or 3 chicken eggs)
- 1/8 cup of milk
- 1 tsp Juvaspice
- 1 drop Black Pepper Vitality™
- 1 Handful of Malabar spinach, chopped in quarter size pieces
- After bacon is done (drain grease), chop and add onions and peppers. Cook till carmelized.
- Add Malabar and stir until wilted.
- Whisk eggs, milk and seasonings together and pour on top of vegetables.
- Cook till done, minimally turning until light and fluffy.
Serve with rye toast and fruit.
Enjoy!
I hope you try this and get back with me and tell me how you liked it! If you try something different I would love to know what it was.
Happy Oiling!
Cheryl @ Pickle Creek Ranch
Young Living Independent Distributor 1176855
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