Spinach – Red Malabar Seeds

$2.50

Spinach – Red Malabar Seeds

These vigorous climbers can be grown for food or as a beautiful ornamental vine, summer through fall.  Glossy, thick, savoyed leaves resemble spinach as the name suggests, but are not actually in the same family. They can grow up to 14’ tall and produce beautiful purple berries as they mature.

Approximate amount of seeds per pack: 30

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When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds ¼ inch deep. Plant seeds 1-2 inches apart and thin or space plants about 6-12 inches apart.

Care: Trim back or “train” your vines by tucking them into each other if they start to get overgrown.

Harvest: Cut larger leaves and tips as needed for eating.

Special Instructions/Tips: Use a trellis or lattice so vines can climb and thrive.

Germination Days:14 – 21

Days to Maturity: 70- 85

Preference: full sun, plenty of water, well-draining soil

• Malabar spinach is not actually spinach at all. It belongs to the Basella alba family whereas true spinach is Spinacia oleracea. They do however taste very similar except the malabar spinach is juicier.

• Malabar spinach is native to India and Indonesia. Malabar is actually a coastal region in southwestern India.

• It is high in Calcium, Vitamin C and Vitamin A. It goes great in salads and is delicious cooked as well although take care to not overcook as it can become slimy.

Malabar Spinach Curry
1 can black-eyes peas, rinsed and drained
2 cups chopped Malabar spinach leaves and stems
1 tablespoon canola oil
1 medium onion, chopped fine
1 jalapeno, diced (optional)
3 to 4 cloves garlic, minced
1 medium tomato, diced
1 tablespoon Garam Masala
2 teaspoons cumin
1 can coconut milk
Pinch of cayenne pepper (optional)
Salt, to taste

Directions: Chop stems and large leaves of Malabar spinach. Heat oil in a large sauté pan. Add onion, and jalapenos if using and cook until translucent. Add garlic and sauté for 1 more minute. Add tomato and spices. Stir and cook 2 to 3 minutes. Add Malabar spinach leaves and stems. Stir and add coconut milk and black-eyed peas.. Season with salt and stir again. Simmer 6 to 7 minutes or more, until flavors are blended. Specks of oil will be visible on top of the curry when it is done. If the curry looks too thick, add water and continue to simmer. Serve over rice.

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