Malabar greens is a perennial vine originally from tropical Asia and Africa that is widely used as a leaf vegetable. It is also known as Ceylon spinach, vine spinach, creeping spinach or buffalo spinach. There are green and red stem varieties. It can be grown as a Spring/Summer annual form seeds or cuttings. The shoots and leaves can be harvested continuously and taste like conventional spinach. They can be eaten raw or cooked - lightly steamed, or used in stir-fries. They can be grown in large pots using a ring of wire mesh for support. They can also be grown up a fence or on a trellis or frame in the garden. Sow the seeds well spaced. They will germinate in 2-3 weeks.
Cook the shoot tips and leaves by tossing with garlic and other greens in a hot pan with olive oil for a minute or two. Light spinach it should only be lightly cooked. The berries yield a red dye that can be used to colour desserts, cakes and jelly. It is delicious addition to other greens in tossed salads.
Seed Depth: Plant seeds about 10 mm (1/2 inch) in prepared areas or large pots with supporting wire frames or trellises. Scarify the seed helps germination. Sow seeds 2-3 weeks after the last frost is expected. Can be started in pots earlier and transplanted. Can be grown from cuttings.
Space between plants: Space plants about 20-30 cm (9-12 inches) apart. Space rows at 30-50 cm (12-18 inches)
Harvest Time: Harvest in about 4-6 weeks. Leaves and shoots can be picked continuously as the vines grow
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