I’m not much given to hyperbole (a lifetime of journalistic training) but I am head over heels crazy about this year’s garden discovery: Malabar spinach.
My friend Kyle told me about Malabar two years ago when we were exchanging garden gossip. I haven’t had much luck with regular spinach in our organic garden – the bugs chew it up whether we plant it in early spring or fall. I hadn’t been able to find Kyle’s elusive Malabar spinach until this summer, when I stumbled upon a package of seeds at our local nursery.
I planted six seeds in a large container in our garden and topped it with a 4-foot pillar for its vines to wend around. Fast forward to today: We have spinach vines growing every which way out of that container.
What is this stuff? Malabar spinach is of Indian or Ceylon extraction, so it loves the hot weather here in Virginia. As the Cornell University website says, “It creeps when temperatures are cool, but leaps when the mercury hits 90 F.” Indeed.
This spinach has a slightly different consistency than cool-weather spinach. The smaller leaves are fine for a salad, but the bigger ones are best used in dishes that require chopped spinach. So bring on your creamed spinach or Indian spinach recipes – we are deliciously flush with Malabar !
Sandy Johnson is a journalist and a gardener, equally passionate about both. She lives in Alexandria, VA. Visit her on her blog, Grassroots & Gardening.