Ceylon Spinach (Basella alba or Basella rubra), also known as Malabar Spinach, is a fast-growing, heat-loving leafy green perfect for Australian summers. With its thick, glossy leaves and climbing vine habit, it thrives when other spinach varieties wilt in the heat. Both ornamental and edible, this vigorous vine produces lush growth all season long and can be harvested repeatedly. Popular in Asian, Indian, and African cuisines, it’s a delicious, nutritious addition to kitchen gardens and edible landscapes alike.
In this guide, we’ll explore everything you need to know about Ceylon Spinach: how it grows, how it compares to regular spinach, its culinary uses, nutrition, varieties, and how to grow it at home. Whether you’re a beginner or an experienced gardener, Ceylon Spinach is an easy, productive crop that adds flavour and beauty to any garden.
Table of Contents
What is Ceylon Spinach?
Ceylon Spinach, also called Malabar Spinach, is a tropical vine vegetable prized for its thick, glossy leaves and high productivity in warm climates. It belongs to the Basellaceae family and thrives in heat and humidity, unlike traditional spinach which prefers cooler weather.
Plant type: Fast-growing perennial vine (grown as an annual in temperate zones)
Other Common Names: Malabar Spinach, Indian Spinach, Vine Spinach, Pui Saag, Basella, Red Vine Spinach.
This edible vine grows up to 2–3 metres long and produces tender, mildly flavoured leaves that are slightly mucilaginous when cooked — similar to okra. It grows rapidly and regrows after harvest, making it a perfect pick-and-come-again green for summer gardens.
- Leaves: Heart-shaped, glossy, thick-textured leaves suitable for raw or cooked dishes.
- Stems: Soft and succulent, green or red depending on the variety.
- Flowers and fruit: Small pink/white flowers and purple berries, not typically eaten. Flowers are usually produced in dry conditions, which means that flowers do not always appear in wet, humid and tropical conditions.
Why Grow Ceylon Spinach?
Unlike regular spinach, which bolts in hot weather, Ceylon Spinach thrives in it. It loves full sun, rich moist soil, and warm conditions — perfect for most of Australia’s growing zones.
- Heat-tolerant: Grows through summer when other greens fail
- Fast-growing and productive: Regular picking promotes more growth
- Great for containers or trellises: Perfect for vertical or small-space gardens
- Highly ornamental: Adds beauty with green or red vines
Main Varieties
There are two main types of Ceylon Spinach grown in home gardens:
- Basella alba (Green Stem Type): Pale green stems and leaves, milder taste, common in South Asian cuisine.
- Basella rubra (Red Stem Type): Reddish-purple stems with green-purple leaves. More decorative, slightly stronger flavour.
Horticultural use: Cultivars are selected for stem colour, leaf size, growth habit, and regional adaptability. Basella rubra is often chosen for edible landscaping, while Basella alba is favoured for yield and market use. Seed saving is common in home and subsistence gardens across Asia and Africa.
How to Grow Ceylon Spinach
Malabar Spinach is very easy to grow, especially in warm weather. It prefers full sun and needs support to climb. This leafy vine can be grown in the ground, pots, or raised beds. Keep the soil moist and harvest regularly to encourage fresh growth.
- Climate: Tropical, subtropical, warm temperate
- Sow Time: Spring to early autumn
- Position: Full sun to part shade
- Soil: Moist, well-drained soil enriched with compost
- Spacing: 30–40 cm between plants
- Harvest: 6–8 weeks after sowing; pick leaves and tips regularly
Find out more information on growing Ceylon (Malabar) Seeds here!
How is Ceylon Spinach Used in Cooking?
Malabar Spinach is popular in Indian, Southeast Asian, and African dishes. It can be used raw or cooked, and the texture becomes soft and silky when heated. Both the leaves and shoots of Malabar Spinach are edible, and have a mild, slightly peppery flavour. The young leaves can be eaten raw in salads or used similarly to spinach — boiled, steamed, stir-fried, or added to soups, curries, and tofu dishes. Click here to find tasty recipes for Ceylon (Malabar) Spinach.
Because the leaves have a mucilaginous texture (slightly slippery, like okra), they are often used as a natural thickener in soups and stews. This makes them especially useful in warm-climate cooking where hydration and gut-friendly food are important.
Start Growing Ceylon Spinach Today!
Buy Ceylon Spinach Seeds and enjoy a delicious, decorative leafy green perfect for warm Australian gardens. Have more questions about this versatile, tropical vegetable? Head to our ‘FAQs for Ceylon (Malabar) Spinach’
