Malabar Spinach Seeds

10 seeds
 
Malabar spinach is a tropical leafy green that was named after a coastal region in southwestern India. It is botanically not a true spinach yet it resembles it. The dark green, glossy, oval or heart-shaped leaves, and shoots can be eaten raw in salads or cooked. The taste of Malabar spinach is mild, similar to spinach, with peppery notes and a hint of citrus. Once cooked though, the texture is different from spinach. The thick, semi-succulent leaves become gluey.
 
 
 
 
                              How to Grow
1. Soaking:
Soak Malabar spinach seeds in water for 12-24 hours to soften the outer layer. 

Sowing Seeds:
Direct Sowing: Plant seeds 1/4 inch deep and 1-2 inches apart, with rows spaced 3 feet apart. 

Starting Indoors: Sow seeds in individual cells or peat pellets under grow lights or in a sunny windowsill. You can also wrap them in a wet towel and ziplock bag it.

Germination:
Malabar spinach seeds can take up to 3-4 weeks to germinate. 
Use a seedling heat mat to maintain soil temperatures between 75-85°F (24-29°C) during germination.  Or you can wrap them in a wet paper towel and put them in a ziplock bag.
Once seedlings emerge, remove the heat mat and provide 16-18 hours of light per day. 
Transplanting:
Malabar spinach plants can be transplanted outdoors about 3 weeks after the last frost when the soil temperature is consistently between 65-75°F (18-24°C). 
When transplanting, it's best to minimize root disturbance.


Cuttings:
Malabar spinach can also be grown from stem cuttings.