Rubra Malabar Spinach is a striking vining plant with deep red stems and foliage that produces delicate flowers from summer through fall. Despite its common name, it's not a true spinach but a tender perennial in zones 9 and warmer, reaching 3 to 6 feet tall when given support. The plant thrives in full sun with moderate water, making it an elegant addition to warm-climate gardens where it can climb and sprawl across trellises or containers.
1
Full Sun
Moderate
9-9
72in H x 36in W
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High
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The deep crimson-red coloring of its stems and leaves sets this plant apart visually, offering ornamental appeal alongside edible potential. It demands consistent moisture to stay in peak condition and resists major pests and diseases entirely, making it remarkably trouble-free to grow. In warmer zones, it flowers prolifically from early summer through late fall, extending garden interest long after other plants fade.
Though called spinach, the succulent leaves and tender stems are eaten fresh or cooked. They're used in salads, stir-fries, and cooked green preparations across tropical and subtropical cuisines. The plant's dual appeal as both ornamental and edible makes it valuable in small-space gardens where beauty and productivity serve the same purpose.
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Nick the seeds or soak them overnight, then sow indoors 6 to 8 weeks before your last frost date. Keep seedlings at 68°F and maintain consistent moisture. Transplant to larger containers once they develop true leaves.
Transplant seedlings outdoors 2 weeks after your last frost date, once soil has warmed. Space plants 1 inch apart. Harden off seedlings gradually by exposing them to outdoor conditions over 7 to 10 days before final planting.
Direct sow seeds 2 weeks after your last frost date when soil temperature reaches at least 65°F. Sow seeds at the surface or barely cover them. Germination takes 14 to 21 days.
Harvest leaves and tender stems once the plant is established and actively growing. Pinch or cut young growth from the tips to encourage bushiness and continued leaf production. Leaves can be harvested individually or entire stem sections cut for cooking. The plant will continue producing harvestable foliage throughout its flowering season.
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