Basella rubra, commonly called red Malabar spinach, is an edible perennial vine in the Basellaceae family. Basella rubra is native to the tropics of Africa and Asia where it is commonly consumed as a leaf vegetable in a wide variety of dishes. The leaves can also be consumed raw and are quite nutrient dense containing a variety of vitamins and minerals and also have a high protein content. The red pigments in the leaves of the red cultivars of Basella rubra have been used to make dyes in China. The leaves are deep green, tender, thick, and succulent-like, that grow out of thick red stems that can climb up to 10 feet tall in warm climates. Even though the plant is not closely related to spinach, the leaves have a remarkably similar taste and texture. Basella rubra is a relatively easy to grow species that is tolerant of humidity and is resistant to pest insects. Basella rubra is hardy to zone 7+ as an annual and zone 10+ as a perennial.
Basella rubra seeds will germinate faster and more reliably after a scarification pretreatment. To scarify the seeds, scratch the seed coat with a nail file or sandpaper to allow water to penetrate into the seed. Soak the seeds in warm water for 24 hours prior to planting regardless if scarification was performed. After soaking, plant the seeds ¼ inch deep into a well draining potting soil mix. Keep the soil moist, but not soaking wet, and keep around 65°F to 75°F for best results. Germination typically takes 2-5 weeks to occur. Even with optimal conditions, seed germination may be slow and sporadic.
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