Red Malabar Spinach Seeds Growing Zone: Red Malabar Spinach, scientifically known as Basella alba 'Rubra', is a warm-season leafy green that thrives in USDA Hardiness Zones 9-11. It requires temperatures above 70F (21C) to germinate and grow successfully. How to Grow Red Malabar Spinach Seeds: Seed Starting: Start Red Malabar Spinach seeds indoors 4-6 weeks before the last frost date in your area, or directly sow them outdoors after all danger of frost has passed. Plant the seeds 1/4 inch deep in well-draining soil, keeping the soil consistently moist until germination, which typically occurs within 7-14 days. Transplanting: Once the seedlings have developed several sets of true leaves, transplant them to their permanent location. Choose a spot with full sun to partial shade and fertile, well-draining soil. Space the plants approximately 12-18 inches apart to allow for proper growth. Growing Conditions: Red Malabar Spinach prefers warm temperatures and consistent moisture. Water the plants regularly, ensuring the soil remains evenly moist but not waterlogged. Mulching around the plants can help retain moisture and suppress weed growth. Support: Provide support for the Red Malabar Spinach vines by installing trellises, stakes, or other structures. This will prevent the vines from sprawling on the ground and reduce the risk of disease. Maintenance: Monitor the plants for pests such as aphids, spider mites, and caterpillars, and treat them promptly if detected. Regularly prune the vines to remove any dead or diseased foliage and encourage proper air circulation. Harvesting Time: Red Malabar Spinach can be harvested once the leaves have reached a usable size, typically around 60-70 days after planting. Harvest the leaves by cutting them from the vine as needed, leaving the stems intact to continue producing new growth. The best time to harvest is when the leaves are young and tender, before they become tough or bitter. Uses of Red Malabar Spinach: Red Malabar Spinach is valued for its vibrant red stems and lush green leaves, which have a mild, slightly tangy flavor. The leaves can be eaten raw in salads or sandwiches, or cooked in stir-fries, soups, and curries. Red Malabar Spinach is also commonly used as a leafy green substitute for spinach or kale in recipes. Rich in vitamins A and C, as well as iron and calcium, Red Malabar Spinach is a nutritious addition to any diet and is prized for its ornamental value as well as its culinary versatility.