{"product_id":"roter-malabarspinat-indischer-spinat-basella-alba-rubra","title":"Red Malabar Spinach\/Indian Spinach (Basella alba 'rubra')","description":"\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_9e0d05575d66e677\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003eWhen summer days get hotter and regular garden spinach has long since bolted, this exotic climbing artist really starts to shine! Red Malabar spinach is not only an absolute enrichment for your diet but also a spectacular eye-catcher for your garden, balcony, or terrace. With its vibrant crimson tendrils and juicy, glossy leaves, it brings color, flavor, and an extra portion of tropical flair directly to your home.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eScope of delivery:\u003c\/b\u003e One plant per 7cm pot.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"2\"\u003eOrigin, Tradition \u0026amp; Special Features: The Heat-Loving Climbing Wonder\u003c\/h3\u003e\n\u003cp data-path-to-node=\"3\"\u003eOriginally, red Malabar spinach (\u003ci data-path-to-node=\"3\" data-index-in-node=\"44\"\u003eBasella alba 'Rubra'\u003c\/i\u003e), often called \u003cb data-path-to-node=\"3\" data-index-in-node=\"113\"\u003eCeylon spinach\u003c\/b\u003e or \u003cb data-path-to-node=\"3\" data-index-in-node=\"131\"\u003eIndian spinach\u003c\/b\u003e due to its Asian roots, comes from the warm, humid tropics of India and Southeast Asia. There, it's not just a vegetable, but a historically deeply rooted staple food! In traditional Indian cuisine, it goes into aromatic lentil dals daily, is fried into crispy pakoras, or stewed with potatoes and mustard seeds into hearty curries. In the Philippines, where the plant is called \"Alugbati,\" it's the indispensable base for traditional, warming vegetable stews. Additionally, this climbing wonder has a firm place in Ayurvedic health teachings, where it is highly valued for its slightly cooling and digestion-promoting effects.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eUnlike our native spinach, it loves full sun and high summer temperatures. Botanically, it's not a true spinach, but it's used in the kitchen in a very similar way – with the great advantage that it provides you with an abundant harvest precisely when conventional leafy greens falter in the summer heat.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eRed Tendrils and Impressive Growth Height\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eBe sure to give this vigorous plant a trellis, an espalier on a house wall, or a few sturdy strings. The deep red, strong shoots elegantly twine upwards and easily reach a \u003cb data-path-to-node=\"6\" data-index-in-node=\"243\"\u003egrowth height of 2 to 3 meters within a summer – and under good, warm conditions, it even climbs significantly higher (4 meters and more are not uncommon!)\u003c\/b\u003e. The combination of wine-red stems and glossy dark green, fleshy leaves makes this vigorous perennial an edible feast for the eyes and a perfect, fast-growing privacy screen. In late summer, it also adorns itself with small, delicate white-pink flowers, from which deep violet berries later develop.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eCare \u0026amp; Overwintering\u003c\/h3\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eCare:\u003c\/b\u003e As a tropical plant, Ceylon spinach loves a full sun, warm, and sheltered location. Plant it in loose, nutrient-rich soil. Since it grows extremely fast and produces a lot of foliage, it is very thirsty and hungry. Water it regularly on hot days (without causing waterlogging) and feed it every few weeks with a good organic fertilizer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eOverwintering:\u003c\/b\u003e Since it absolutely cannot tolerate frost, Malabar spinach is often mistakenly grown as an annual plant here. However, it is naturally a perennial! You can easily overwinter it: as soon as temperatures drop below 10 °C in autumn, prune the long tendrils generously and bring the pot indoors. In a bright location at about 15 °C (for example, in the stairwell, by a bright bedroom window, or in a conservatory), it will easily survive the cold season and sprout vigorously again next spring.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"9\"\u003eInto the Kitchen – What to Do with Your Harvest:\u003c\/h3\u003e\n\u003cp data-path-to-node=\"10\"\u003eThe heart-shaped leaves are wonderfully crisp, almost succulent-like juicy, and have a mild, slightly earthy aroma with a delicate, fresh citrus note. Harvesting is ongoing: simply snap off the leaves or the soft, upper shoot tips directly.\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eThe Juicy Summer Salad:\u003c\/b\u003e The young, tender leaves taste fantastic raw. Their fleshy texture gives mixed salads a great bite and they don't wilt as quickly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eFrom the Wok:\u003c\/b\u003e Like real spinach, it can be wonderfully steamed or stir-fried in a hot wok. A huge advantage: it shrinks far less when cooked than regular spinach!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"0\"\u003eThe Natural Thickener:\u003c\/b\u003e Similar to okra or aibika, the leaves contain valuable plant compounds that, when cooked longer, naturally slightly thicken soups, dals, and curries.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"12\"\u003e\n\u003ch3 data-path-to-node=\"13\"\u003eRecipe Tip: Quick Sesame Garlic Spinach from the Wok\u003c\/h3\u003e\n\u003cp data-path-to-node=\"14\"\u003eSince the leaves are so wonderfully fleshy, they are best prepared Asian-style in a wok. The super-short searing preserves the Ceylon spinach's great color and crisp bite.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"16\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e1 large bowl of Red Malabar Spinach \/ Ceylon Spinach (fresh leaves and soft shoot tips, washed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e3 cloves of garlic (sliced thinly)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e1 tbsp light sesame oil (or peanut oil for frying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,3,0\"\u003e2 tbsp soy sauce\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,4,0\"\u003e1 tsp toasted sesame seeds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,5,0\"\u003eOptional: a squeeze of lime juice or a little chili\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"17\"\u003e\u003cb data-path-to-node=\"17\" data-index-in-node=\"0\"\u003ePreparation:\u003c\/b\u003e\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"18\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-path-to-node=\"18,0,0\" data-index-in-node=\"0\"\u003ePrepare:\u003c\/b\u003e Drain the washed spinach well. If leaves are large, cut them in half; leave shoot tips whole.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-path-to-node=\"18,1,0\" data-index-in-node=\"0\"\u003eFlavor:\u003c\/b\u003e Heat the wok or a large pan until very hot. Add the oil and fry the garlic slices (and chili, if using) for a few seconds until golden – be careful not to let it turn bitter!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,2,0\"\u003e\u003cb data-path-to-node=\"18,2,0\" data-index-in-node=\"0\"\u003eToss:\u003c\/b\u003e Add the moist Ceylon spinach to the wok. Toss everything vigorously. It needs a maximum of 2 to 3 minutes. It should only wilt slightly but still have structure in the middle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,3,0\"\u003e\u003cb data-path-to-node=\"18,3,0\" data-index-in-node=\"0\"\u003eDeglaze:\u003c\/b\u003e Deglaze with soy sauce, remove immediately from the heat, and arrange on a platter.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,4,0\"\u003e\u003cb data-path-to-node=\"18,4,0\" data-index-in-node=\"0\"\u003eGarnish:\u003c\/b\u003e Finish with toasted sesame seeds and a squeeze of fresh lime juice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"19\"\u003eBring this visual and culinary highlight to your garden bed or balcony! Red Malabar spinach will reward you with rapid growth, vibrant colors, and a delicious, crisp harvest that you'll enjoy well into autumn.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":55618925756801,"sku":null,"price":4.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/mage_imgkfgimgkfgimgk.png?v=1777798481","url":"https:\/\/pflanzenwelten-heinek.de\/en\/products\/roter-malabarspinat-indischer-spinat-basella-alba-rubra","provider":"Pflanzenwelten Andre Heinek ","version":"1.0","type":"link"}