DESCRIPTION: B. alba is known by many common names. These are Malabar Spinach, Indian Spinach, Malabar Nightshade, Pasali and Pu-tin-choi. Malabar Spinach is one of the best hot-weather greens for cooking. This plant is a regular food item in tropical Africa and southeast Asia, where it originated. Its glutinous texture when cooked takes some getting use to, but the strong flavor is pleasant. These plants are low growing and send out runners, which are clothed with good sized, tasty, thick, dark green leaves. By the end of the season, the runners can grow up to 2 feet long in the North. In the South, they will grow much longer.
POTTING: Plants should be spaced 6 to 12 inches apart. They may also be grown in 5 to 10 gallon tubs and the runners trained up short trellises. In hot climates, afternoon shade should be provided and protection from cold winds elsewhere. The plants are very tender to frost. The tender, young leaves and runner tips are taken; older leaves are tough and fibrous. They may be cooked alone or with meat or poultry. Mix tiny leaves sparingly with other greens in salads.
PROPAGATION: If your growing season is short, start seeds indoors at a 75- to 80-degree temperature and transplant after danger of frost has passed. Seeds may be sown directly outdoors in mild climates.
VARIETIES: Usually sold generically, one cultivar, Rubri, has a reddish tint to the leaves and stems.