Warm-weather spinach substitute #2.
You might wonder for a moment about the poor timing of my warm-weather greens posts this week. This is definitely not the time to get anyone excited about planting this stuff, but this has been the best time to take photos!
The cooler weather has made way for the Malabar spinach to flower and produce these dark little berries, or seed.
Malabar spinach, like the Magenta Spreen lambsquarters in the previous post, is not actually a true spinach, but it works well as a substitute. They both thrive in heat and can be eaten both raw and cooked. I am a little biased towards the Malabar spinach, though. This stuff I can eat straight off the vine; it’s so crunchy and clean. It works well in stir fry, too. It actually holds up better than true spinach. It does have a mucilaginous texture somewhat similar to okra, but I never really noticed it when used in stir-fry. When eating it fresh, straight off the vine, it takes about five or six good leaves before I notice it. Doesn’t keep me from continuing to eat it. A Vietnamese neighbor told me that he used it to thicken soups.
A word of warning, though. It really does thrive in the heat. It loves it… and plenty of water. This crazy plant grabbed on to the patio posts and started taking over my neighbors balcony. I’m definitely growing this again next year, so I’m saving the seeds from the little dark berries now. Good stuff!
cowpeasinapot 