Malabar Spinach (Poi)
Malabar spinach, also known as Poi, is a tropical vine native to the Indian Subcontinent. Other names it goes by are Vietnamese Spinach, Ceylon spinach, Basella, Saan Choy (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian); alugbati (Filipino).
Malabar Spinach is a fast growing, heat tolerant vine that can grow over 30 feet in length. The leaves have a mucilaginous texture with a slight lemon and pepper flavor. When cooked, the mucilaginous texture disappears and the flavor resembles spinach, but doesn’t wilt, as is common with spinach. Try them in Pakoda (Bhajia)!
It does best in a location with some slight shade and will continue to sprawl over a trellis through the years (Zone 10 only). Can be grown in containers. Red Stemmed berries can be used for dye.
Start seeds indoors 4 weeks before planting outside or wait until nighttime temperatures are above 50 degrees to direct seed.
25 seeds per packet.
Malabar spinach, also known as Poi, is a tropical vine native to the Indian Subcontinent. Other names it goes by are Vietnamese Spinach, Ceylon spinach, Basella, Saan Choy (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian); alugbati (Filipino).
Malabar Spinach is a fast growing, heat tolerant vine that can grow over 30 feet in length. The leaves have a mucilaginous texture with a slight lemon and pepper flavor. When cooked, the mucilaginous texture disappears and the flavor resembles spinach, but doesn’t wilt, as is common with spinach. Try them in Pakoda (Bhajia)!
It does best in a location with some slight shade and will continue to sprawl over a trellis through the years (Zone 10 only). Can be grown in containers. Red Stemmed berries can be used for dye.
Start seeds indoors 4 weeks before planting outside or wait until nighttime temperatures are above 50 degrees to direct seed.
25 seeds per packet.
Malabar spinach, also known as Poi, is a tropical vine native to the Indian Subcontinent. Other names it goes by are Vietnamese Spinach, Ceylon spinach, Basella, Saan Choy (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian); alugbati (Filipino).
Malabar Spinach is a fast growing, heat tolerant vine that can grow over 30 feet in length. The leaves have a mucilaginous texture with a slight lemon and pepper flavor. When cooked, the mucilaginous texture disappears and the flavor resembles spinach, but doesn’t wilt, as is common with spinach. Try them in Pakoda (Bhajia)!
It does best in a location with some slight shade and will continue to sprawl over a trellis through the years (Zone 10 only). Can be grown in containers. Red Stemmed berries can be used for dye.
Start seeds indoors 4 weeks before planting outside or wait until nighttime temperatures are above 50 degrees to direct seed.
25 seeds per packet.
