Basella alba or Malabar Spinach is an edible perennial or vegetable that is not a member of the spinach family but resembles it in looks and taste.
It grows as a herbaceous vine that needs support from a trellis or frame as it can extend as far as ten metres if left untrimmed. But like many soft stemmed climbers, this plant responds when the tips are pinched out or it is trimmed by becoming more bushy.
As a result it is perfect for on-going harvesting, just collecting the richly succulent, heart-shaped, green leaves as required to eat raw or cooked. They are rich in vitamins A, B and C, iron and calcium.
Growing strongly from spring through to autumn it would be ready for its first harvest in late spring then whenever needed for many months afterwards. Just snip off the leaves and soft stems and treat just like normal Silverbeet or English Spinach.
Malabar spinach is not as bitter as regular spinach having lower levels of oxalic acid and younger leaves are better to eat than older ones, being softer and less stringy.
These plants prefer a warmer climate though most of Australia will be suitable apart from areas where winter nights get frosty or close to it.
In late summer it will produce flowers which mature to dark berry fruits that resemble blackberries but without the string, tart taste. They are edible and go well with some yoghurt.