Can I use Malabar spinach instead of spinach? The key differences you need to know

January 5, 2026 •

3 min read

While traditional spinach ($Spinacia oleracea$) bolts in hot weather, Malabar spinach ($Basella alba$) thrives, making it a popular summer substitute. This often leads gardeners and home cooks to wonder, "Can I use Malabar spinach instead of spinach?" and the answer depends on your recipe.

Quick Summary

Malabar spinach can be a viable substitute for regular spinach, especially in cooked dishes where its mucilaginous quality acts as a thickener. Different flavor profiles and textures affect raw use.

Key Points

Yes, but with caveats: Malabar spinach can substitute for true spinach, but its unique flavor and texture require careful consideration, especially in cooked dishes.
Heat-tolerant alternative: Unlike standard spinach which bolts in hot weather, Malabar spinach thrives in the heat and humidity of summer, making it a reliable warm-weather green.
Raw vs. cooked texture: When cooked, Malabar spinach leaves and stems can develop a mucilaginous, or slightly slimy, texture, which some find unappealing.
Flavor profile: While both greens have a mild flavor, Malabar spinach offers a slight peppery, citrusy note, particularly when eaten raw.
Great for thickening: Its mucilaginous nature makes Malabar spinach an excellent natural thickening agent for soups, stews, and curries.
Best raw in salads: For raw applications, stick to the younger, more tender leaves of Malabar spinach to avoid the thicker, mucilaginous texture.
Culinary fit matters: Consider the final dish's desired texture when substituting; Malabar spinach is not a 1:1 replacement for all recipes.

What's the Real Difference Between Malabar Spinach and True Spinach?

Despite its name, Malabar spinach is not botanically related to true spinach; it belongs to the Basellaceae family, while true spinach is in the Amaranthaceae family. This distinction leads to differences in growth, flavor, and texture, influencing how they can be used interchangeably.

Appearance, Flavor, and Texture

Malabar spinach is a thick, vine-like plant suited for hot climates, with glossy, succulent leaves that have a slight peppery and citrus taste when raw. True spinach has a milder, earthy flavor and delicate leaves that grow low to the ground. A key difference is their texture when cooked: true spinach wilts considerably, while Malabar spinach remains substantial and can become slightly viscous due to its mucilage content, similar to okra.

Growing Conditions

Gardeners appreciate Malabar spinach as a summer alternative because true spinach struggles in the heat, bolting and turning bitter. Malabar spinach, however, flourishes in warm, humid conditions and can be harvested throughout the summer, even grown vertically on a trellis.

Nutritional Value

Both greens are nutritious but offer slightly different benefits. Malabar spinach is rich in vitamins A and C, as well as iron, calcium, and potassium, providing more vitamin C than regular spinach. True spinach is known for vitamins A and C, folate, and iron. Both contain oxalates.

How to Successfully Substitute Malabar Spinach

Substituting Malabar spinach for true spinach requires understanding its unique characteristics rather than a simple 1:1 replacement.

For Cooked Dishes

Stews and Curries: Its ability to hold shape and its natural thickening quality make Malabar spinach ideal for soups, stews, and curries like dal.
Stir-Fries: Malabar spinach adds a fleshy, chewy texture to stir-fries. Cook it briefly alongside other vegetables.
Sautéing: Sauté briefly and consider adding acidity, like lime juice, to enhance the flavor.

For Raw Applications

Salads: Young, tender Malabar spinach leaves add a crisp, succulent texture and a hint of peppery, citrus flavor to salads.
Smoothies: Its mild flavor and thick leaves make it a good addition to green smoothies.

Comparison: Malabar Spinach vs. True Spinach


Feature	Malabar Spinach	True Spinach
Botanical Family	Basellaceae	Amaranthaceae
Growth Habit	Vining plant, grows vertically	Low-growing, leafy annual
Heat Tolerance	Thrives in hot, humid weather	Bolts and turns bitter in heat
Flavor (Raw)	Mild, slightly peppery, citrus notes	Earthy, mild
Texture (Cooked)	Thick, fleshy, can be mucilaginous	Delicate, soft, wilts significantly
Best For	Soups, stews, curries, stir-fries	Salads, pasta dishes, quick sautés
Nutrients	High in Vitamins A and C, calcium, iron	Rich in Vitamins A and C, folate, iron

Conclusion: Choosing the Right Green for Your Recipe

While Malabar spinach can substitute for true spinach, its different texture and flavor mean it's not a direct replacement in every dish. Its mucilaginous quality is beneficial for thickening cooked dishes like stews, but for raw uses, the tender young leaves are best. Understanding these distinctions allows you to effectively use this heat-loving green.

Learn more about growing this versatile green from an authoritative source like {Link: University of Florida's IFAS Extension https://edis.ifas.ufl.edu/publication/HS1371}.

Key considerations when using Malabar spinach

Yes, but with caveats: Malabar spinach can substitute for true spinach, but its unique flavor and texture require careful consideration.
Heat-tolerant alternative: Malabar spinach thrives in heat and humidity, unlike standard spinach which bolts.
Raw vs. cooked texture: Cooked Malabar spinach can become mucilaginous, which some find unappealing.
Flavor profile: Malabar spinach has a slight peppery, citrusy note, especially raw.
Great for thickening: Its mucilaginous nature helps thicken soups and stews.
Best raw in salads: Use younger, tender leaves for salads to avoid the mucilaginous texture.
Culinary fit matters: Consider the desired texture of the dish; it's not a 1:1 replacement for all recipes.

Frequently Asked Questions

Malabar spinach has a mild, slightly peppery flavor with citrus undertones, particularly when eaten raw. When cooked, its flavor becomes milder and earthier.

This is due to its high mucilage content, a naturally occurring substance similar to what is found in okra. Overcooking can sometimes exacerbate this texture.

Yes, the young, tender leaves of Malabar spinach are excellent in salads, offering a mild, crisp texture. It is recommended to use the smaller leaves for the best raw experience.

Malabar spinach is highly nutritious, often containing more vitamin C and sometimes more vitamin A than regular spinach, along with other vitamins and minerals. For some nutrients, their profiles are comparable.

No, Malabar spinach is thicker and fleshier than regular spinach and does not wilt down as much when cooked, maintaining more of its structure and bite.

The primary difference is appearance, with $Basella alba$ having green stems and $Basella rubra$ having red or purple stems. Their flavor profiles and culinary uses are very similar, though the red variety is often considered more ornamental.

It can be found at some farmers markets or Asian grocery stores. However, it is most commonly grown in home gardens, as it is not a large-scale commercial crop in many regions.

Malabar spinach is generally safe for consumption, but it does contain oxalates. Individuals with a history of kidney stones should moderate their intake and consult a doctor, as high levels of oxalates can contribute to stone formation.