What is the difference between spinach and Malabar spinach?

January 7, 2026 •

3 min read

While both are known as 'spinach,' Malabar spinach is not a true spinach and belongs to a completely different plant family. This crucial botanical distinction leads to major differences in taste, texture, and the climates in which these leafy greens thrive.

Quick Summary

This guide outlines the key differences between true spinach and Malabar spinach, covering their botanical relationships, ideal growing conditions, and unique culinary properties. Key distinctions include growth habit, flavor, texture, and heat tolerance.

Key Points

Botanical Families: True spinach is an Amaranthaceae, while Malabar spinach belongs to the Basellaceae family, meaning they are not closely related.
Growth Habits: Malabar spinach is a climbing, heat-loving vine, whereas true spinach is a low-growing plant that prefers cool weather and bolts in high temperatures.
Texture: When cooked, Malabar spinach has a distinct mucilaginous (slightly slimy) texture that true spinach does not.
Culinary Uses: Malabar spinach holds up well in soups and stews, while true spinach wilts much more quickly and is often preferred raw or for fast cooking.
Flavor Profile: Malabar spinach has a mild, peppery, citrus-like flavor, in contrast to the more earthy and iron-rich taste of true spinach.
Nutritional Value: Malabar spinach typically contains higher levels of vitamins A and C than true spinach.

Botanical Classification and Origin

True spinach, with the scientific name Spinacia oleracea, is a member of the Amaranthaceae family and is native to Central and Western Asia. It is an annual or biennial plant that grows as a low, leafy rosette. In contrast, Malabar spinach (Basella alba or Basella rubra) is not a true spinach and belongs to the Basellaceae family. This tropical, semi-succulent vine is native to South Asia and thrives in hot, humid climates. The common name is a nod to its use as a spinach substitute in warm-weather regions where true spinach cannot grow.

Growth Habits and Environmental Preferences

The most significant functional difference lies in how and where these two plants grow. True spinach is a cool-weather crop that bolts (goes to seed) and turns bitter in the heat of summer. It is typically grown in the spring or fall in temperate climates. Malabar spinach, on the other hand, is a fast-growing, heat-loving vine.

Growing Conditions:

Malabar Spinach: Thrives in hot, humid weather and grows best in temperatures above 80°F. It grows vertically, requiring a trellis, fence, or other support structure to climb, often reaching up to 10 feet in length. Consistent moisture is necessary to prevent premature flowering and bitter leaves.
True Spinach: Prefers cooler temperatures and can tolerate light frosts. It grows as a low-lying plant, maturing relatively quickly in spring or autumn. It is intolerant of extreme heat, which causes it to bolt and produce a less palatable flavor.

Distinct Culinary Characteristics

While both greens can be used similarly, their unique textures and flavors mean they excel in different dishes.

Key Culinary Differences:

Texture: Malabar spinach has thicker, more fleshy, and semi-succulent leaves than the delicate leaves of true spinach. When cooked, Malabar spinach becomes slightly mucilaginous or "slimy," similar to cooked okra. True spinach wilts quickly and has a more tender texture that lacks this slimy quality.
Flavor: Raw Malabar spinach offers a mild, slightly peppery or citrusy flavor. Cooked Malabar spinach tastes more like true spinach but holds its structure better. True spinach has a more earthy, iron-rich taste that can become slightly bitter when cooked too long.
Best Uses: The robust nature of Malabar spinach makes it ideal for soups, stews, and curries where it can hold up to prolonged cooking without completely dissolving. True spinach is best used in shorter cooking times, stir-fries, and is very popular raw in salads.

Comparison Table


Feature	True Spinach (Spinacia oleracea)	Malabar Spinach (Basella alba)
Plant Family	Amaranthaceae (formerly Chenopodiaceae)	Basellaceae
Growth Habit	Low-lying annual or biennial plant	Fast-growing tropical vine
Climate Preference	Cool weather; susceptible to bolting in heat	Hot, humid weather; thrives above 80°F
Texture	Tender and quick to wilt when cooked	Fleshy, semi-succulent; becomes mucilaginous when cooked
Flavor (Raw)	Earthy, often slightly metallic	Mild, with hints of pepper and citrus
Best Culinary Uses	Salads, quick sautés, dips, and pestos	Soups, stews, curries, and stir-fries
Nutritional Profile	Rich in vitamins A, C, and K, iron, and folate	Rich in vitamins A and C, calcium, iron, and potassium

Health Benefits and Nutritional Differences

Both greens are nutrient-dense and offer valuable health benefits, though their specific compositions differ.

Nutritional highlights for Malabar spinach:

Higher Vitamins A and C: Contains significantly higher amounts of Vitamins A and C compared to true spinach.
Rich in antioxidants: High levels of beta carotene and lutein help protect against cellular damage.
Good source of minerals: Provides calcium, potassium, magnesium, and iron.

Nutritional highlights for true spinach:

Rich in Vitamin K: Contains a very high concentration of Vitamin K, important for blood clotting and bone health.
Source of Iron and Calcium: Though high in iron and calcium, the presence of oxalates can inhibit their absorption when eaten raw. Cooking can help reduce these oxalates.

Conclusion: Choosing the Right Green

The choice between spinach and Malabar spinach depends on your climate and culinary goals. For cool-weather gardening and quick-cooking dishes, true spinach is the classic choice. For gardeners in hot, humid climates seeking a robust, leafy green that thrives in summer heat, Malabar spinach is an excellent, prolific alternative. Whether you prefer the tender, earthy leaves of true spinach or the peppery, succulent vines of Malabar, both offer a wealth of nutrients and culinary versatility. Learn more about the cultivation of Malabar spinach from the University of Florida's IFAS Extension.

Frequently Asked Questions

Malabar spinach is notably richer in vitamins A and C compared to true spinach, but both are very nutritious leafy greens. The 'healthier' option depends on which specific nutrients are prioritized.

While often used as a substitute, Malabar spinach's thicker, mucilaginous texture when cooked will affect the final result, especially in recipes like salads or delicate sautés. It is a better substitute for dishes like soups, stews, and curries.

Malabar spinach is called vine spinach because it grows as a vigorous, climbing vine that can reach considerable lengths, unlike the low-growing habit of true spinach.

To minimize the mucilaginous texture, add Malabar spinach at the very end of cooking, use it in stir-fries with other ingredients, or use younger, smaller leaves.

True spinach is a cool-season crop that struggles in heat, while Malabar spinach is a tropical perennial (often grown as an annual) that thrives in hot, humid weather.

Yes, young Malabar spinach leaves are edible raw and can be used in salads, offering a crisp, peppery flavor.

There are two main varieties of Malabar spinach: Basella alba with green stems and Basella rubra with reddish-purple stems. Both varieties are edible.

Cooking true spinach can help reduce its high oxalate content, which can inhibit the absorption of minerals like calcium and iron. This makes its nutrients more bioavailable.