Forget everything you know about regular spinach. Malabar spinach isn’t just a leafy green; it’s a beautiful, climbing vine with thick, glossy, heart-shaped leaves that practically shine in the sun. Head to a pick-your-own farm in the Netherlands this summer (they love the heat), and you’ll find these lush plants sprawling over trellises. The best part? The leaves are crisp, slightly succulent, and have a mild, almost citrusy flavor—no bitterness here.

Picking the Perfect Vine Grab a basket and get ready to be the most popular person in the group. The trick is to pick the young, tender leaves and the top 15–20 cm of the growing tips (the stems snap easily). Avoid the older, larger leaves as they can be a bit chewy. It’s a shame to just pluck leaves; instead, give the vine a gentle tug and clip off the soft tips. You’ll be amazed how much grows back, so harvest liberally. It’s the perfect activity for a sunny afternoon with friends—just be warned, the stems exude a clear, sticky sap that will make your fingers feel like you’ve been crafting with glue. Bring wet wipes.

What to do when you get home This green is a superstar in the kitchen because it doesn’t wilt into a sad, watery puddle like regular spinach. It holds its shape beautifully. Wash it well, chop it, and use it raw in salads (the thick leaves are amazing with a tangy vinaigrette), stir it into soups at the last minute, or sauté it with garlic and olive oil for a side dish that still has bite.

Two Cooking Recipes

1. Spicy Malabar & Peanut Stir-Fry

  • Heat 1 tbsp coconut oil in a wok. Add 1 chopped red chili, 2 minced garlic cloves, and a handful of crushed peanuts.
  • Toss in 2 big handfuls of washed Malabar spinach (leaves and tender stems).
  • Stir-fry on high heat for about 2–3 minutes until the leaves are just wilted but still bright.
  • Splash with 1 tbsp soy sauce and a squeeze of lime. Serve over jasmine rice. The peanuts add crunch, the spinach stays firm—utterly addictive.

2. Creamy Malabar & Potato Curry (Aloo Palak style)

  • Boil and cube 3 potatoes. In a pan, fry 1 diced onion, 1 tsp cumin seeds, and 1 tsp turmeric in ghee.
  • Add the potatoes, 1 cup coconut milk, and a handful of chopped Malabar spinach stems (they’re the best part).
  • Simmer for 5 minutes, then stir in 3 packed cups of leaves and cook for 3 more minutes.
  • Season with salt and garam masala. The spinach doesn’t turn to mush, giving you a lovely, chunky texture.

One Cocktail Recipe: The Malabar Mule The mild, slightly grassy sweetness of Malabar spinach works magic in a drink. You won’t taste the spinach, but you’ll get a gorgeous green hue.

  • Muddle 6 large Malabar spinach leaves with 20 ml fresh lime juice and 1 tsp simple syrup in a highball glass.
  • Fill the glass with ice, add 50 ml gin or vodka, and top up with ginger beer.
  • Stir gently, then garnish with a whole, small, perfect leaf floating on top. It’s refreshing, a little grassy, and the color is a total Instagram moment.