How to Grow Red Spinach
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Red Spinach
Emilia rubrum
vegetableRed spinach is a tropical leafy green with deep red or burgundy stems and veins that create striking visual appeal in the garden and kitchen. Also known as emilia or tassel flower, it produces edible leaves with a mild, slightly earthy flavor similar to spinach. The plant is heat-loving and grows quickly in warm climates.
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Example Red Spinach timeline · Pittsburgh, PA (Zone 6b)
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Plant Red Spinach
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Red Spinach
Around May 17≈ 30 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Red Spinach dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 10-11; can be grown as an annual in zones 8-9 with protection
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Germination
7-10 daysSeeds sprout with first true leaves appearing. Seedlings are delicate with thin stems.
Keep soil moist but not soggy. Maintain warm temperatures (70-80°F). Provide bright, indirect light. Thin seedlings to proper spacing once 2-3 inches tall.
Seedling to Early Growth
10-14 daysPlant develops 4-6 true leaves. Red coloration becomes visible in stems and veins. Growth is rapid in warm conditions.
Gradually increase light exposure. Keep soil consistently moist. Begin fertilizing with balanced, diluted liquid fertilizer every 2 weeks. Protect from strong winds.
Vegetative/Leaf Development
15-25 daysPlant forms a bushy mound of red-veined leaves. Stems thicken and deepen in color. Plant is actively growing and reaching harvest size.
Maintain consistent moisture and regular fertilization. Pinch off flower buds if harvesting only leaves. Remove any yellowing outer leaves. Monitor for pests in warm weather.
Flowering (optional)
Ongoing if allowedSmall red tassel-like flowers appear at branch tips if plant is left to flower. Flowers are decorative and also edible.
If keeping for flowers, reduce nitrogen fertilization to encourage blooming. Deadhead spent flowers to extend production. Continue regular watering.
Harvest
Continuous harvest for 2-3 monthsLeaves are full-sized, tender, and deeply colored. Plant may reach 12-24 inches tall depending on variety and conditions.
Begin harvesting outer leaves when plant is 6-8 inches tall. Harvest regularly to encourage bushy growth and prevent flowering. Morning harvest yields crispest leaves.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with neem oil or insecticidal soap; introduce parasitic wasps; yellow sticky traps; reflective mulch
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Increase humidity; mist foliage; spray with neem oil or sulfur; predatory mites; strong water spray
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Strong water spray to dislodge; neem oil or insecticidal soap; introduce ladybugs; reflective mulch
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Row covers; neem oil; insecticidal soap; remove infected leaves; reflective mulch
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Hand-pick; Bt (Bacillus thuringiensis) spray; neem oil; encourage birds and parasitic wasps
Uses
Nutritious salad greens and cooked vegetable
CulinaryRed spinach leaves can be eaten raw in salads where they provide mild, earthy flavor and striking red-purple coloring. Cooked, they wilt like spinach and work well in stir-fries, soups, and side dishes. The red pigmentation indicates high antioxidant content. [source]
Decorative garnish and micro-greens
CulinaryThe vibrant red-veined leaves make an attractive plating garnish for restaurants and home cooking. Young micro-greens can be harvested at 2-3 weeks for intense flavor and visual appeal in fine dining applications. [source]
Traditional and nutritional health tonic
MedicinalRed spinach is used in traditional Asian medicine and is valued for its iron, calcium, vitamins A and C, and antioxidant content. It is believed to support blood health and overall vitality, similar to common spinach. [source]
Beneficial insect and pollinator plant
WildlifeWhen allowed to flower, the small red tassel flowers attract bees, hoverflies, and other beneficial insects. The plant supports pollinators and predatory insects that control garden pests. [source]
Natural food coloring and dye
HouseholdThe red pigmentation in stems and veins can be extracted and used as a natural food coloring for baking and cooking, or as a plant-based dye for fabrics. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves when plant is 6-8 inches tall and has at least 6-8 true leaves. Pinch or cut leaves from the outside, working inward, allowing the center to continue growing. Harvest in the morning for best texture and flavor. Regular harvesting (2-3 times per week) encourages bushier growth and prevents bolting. Leaves are most tender when young; harvest before they become tough. Plant continues producing for 2-3 months with consistent harvesting.
Fun Facts
- 🌱 Emilia rubrum is also called 'tassel flower' because of its distinctive red, brush-like flower heads that resemble tassels when the plant is allowed to bloom.
- 🌱 The striking red coloration comes from anthocyanins, the same powerful antioxidants found in blueberries and red wine, making it more nutritious than common green spinach.
- 🌱 This plant is a tropical favorite in Southeast Asia and Africa, where it has been cultivated for centuries and is often grown as both an ornamental and food crop for its dual aesthetic and culinary appeal.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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