Okinawa Spinach
Gynura bicolor

days to maturity:
plant spacing: 1 plant per square foot
sunlight requirements: 6-14 hours
look out for: mealy bugs, slugs and worms
harvest notes: harvest whole growing tips as they are the most tender
perennial

Okinawa spinach is a dense, low growing spreading herbaceous plant. Easily one of the most low maintenance perennial leaf vegetable; it is a hardy plant and relatively pest-free. Thriving in warm, wet conditions Okinawa Spinach does best in subtropical and tropical areas and is native to Indonesia, Myanmar, Taiwan & Thailand. 

It is a very nutritious vegetable that is rich in protein, iron, potassium, calcium & vitamin A. It can be eaten raw or cooked, but be careful not to cook it too long or itll become slimy. The leaves and young shoot tips are steamed, used in stir-fry, tempura, stews, and soups. The leaves have a crisp, nutty taste with a faint hint of pine, and if its grown in partial shade the new growth tips and shoots will be even more tender. 

Even if you don’t end up eating lots of this perennial green its still nice to have around, as it spreads easily, is beautiful with its bright purple undersides, and propagates easily so you can share it with your plant community.

According to TCM, Okinawa spinach is known as a cooling culinary ingredient, which can be attributed to the mucilage rich content of the leaves and stems, and are consumed to reduce swelling, detox the body and stimulate blood flow. The leaves have also been crushed, chewed or pound into a paste// poultice to be applied topically on wounds or body sores to reduce inflammation