Botanical Name: Gynura bicolor
Some other names: Hongfeng cai, Edible gynura
How to Grow It
Okinawa spinach (Gynura bicolor) is a perennial shrub-like plant reaching around 60–70 cm high, with lush, slightly crinkled green leaves and striking purple undersides. It’s native to Southeast Asia and thrives in warm, humid regions — making it a natural star for subtropical and tropical gardens.
Climate & range: Best in tropical and subtropical climates, where it grows year-round. In cooler climates, it may die back in winter but will generally reshoot in spring. It doesn’t like frost, so in colder areas treat it like an annual or protect it in pots.
Soil & sun: Prefers full sun for the best leaf colour and growth, but will tolerate light shade, especially in the heat of summer. Grows well in most soils but thrives in moist, fertile, well-drained soil.
Water & drought tolerance: Surprisingly drought hardy once established, though it will produce more tender leaves with regular watering.
Planting & propagation: Plant in spring if you’re in a cooler climate — in the tropics, you can plant anytime. It’s one of the easiest plants to propagate: just push a stem cutting into soil (or even a glass of water) and it will root.
Maintenance tips: Trim regularly to keep it bushy and prevent it from getting too “leggy.” It spreads easily and can even climb a low trellis if left untrimmed.
Container friendly: Okinawa spinach thrives in pots and tubs — great for patios or balconies. Keep it well-fed and watered, and you’ll have a constant supply of leaves.
Herbal & Nutrient Value
Okinawa spinach isn’t just a pretty plant — it’s packed with nutrition. The leaves are rich in protein (great for vegetarians), plus vitamins A and C for healthy skin, eyes, and immune system support. It also contains iron, calcium, and potassium — all essential for strong bones, energy, and circulation.
Traditionally, it’s been used as a cholesterol-lowering herb (hence one of its nicknames, “cholesterol spinach”), and studies back up its potential for supporting heart health. In folk medicine, it’s also praised for helping with inflammation, diabetes, and even cancer prevention.
Tip: Plants with purple pigments like Okinawa spinach are often rich in anthocyanins, antioxidants that help fight free radicals and support overall wellness.
Traditional & Home Remedies
Leaf/Stem/root tea – made like herbal infusion for digestion, detox and blood building.
Leaf poultice – applied to wounds or skin lesions for cooling and healing effects.
Folk decoction for hypertension/diabetes in Taiwan and Malaysia (leaf decoction consumed regularly)
Using It in the Kitchen
Okinawa spinach is one of those plants that makes you wonder why you didn’t plant it sooner.
- Raw: The younger leaves are tender and mild — perfect for salads, sandwiches, and wraps.
- Cooked: Older leaves can be used just like spinach. Just wilt them gently — they can get a bit slippery if lightly cooked, but if cooked thoroughly (e.g. in soups or stocks), they lose the sliminess and become silky instead.
💡 Storage tip: Harvest as needed — it stays freshest on the plant. If you must store it, wrap in a damp tea towel in the fridge for 2–3 days.
Simple recipe ideas:
– Okinawa Spinach Salad – Toss young leaves with cucumber, tomato, and sesame dressing for a fresh, tangy salad.
– Garlic Stir-Fry – Flash-fry chopped stems and leaves with garlic, soy, and a splash of sesame oil.
– Spinach & Egg Soup – Add handfuls of leaves to a light chicken or veggie stock, crack in an egg, and simmer for a quick, healing soup.
– Okinawa Spinach Pesto – Blitz raw leaves with garlic, nuts, and olive oil for a vibrant purple-green pesto.
– Creamy Coconut Curry – Add leaves at the last minute to a mild coconut curry for extra nutrition and colour.
Other Uses
- Mulch & soil health: Regular trimming provides lush green material for compost or mulch.
- Animal fodder: Chickens and rabbits enjoy the leaves too (in moderation).
- Ornamental value: With its glossy green-and-purple foliage, Okinawa spinach can double as a decorative edging or groundcover.
Why it’s a survival plant:
Grows with almost no effort — even from simple cuttings.
Produces all year round in warm climates.
Nutritious, versatile, and attractive — a real “plant once, eat for years” staple.
If you want a tough, beautiful edible that feeds you nearly year-round, Okinawa spinach is one of the better survival garden plants you can grow.
