Botanical Name: Gynura bicolor
Some other names: Hongfeng cai, Edible gynura
How to grow it:
Okinawa spinach is amongst the easiest survival plants to grow. A perennial to 70cm, it will do best in full sun and moist, well drained soil, but will still grow in ordinary soils if it gets a little bit of sun.
Grows pretty much all year round in warm climates, and will die back in winter in the cooler climates – generally will reshoot in spring. Doesn’t like frost.
Spreads vigorously and will even climb trellises when it’s growing and happy, and quite an attractive plant too. If regularly trimmed Okinawa Spinach could easily pass as an ornamental.
Really simple to propagate – any piece of stem will strike, a piece with roots attached is almost foolproof.
Excellent plant for container growing- you can really get a good supply of leaves going if you keep the water & fertiliser up to it
Nutrition:
The leaves are rich in protein, vitamins A & C, iron, potassium, and calcium.
Is said to lower cholesterol and good for inflammation, cancer, diabetes and many other conditions. Sometimes known as cholesterol spinach which offers a clue to it’s medicinal value.
I suspect any edible plants with purple colourings like Okinawa spinach would be great for diverse nutrients.
Using it in the kitchen:
One of those versatile vegetables that can be used raw or cooked.
The younger leaves are great added to salads or sandwiches. The flavour is mild and leaves are tender.
Older leaves can be used in just about any dish that calls for spinach, though it’s best to just wilt the leaves through cooking – they can become slimy if overcooked. On the other hand, if cooked thoroughly and for long enough they lose the slimy texture. I like to add them to stock.
Okinawa spinach is an excellent survival plant as it’s nutritious leaves are available for most of the year and can be added to almost any dish fresh or cooked.
