Okinawa Spinach
Will grow in full sun to part shade likes regular water during extreme heat. Okinawa spinach is a delicious nutritious and easy-to-grow perennial vegetable in Hawaii.
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Okinawa spinach is native to Southeastern Asia.
Okinawa spinach. Okinawa Spinach is a low maintenance shrub that can reach upwards of 4 feet tall but it is usually kept lower. Okinawa spinach has yelloworange thistle-like flowers. In tropical climates it requires little if any maintenance other than pruning harvesting and will produce abundant greens year-round for.
Its scientific name is Gynura crepioides. Thrives in warm wet conditions and frost sensitive it is best suited to subtropical and tropical areas. A low growing perennial plant to approx 70cm high.
Okinawa Spinach is rich in vitamins A and C calcium potassium and protein. Its scientific name is Gynura crepioides. Okinawa Spinach is great in.
This green is also known as cholesterol spinach and there are many claims that it. Easily the most low maintenance perennial leaf vegetable. Okinawa Spinach has an unique flavor with a faint hint of pine and will add a beautiful aesthetic element to cuisine.
It also goes by the names Hong tsoi Okinawa lettuce. The leaves and young shoot tips are steamed used in stir. Okinawa Spinach is a colorful tropical plant and its.
16 rows When I ask for Okinawan spinach here they point to a plant that is sort of viny and the. Okinawa spinach is native to Southeastern Asia. Okinawa Spinach is commercially grown in China as a green it is not a true spinach.
Fruit Trees Perennial vegetables Okinawa Spinach A dense low growing plant to 70 cm high. It grows up to around 2 FT tall. This perennial can also serve as a ground cover.
The top of the leaves are dark green and the undersides are purple. This leafy green grows best in part shade to mostly shade. In China it is cultivated as a vegetable and is commonly referred to as Hong tsoi or Okinawa lettuce.
Okinawa spinach has been known to lower cholesterol and has even earned the nickname cholesterol spinach. Both the stems and the leaves can be eaten raw or cooked. I like to put it on flat bread It has a delicious nutty flavor but overcooking causes it to become slimy.
It is a member of the Asteraceae or sunflower family and is unrelated to common spinach. In the Food Forest Okinawa is planted in shady areas underneath other species as an understory. In tropical climates it requires little if any maintenance other than pruning harvesting and will produce abundant greens year-round for years on end.
Okinawa Spinach is a colorful tropical plant and its actually not spinach. It is a very nutritious vegetable eaten raw or cooked. To keep encouraging the plant to grow full and lush snap off the tender stems and leaves to eat.
It can be easily propagated through the cuttings in summer. It is a hardy plant and relatively pest-free. Okinawan spinach is a fast-growing small ornamental shrub that produces large amounts of nutritious leaves for years.
It requires little maintenance and is particularly valuable because it grows well under a variety of tropical conditions including atolls. Salads steamed soups stir-fries tempura miso soup curries and just about anything that you would normally put spinach in. The vivid leaf colour makes this a good choice as a background plant in ornamental beds.
Okinawa spinach is a perennial green botanically classified as Gynura crepioides or G. Its common names include Hong tsoi Okinawa lettuce and Cholesterol spinach. It is rich in protein iron potassium calcium vitamin A and has many uses in traditional medicine.
The leaves are green on top and purple underneath. Okinawan spinach is native to Indonesia and Japan. In general it can be used like spinach either raw or cooked.
Characteristics Okinawan spinach belongs to the plant family Compositae. Its common names include Hong tsoi Okinawa lettuce and Cholesterol spinach.
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