Red Okinawan Spinach

Gynura crepioides

Okinawan spinach doubles as an ornamental and edible plant, forming a dense, trailing groundcover. The leaves have a handsome purplish underside and are heat resistant. Although not a true spinach, it makes a nice addition to salads, and the leaves and young shoots may also be steamed or used in stir-fries or tempura, soups, and stews. The leaves have a crisp, nutty taste, with a faint hint of pine, and are best consumed when young.

Water: Moist

Hardiness: Frost Tender

Habit: Herbaceous perennial to 2' tall

Light: Full Sun to Partial Shade

Soil: Can withstand full sun as long as the soil stays moist

Origin: Indonesia

Red Okinawan Spinach