Okinawan Spinach
A variety of spinach
How to sow Okinawan spinach: Stem cuttings
Sun requirement for Okinawan spinach: Plant in Full Sun
Okinawan Spinach is a perennial green leafy vegetable in the Asteraceae (Daisy) family that that is native to Eastern Asia and grown as a vegetable and medicinal plant. The plant has short stems and closely spaced, deeply cut, glossy green leaves that are either green or purple on the underside. Okinawan Spinach is heat tolerant and somewhat drought tolerant, but not frost tolerant. It can be grown in containers, outdoors, or used as a ground cover. The sprawling stems will root in moist soil if not pruned. Leaves and new shoots are harvested by pruning (to encourage additional shoots and deter blooming). Leaves are added to salads and smoothies or stir-fried. Leaves become slimy if overcooked. Stems and roots are brewed into a tea.
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Jerusalem artichoke
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