Okinawan Spinach /Gynura Crepioides/

Okinawan Spinach is a vigorous, herbaceous, perennial plant producing stems that scramble over the ground or twine into other plants for support.
It has succulent leaves that are green on top and purple underneath with orange thistle-like flowers.
It is hardy, low-maintenance and productive perennial spinach.



It is eaten in many of the same ways as spinach.
Perfect for spinach pies, quiches and stir-fries. Don’t overcook.
Makes a good green leaf for smoothies, as it is low in oxalic acid.

Production Requirements


Subtropics to tropics.


Okinawan spinach thrives in warm, wet conditions in full sun to partial shade.
Grow in a fertile well-drained soil that is kept mulched.


Propagated by soft woodcuttings 15-20cm in a pot or plant directly in the ground. Remove the leaves from the bottom half of the stem and bury, leaving the top half above ground and keep moist until established.
Space at 50cm intervals and within a few months it will create a dense mat.

Edible parts

Leaves and growing tips.
Growing tips and young leaves are the most tender and can be eaten raw and the older leaves are best cooked.

Risks and weed potential

None known.

Harvesting & Processing


Leaves are at there most tender during Spring and Summer. They will toughen once the plant flowers.
Keep the plant productive by harvesting the top 5 cm from each stem.
This promotes growth and keeps the plant compact.


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