How to Grow and Care for Okinawan Spinach

Okinawan spinach, Gynura crepioides, is a leafy green from Southeast Asia, also called Hong Tsoi or Okinawa lettuce. Though not a true spinach, its culinary uses are similar. The plant is identified by its leaves, which are green on top with a purple underside, growing on succulent stems. This low-maintenance, spreading perennial provides greens for much of the year.

Growing Okinawan Spinach

Okinawan spinach performs best in full sun to partial shade, though providing some afternoon shade in hotter climates is beneficial. The plant is adaptable to various soil types but thrives in well-draining soil that is rich in organic matter. A soil pH between 6.1 and 6.5 is ideal for healthy growth.

The plant appreciates regular watering to keep the soil from drying out completely. Once established, it develops some tolerance to drier conditions but grows more productively with steady moisture. It is best suited for subtropical and tropical climates, corresponding to USDA hardiness zones 9 through 11. In colder regions, it can be grown as an annual or in containers moved indoors during winter. The plant has few significant pest or disease issues, though slugs may occasionally be a problem.

Propagation and Harvesting

Okinawan spinach is easily propagated through stem cuttings, as the plant rarely produces viable seeds. Take a cutting of a healthy stem, about 6 to 8 inches long, and remove the leaves from the bottom half. These cuttings can be placed in a glass of water, where they will develop roots within a couple of weeks before being planted in soil.

Alternatively, cuttings can be planted directly into moist soil, a method that is often successful in warm, humid weather. Harvesting is a straightforward process that encourages the plant to become fuller and more productive. Snip the top 4 to 6 inches of the tender stems and leaves as needed. This “cut-and-come-again” method ensures a continuous supply of fresh greens and helps maintain the plant’s bushy shape.

Culinary Uses

Okinawan spinach offers a mild, pleasant flavor that works in a variety of dishes. The leaves can be enjoyed raw, adding a crisp texture and color to salads and sandwiches. When eaten raw, the distinct green and purple colors of the leaves are preserved, making for an attractive presentation.

When cooked, the leaves become mucilaginous, developing a slimy texture similar to okra, especially if overcooked. This quality is desirable in dishes like soups and stews, where it acts as a thickener. For a firmer texture, cook the leaves lightly in a quick stir-fry or by steaming them for a few minutes. The purple color of the leaves tends to fade when cooked.

Health Benefits

Okinawan spinach is valued for its nutritional content, providing a source of iron, potassium, calcium, and vitamins A and C. The purple color of the leaves comes from anthocyanins, which are compounds with antioxidant properties. These antioxidants help protect the body’s cells from damage. The plant has a history of use in traditional medicine.

In some cultures, it is believed to help with inflammation or to support overall wellness. While a nutritious vegetable, it is not a substitute for professional medical treatment. Anyone considering using Okinawan spinach for specific health reasons should consult with a healthcare professional.