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We had 6 people come out to work this morning, THANK YOU ALL! We were able to repot some flat woods plums and loquats. Woody Blue raked out some of the mulch in the orchard and David Jetherit Hall labeled and organized the soil amendments.

Faith Carr brought croissants with butter and jam and coffee and lemon water, YUM, as she entertained our new participants and made lists for future work to be done.

Welcome Melody and Laura with baby Conner in tow. I think I saw Stephanie driving in as I was leaving. WOO HOO new faces.

Joni Ellis participated in the Hawthorne Community Markets educational series, Biblical Plants presented by pastor Chris. HCM bought 20 figs and 20 pomegranates to distribute to participants of the workshop. It was very interesting. Next month we highlight another plant or two. Stay posted for more info!
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THIS WEEKS SPECIAL! Arrowroot, 1 gallon pots, $2, makes a great perennial landscape plant that can be processed into a starch like cornstarch if ever needed. Great for under trees and boarders, filling in those hard to landscape areas. Come and get 'em while they last! ... See MoreSee Less

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I've got some delish Muscadine Grapes to share too. Gabriela Waschewsky, I've got the Jar & Lid from your Grapefruit & Hibiscus Juice.

Stop by for a bit then car caravan out to the Hawthorne Community Market where Our Joni Ellis is bringing some Pomegrante & Fig trees for the Biblical Garden talk they're having out there!

Which reminds me - there WILL be plants for SALE & Prickly Pears to adopt (free to good home)
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See you at 10 for coffee & croissants! Get a first look at the new logo! ... See MoreSee Less

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Okinawa spinach

This attractive perennial herb (Gynura crepioides) has half purple, half dark green leaves that make a delicious addition to salads, or can be cooked as a potherb. It propagates well from cuttings, that you must take before winter as the plant will not survive a freeze. Rooting the cutting in water before planting so that it forms good roots improves results.

As with most cuttings, remove all but the top few leaves of a cutting to reduce water loss until it grows new roots. Rooting is very slow in cold weather.

Okinawa lettuce can be used in landscaping as a groundcover in full sun (with enough water) or it does well in partial shade. It needs little, but does appreciate some soil amending/fertilizing.

It can be cooked like spinach – but don’t overcook it as it can become unpleasantly slimy.
Click on the Recipes link for some great ideas for cooking it!


More photos on Flickr: https://www.flickr.com/search/?q=okinawa%20spinach

pdf – Okinawa spinach information sheet (
to print out).

9 comments to Okinawa spinach

  • Carol Mercer

    I tasted this for the first time while on a trip to Hawaii – It was thriving in a private yard, climbing a palm tree! Absolutely DELICIOUS!

  • The leaves are often battered and fried served as tempura here in Okinawa.

  • Shreela

    I have a shaded area in between my house and our large oak. Since it’s close to the house, it doesn’t flood as deeply as the front of the yard. I bet this would grow good there, since it gets morning and evening sun.

  • Herbert K Kay

    I would like to know how can i get the Okinawan Recipes on health and longevity and cancer fighting recipes

  • indira

    I had this tasty plant in Maui, and have had cravings for it nonstop since ‘ve left. Once the aina gets in you- it won’t leave

  • TropicBob

    This is my new favorite vegetable. I steam it with rice (last 7 minutes) and eat it with the rice- delicious. It grows great here in South Florida and is attractive.

  • Steph

    It grows well in my yard here in Central Florida. I add it to soup, curry, etc.

  • Marcy

    Is this something that MUST be grown from cuttings or can it be planted by seed? Thanks for replies!

  • Thank you for the information. I have been growing it for a few years now here in northern Florida, and it does great, even surviving the occasional freeze in the winter. I have only had it raw so far in salads, but I will try sautéing it, as well as the tempura. Keep the recipes coming, please!

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