This attractive perennial herb 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 at our website to get some great ideas for cooking it!
pdf – Okinawa spinach information sheet
to print out
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.
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.
I would like to know how can i get the Okinawan Recipes on health and longevity and cancer fighting recipes
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
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.