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Our Gina Z got 24 Loquat potted up for EPP today. More to come. ... See MoreSee Less

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Faith Carr updated the group photo in Edible Plant Project (.org). ... See MoreSee Less

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Thanks for adding me to the group and an extra big thank you for the free seeds today at the Jonesville Barter Market. Great group of people. ... See MoreSee Less

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Has anyone been to this sale? ... See MoreSee Less

Mark your calendars! Our huge annual Tropical Fruit Tree Sale will be Sunday, May 21st, 2017 from 10...

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HPP Goes to Market

February 18, 2017, 11:00am - February 18, 2017, 2:00pm

IT'S A NEW LOCATION for the Barter Market! The Home Propagation Project (EPP Program) will be settin...

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Okinawa spinach

This attractive perennial green leafy vegetable (Gynura bicolor) has half purple, half dark green leaves that make a delicious addition to salads. It can be cooked like spinach – but don’t overcook it as it can become unpleasantly slimy. Gently steamed or stir fried is best!

It propagates well from cuttings: you must take the cuttings before winter as the plant will not survive a freeze. 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. Rooting the cutting in water first so that it forms good roots before planting in order to improve results.

Okinawa lettuce can be used in landscaping as a ground cover in full sun or it does well in partial shade. It only needs a little soil amending/fertilizing from time to time. It doesn’t need a lot of water but it does need some – especially if planted in full sun.

More information: http://hihort.blogspot.com/2013/04/okinawan-spinach-gynura-bicolor.html

There are some cooking tips in the comments below and also some recipes here.

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

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

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12 comments to Okinawa spinach

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