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As Joni Ellis (with help from a whole bunch of people) continues the work of getting the EPP 'sorted' out. Please keep in mind that most of us are just now learning how best to make the EPP fun, delicious, resilient & profitable.

However you can help with that, whatever your time allows, come join us. On a Sunday, a Market Day, a "Meet You Half Way" delivery, or on your very own, your work is welcome, appreciated, and needed.

See you next week at the August 28th Sunday "Working" Brunch!
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Michael Adler and a crew of propagators, got a BUNCH of Mullberries going today. Pretty sure they were the FAMOUS 6th St. Sort.

Just an FYI we also did a batch of "Crazy Woman Farm" Mulberries... WHICH, btw, are about as big as your thumb, sweet & tender - and took a thorough munching from the sheep and cow and still left some for us slackers to harvest... Just Sayin' were talking local cultivation.
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Thank yo everybody who came out today. Sure wish there were pictures of the PLANT LABEL young'uns who made sure we could tell what is what.... ... 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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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!

okinawa-spinach-leaves3okinawa-spinach-5216

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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