Okinawan Spinach

* 10-20 days for rooting cuttings

Perennial green plant, grows in a clump. Leaves are edible (use as a spinach in cooking). Popular in soups, or stir-fry. Minimal pest problems, likes moisture (but is drought hardy).

Propagates via cuttings. Eaten raw, or lightly cooked (goes slimy if overcooked).

Okinawan Spinach is a perennial plant native to Indonesia that prefers warm, wet climates. It forms a dense, low ground cover about 2 feet tall. The plant is relatively pest-free and grows well in subtropical to tropical climates.

Okinawan Spinach can be used as an edible landscaping plant, ground cover, and ornamental plant due to its attractive two-tone leaves. It's also suitable for container gardening and hanging baskets.

The young leaves and shoot tips are edible and can be used raw in salads, cooked in stir-fries, soups, stews, or steamed. The leaves have a crisp, nutty taste with a faint hint of pine. It's a nutritious vegetable high in vitamin A, vitamin C, protein, fiber, and calcium.

Cuttings should be planted 2-3 inches deep.

Not typically required.

Okinawan Spinach rarely produces viable seeds and is commonly propagated from cuttings.