When paired with yellow rice, it's like Mardi Gras on a plate!
Common Name: Okinawa Spinach
Family: Asteraceae Edible Portion: Leaves and young stems Okinawa spinach is a lovely perennial green. It adds both color and flavor to any meal with its distinct piney flavor and vibrant purple color. Native Origin: Okinawa Spinach is native to Southeast Asia. This perennial leaf crop is grown widely in tropical climates. General Description: Okinawa Spinach is a low maintenance shrub that can reach upwards of 4 feet tall, but it is usually kept lower. This perennial can also serve as a ground cover. In the Food Forest, Okinawa is planted in shady areas underneath other species as an understory. It can tolerate full sun or partial shade and will grow in most soil types. Okinawa encounters very few pests and tends to out compete weeds in a garden bed. Being a low maintenance perennial, it can be enjoyed year round in tropical areas. Season of Harvest: The best time of the year to harvest Okinawa here in southwest Florida is during the late spring, through the summer, and into fall. As a heat loving perennial, you will have year-round production of tasty greens, but the growth is much slower during the colder months. Harvesting Techniques: To properly harvest, you must come prepared with a pair of pruning shears, scissors, or pocket knife. Select one or two of the shoots and cut the top four inches. The new growth may be eaten raw, but the older growth must be cooked for best flavor. The more you cut, the more new shoots the plant will produce. Preparation: Tender new growth on the tip of the plant may be eaten raw and can be added to salads. The flavor of Okinawa is crisp and piney, and the underside of the leaves are a brilliant purple color making them a nice twist to your salad. The older, tougher leaves must be cooked. They can be boiled or steamed, as well as incorporated into any stir-fry dish with other vegetables. This perennial leafy green is an Asian vegetable and pairs nicely with ginger and sesame. The leaves of Okinawa are known to become mucilaginous when cooked, making them a great thickener for soups. Nutritional Content: The nutritional content of Okinawa spinach is similar to other perennial leaf crops. It contains large amounts of Calcium and potassium, and is rich in iron and Vitamins like A and C. Special Information: Leaves have a very attractive purple underside. Especially adapted to hot, humid climates like South Florida. Makes a good substitute for lettuce and celery in most recipes. |
Additional information can be found at any of these helpful links:
http://edibleplantproject.org/okinawaspinach/ http://c.ymcdn.com/sites/echocommunity.site-ym.com/resource/collection/59800F4C-2723-4074-9CA3-DB23AA9F576A/Gynura_crepioides_OkinawaSpinach.pdf http://www.youtube.com/watch?v=vPbM5cR2dxM Mardi Gras Spinach & Rice
Ingredients:
2 cups cooked brown or yellow rice 2 chopped green onions 1/2 tsp chopped garlic 1 TBSP olive oil 2 cups chopped Okinawa Spinach leaves Salt and Pepper to taste Directions: 1. Cook garlic and onion in oil until tender. 2. Add cooked rice, cover and cook on low heat until rice is heated through. 3. Toss in chopped Okinawa Spinach leaves, cover and heat 2-3 minutes until leaves are wilted. |