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  • Gynura crepioides

Gynura crepioides

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Okinawa Spinach is a dense, low growing, herbaceous perennial.  A member of the Asteraceae family it is actually unrelated to spinach, which is in the Amaranthaceae family, and is more aptly called Okinawan lettuce or Hong tsoi.​ It's also known as cholesterol spinach, as there are many claims that it lowers cholesterol.
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It requires little maintenance and thrives in warm, wet conditions, and is sensitive to frost. The leaves are waxy and thick with green on top and purple underneath. It grows best in full sun to partial shade, needs ample water, and rich, fertile well-drained soil.
​It is a very nutritious vegetable, eaten raw or cooked. The leaves and young shoot tips are steamed, used in stir fry, tempura, stews, and soups. Its texture is succulent and pleasantly chewy with a nutty herbaceous flavor and mild pine finish.  Young leaves have a much better flavor than the older leaves.

​​​Common name: Okinawa Spinach, Okinawan Lettuce, Hong Tsoi
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Hardiness: Zones 9-11, hardy to at least 34 F.
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Blooms: Virtually year-round (in mild climates) with peak seasons of late fall or early spring
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Flower color: Orange

Mature height: 3 ft

Light requirement: Full sun

Container size: 0.5 pint
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