Okinawa Spinach

Okinawa spinach (𝐺𝑦𝑛𝑢𝑟𝑎 𝑏𝑖𝑐𝑜𝑙𝑜𝑟𝑠) is a nutritious, heat-tolerant perennial leafy green with shiny green leaves that are purple underneath, which gives it a distinct appearance and contains beneficial antioxidants. It can be used raw in salads or cooked in various dishes like stir-fries and soups, though it should be cooked lightly to avoid becoming slimy. Known as "cholesterol spinach," it is believed to have various health benefits, including reducing inflammation and cholesterol, and is also valued as an easy-to-grow ground cover. 

Key characteristics 

• Appearance: The leaves are green on top with vibrant purple undersides, and the plant has a low, spreading, dense growth habit.

• Flavor: It has a crisp, nutty, and herbaceous flavor with a hint of pine. Young leaves are best for raw consumption, while older leaves can be cooked.

• Growth: It thrives in full sun to partial shade and is a vigorous, fast-growing plant, especially when harvested regularly. It is a perennial that works well as a ground cover in food forests. 

Culinary uses 

• Raw: Add to salads, sandwiches, and smoothies.

• Cooked: Stir-fry, steam, or add to soups and quiches.

• Preparation tip: To avoid a slimy texture, cook it lightly or add it towards the end of cooking time.

Health and nutritional benefits 

• Rich in vitamins A and C, iron, and other minerals and phytochemicals.

• The purple undersides contain anthocyanins, which have powerful antioxidant and anti-inflammatory properties.

• Believed to help lower cholesterol levels, hence the nickname "cholesterol spinach". 

Growing conditions 

• Climate: Thrives in subtropical and tropical climates and is heat-tolerant.

• Light: Prefers full sun to partial shade.

• Soil: Needs rich, fertile, well-drained soil and ample water.