Okinawa Spinach

Overview

Okinawa spinach is a low, spreading perennial with leaves that are green on top and deep purple underneath. It produces year-round, roots easily, and spreads into a soft living mulch under fruit trees.

History

Native to Southeast Asia and southern China, it is a popular vegetable in Okinawa and across Asia, and has become a favorite backyard green in Hawaiʻi.

Growing on Kauaʻi

• Does best in moist soil with partial shade; in full sun it needs more water.
• Thrives on the wet side and in moderate areas; on the dry side, plant it in the shade of other plants and mulch heavily.

Planting and propagation

• Take 4–6 inch tip cuttings and push them straight into moist mulch or soil in partial shade.
• Space about 12–18 inches apart; they will fill in.
• Keep moist until new growth appears.

Care and maintenance

• Harvest often; picking the tips keeps plants bushy.
• Water in dry spells.
• Replant fresh cuttings if older plants get leggy.

Role in the guild

In the starter guild, Okinawa spinach grows in the light shade near the bananas and under papaya. As the breadfruit canopy closes, it can spread beneath it.

Harvest

Pick young leaves and tips as needed. Regular picking keeps new, tender growth coming.

Uses

• Food: raw in salads or lightly cooked in stir-fries, soups, and eggs. Like most greens, eat it as part of a varied diet.
• Soil: living mulch that keeps the ground covered under trees.

Problems to watch

• Slugs and snails, especially in wet weather. Wear gloves and wash greens well; slugs and snails in Hawaiʻi can carry rat lungworm.
• Wilting in hot, dry, full-sun spots.

General guidance for Kauaʻi; conditions vary by site. Check any new plant at plantpono.org before planting.