Gynura bicolor Okinawan spinach, cholesterol spinach, longevity plant

(1/5) Gynura bicolor Okinawan spinach, cholesterol spinach, longevity plant By Forest and Kim Starr [CC By 2.0] (Photo Credits)

Okinawa Spinach growing in backyard

(2/5) Okinawa Spinach growing in backyard By Irene [All Rights Reserved, Used By Permission] (Photo Credits)

Okinawa Spinach For Sale

(3/5) Okinawa Spinach For Sale

Okinawa Spinach going to seed

(4/5) Okinawa Spinach going to seed By Forest & Kim Starr [CC BY 3.0] (Photo Credits)

Okinawa Spinach For Sale

(5/5) Okinawa Spinach For Sale

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Okinawa Spinach

Gynura crepioides
Fruit Trees > Perennial vegetables > Okinawa Spinach
A dense, low growing plant to 70 cm high. Easily the most low maintenance perennial leaf vegetable; it is a hardy plant and relatively pest-free. Thrives in warm, wet conditions and frost sensitive, it is best suited to subtropical and tropical areas. An ... Read More
Other Names: Okinawa spinach, Hong tsoi, Okinawa lettuce

$14.90 ($4.90-$14.90 choose a size)

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event_busy When will it be in Stock?

We previously had the most to buy in Sep and Jan. With limited quantities for sale in other months. They are unlikely to be available in Jul and Oct. Remember to click above to get notified when it is available once more.

Specifications of Okinawa Spinach

Preferred Climate Subtropical, Warm TemperateLearn About Climate Zones

Grown From CuttingLearn About Propagation Methods

Max Height (when in the ground with good conditions) 0-1m

Plants required to Pollinate 1 (Self Pollinating)Learn about Pollination

Can it Handle Frosts? Sometimes

Amount of leaves in Winter? All Leaves (Evergreen)

Quarantine Restrictions to these Areas WA

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Olive - Kalamata

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Okinawa Spinach Reviews & Tips

Star Rating

Margaret
★★★★★ 3y ago

TARRAGINDI, QLD, Australia

Okinawa Spinach

My favourite colour and you can eat it.

Nathan Barnes
★★★★ 3y ago

Newtown, NSW, Australia

Okinawa Spinach

Grows very well (don't expect it to stay in it's neat little spot). Easy to multiply by cutting. I've used plenty in cooking. I would use it raw, but of the variety of greens I have it's not one I would go to out of preference when raw.

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