(Gynura Crepioides) Okinawa spinach

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(Gynura Crepioides) an all green variety, commonly known as Okinawa Spinach is one of the most treasures herb among Hmong people and its community. This herbs is used in many Hmong traditional dishes. It is also used in conjunction with other herbs to aid mom with new birth in a 30 days postpartum regimen. In the USA, It is a must have herb in backyard growing of very Hmong household and community.

I have and grow two variation of this velvety Gynura species. One is an all-green, and the other is a bi-color with purple underside. Both are covered with fine haired and feel somewhat velvety. 
  • Native to China, Vietnam, Laos, Thailand, Myanmar, and neighboring countries. Cultivate in many other countries for its culinary and medicinal value.
  • Tender leaves and shoots is harvested and eaten raw or cooked. 
  • It is rich iron, calcium,  potassium,  and vitamin A.
  • A perennial in tropical and subtropical climate. I grow them outdoors with overhead protection year round in an arid climate of USDA zone 9a. 
  • Container planting is highly recommended as these have a low tolerance for cold and wet soil. Not picky with soil, but will thrive with good compost well-drained soil. 
  • Need protection from a harsh afternoon Sun here in USDA zone 9a. 

















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