Long live Okinawa Spinach!

Okinawa Spinach is one of my favorite solutions to the problems associated with growing leafy greens in a hot climate. One of the core elements in developing a sustainable and regenerative permaculture system is finding perennial (year around) plants that will thrive in your area. These plants exist in all environments and locations. The key is simply finding out what they are. So many of us are caught in the illusion that the only edible out there are the ones we find in the grocery store, but this is nowhere near the case.

Every time I find another one of these plants I feel a little more secure, and a little less trapped. This should be the goal of home farming – to cheaply grow nutritious, tasty, and organic food without overwhelming effort. Okinawa spinach is one of the many ways to achieve this goal. You can eat it raw, saute it, throw it in soups, cook it in casseroles, and I’m sure many other things. It propagates easily, grows like a weed, and is nutritious. Find yourself an Okinawa Spinach cutting and put it everywhere. It’s an essential part of any permaculture design. You won’t regret it. Let us know what other plants nobody should do without in Florida.

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4 thoughts on “Long live Okinawa Spinach!”

  1. I love my small bush of Okinawa spinach. I saute it in my free-range scrambled eggs and toss it in salads as well as steaming a bunch with butter and seasoning. I leave a few stems in a jar of water on my kitchen water and pluck leaves as I need them and stick them in a pot of dirt when they root to give to friends.

    1. Great idea harvesting three stems and all and keeping them in a glass of water like a flower bouquet to store until use. I find its best to harvest the stems and all anyway to keep the plant from getting too gangly.

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