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Okinawa Spinach

Fact sheet: Okinawa Spinach

General  Description:  Okinawa  Spinach,  also   known  as  Hung  tsoi,  is  a  spinach  native  to   Southeast  Asia,  specifically  Indonesia.  It  spreads   quickly  in  warm  climates,  and  can  be  eaten  raw  or   cooked.  The  leaves  and  tender  shoots  have  a   mucilaginous  flavor,  especially  when  cooked,  but   only  the  older  leaves  should  be  cooked.  Cultivated   forms  are  sterile  and  are  planted  from  cuttings.   Okinawa  Spinach  thrives  in  Southwest  Florida.

  • Native  Origin:  Indonesia;  Southeast  Asia.
  • General  History:  Okinawa  Spinach  is  native  to  Southeast  Asia,  specifically  Indonesia,  and   is  cultivated  for  its  leaves  and  tender  shoots  in  many  climate  zones  all  around  the  world.
  • Distribution:  Tropics  and  subtropics;  grown  as  summer  annual  in  colder  climates.
  • Season  of  Harvest:  Mostly  year-­‐round  in  tropics  and  subtropics;  annual  in  colder   climates.
  • Culinary  Uses:  The  leaves  and  shoots  can  be  eaten  raw  or  cooked.  Okinawa  Spinach  has   a  mucilaginous  flavor  when  cooked,  however, and  usually  only  older  leaves  should  be   cooked.

Fact sheet: Okinawa  Spinach

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