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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