Everything Else > Tropical Vegetables and Other Edibles

Okinawan spinach

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DimplesLee:
Actually find Okinawa spinach (Gynura bicolor) to be quite bland? Do you eat the mature leaves or the new growth? It tastes just the same as gynura procumbens (plain green gynura) except the green one holds a bit better during cooking - doesn't turn as mushy. If you're the type of vegan who eats at least soups with clear broth you can add both types of gynura to soups - just add them after you turn the heat off (say let them steep for 5-10 minutes) so they don't turn into mushy consistency like malabar spinach.


For me at least, I find it makes a nice addition to any asian dish that calls for moringa leaves or tatsoi.

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