Growing Creations
Nalo Farms
41-574 Makakalo StreetWaimanaloOahu(808) 259-7698Website


Honolulu Farmers' Market
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
Kailua Farmers' Market
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC Saturday Farmers Market
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
KCC @ Night Farmers' Market
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website

Okinawan Spinach (Gynura, Hung Tsoi, Suizenjigusa, Handama)

Okinawan Spinach is a vegetable that grows in sub-tropical climate. It can easily be grown in a pot or a container, as it is a fast growing dense, non-vining shrub.  It has edible leaves that are shiny green above and a beautiful purple below.  The plant is a very good friend to butterflies in Hawaii and can act as a host to the Kamehameha butterfly.

It is often grown and eaten for its medicinal properties as it is thought to lower cholesterol.  It also contains a good amount of vitamin A and protein.


Prepping and Eating Tips

– Always wash and dry your Okinawan spinach well before eating.

– It is most often eaten raw – added to sandwiches, salads, pizzas.

– When cooked it can take on a slightly slimy consistency (that’s good for you!) so most often it is cooked with other leafy greens.

– It can also be added to soups and stews.


Selecting and storing

For best eating harvest/select tender shoots and leaves.

Store in the refrigerator unwashed in bag or sealed container for up to 4 days.



Okinawan Spinach can be easily propagated through cuttings and grown in containers.  They do best when consistently harvested (pluck leaves and eat daily).

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